Returning to blogging & especially to Blogging Marathon after a long break, I have chosen condiments for this week. The first of these is a family favourite – almost like an heirloom recipe. Gooseberry pickle or Nellikayi Urga (or uppinakayi as its called in Kannada) is a favourite with my sister especially.
I am grateful that I live in a city where this wonder food is available almost 8-10 months in a year. We generally make nelli Pachadi (yoghurt based dip) , Quick Amla Pickle, Sugarfree Amla Mocktail. Today’s pickle is not quite instant but develops an intense taste and flavour after sitting for more than a week.
Prep time : 15 mins, Makes : approx 200 gms of pickle
Keeps for 6-8 months under refrigeration
- Amla / Nellikai / Gooseberry – 200 gms (or about 8 large gooseberries)
- Salt – about 50-60 gms (approx)
- Red chilly powder – 20-25 gms
- turmeric powder – 1/2 tsp
- Asafoetida – a generous pinch (about 1/4 tsp) – skip for GF version
- Oil – 4 TBSP
- Methi seeds / vendhayam – 2 tsp
- Mustard seeds – 2 tsp
- Lemon juice – 1/4 cup
- Wash and pat dry the amla.
- In a steamer, steam the whole gooseberries for 6-7 mins till just soft but not mushy. Drain the water if any. Let it dry for 1 hour on a sterile plate.
- In a pan, heat oil, splutter mustard seeds & methi seeds, once they crackle, switch off the heat.
- Add the turmeric & asafoetida. Add the gooseberries, mix gently. this mixing would gently break the gooseberries into small chunks. Cook for 2-3 mins in the retentive heat.
- Now add the red chilli powder and mix gently. Slowly add the lemon juice and mix well.
- Transfer to sterile glass jar and keep aside for a wekk, stirring it twice everyday with a clean & dry wooden spoon.
- Serve as required using a sterile clean spoon everytime.