Gooseberry Pickle(Nellika)


  • 1/4 lb gooseberries (fresh or frozen)
  • 1 tbsp thinly sliced ginger pieces
  • 1 tbsp thinly sliced garlic pieces
  • a few curry leaves
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • a pinch of brown sugar
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 cup boiled water
  • 2 tbsp vinegar
  • 4-6 tbsp oil


  • In a pan, heat oil and add the mustard seeds. When the mustard seeds begin to splutter, add the fenugreek seeds and fry till brown.
  • Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.
  • Reduce the heat and add the spice powders and fry till brown.
  • Add the gooseberries, salt and sugar and saute till the gooseberries are soft.
  • Add the vinegar and hot water and cook a bit.
  • When cool, transfer to an airtight container and leave it for about seven days before transferring to the refrigerator.