From the Greek physa, a bladder, an allusion to the inflated calyx (Solanaceae). A genus of 100 or more species of which the two most well-known are P. alkekengi, the Bladder Cherry or Chinese Lantern Plant, with its brilliant, flame-coloured, air-filled calyces, and P. peruviana, the Cape Gooseberry, which is a greenhouse species. They are annual and perennial herbaceous plants, […]
Gooseberry season has arrived !Time to make lip smacking chutney , pachadi , tokku and pickles using these wonder berries containing an inexhaustible source of nutrients necessary for good health ! Here is a quick and easy to make recipe for Nellikkai Oorugai / Gooseberry pickle. Since it is an instant pickle it can be prepared in small batches as and when required . Stays good up to a week under refrigeration.
INGREDIENTS
Gooseberries / Nellikkai - 250 gms
Sesame oil - 4 tbsps
Chilly powder - 1 tbsp
Salt - 1 tbsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Powdered Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 pinch
METHOD
1. Wash the Gooseberries/ Nellikkai thoroughly and steam them for 15 minutes and cool them.
2. The segments of the steamed berries will fall apart easily .
3. Remove the seeds from the segments.
4. Heat oil in a kadai and splutter mustard seeds .
5. Add asafoetida , powdered fenugreek seeds and turmeric powder one after another.
6. Stir in the gooseberry segments .
7. Add chilly powder and salt and blend well on low flame for a minute.
8. Switch off flame and cool the pickle before storing in a clean dry jar.
Enjoy your lip smacking Dideer Nellikkai Oorugai / Instant Gooseberry Pickle with your meal .
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