Nellikai Thokku(chutney) Recipe | Gooseberry Pickle Recipe

Indian gooseberry in English, Nellikai in Tamil is a sour, bitter, astringent and quite fibrous. Gooseberries are one of the best sources of natural vitamin C.Gooseberry Chutney-Nellikai (Amla) Thuvaiyal Recipe-Gooseberry Recipes or pachadi recipe is very famous in Tamilnadu Cusine.Collection of Nellikai recipes from India with recipe with wise images and tips ,you can get in Prema’s Culinary.

how to make nellikai urugai,or cooking nellikai is so simple and easy.This nellikai thokku is not like oorugai/urugai but tastes yum,you can have this with rotis and idly also.Perfect combo is the curd rice.This is one of the easy homemade pickle recipe which can be made instantly.No need keep it in sun for long days and you can make it at any time.

Nellikai Thokku(chutney) Recipe | Gooseberry Pickle Recipe
—————————————————————————————————————————
Author : Premalatha Aravindhan Category : condiments | Pickle Recipes Prep time: 10 mins
cooking Time: 30 Mins Cuisine : South Indian
—————————————————————————————————————————
Ingredients:

20 medium sized,Gooseberry / Amla / Nellikai
1/2 cup sesame Oil
1 tsp Mustard Seeds
1/3 tsp hing/ Asafoetida
2 tbsp Chilly powder
Salt to taste

Method:

Clean the nellikai and separate them from seeds.

Cook them for 15 mins or till they are cooked and then mash it .

Heat oil in a kadai. Add in mustard, asafoetida and let them sizzle.Add in pureed nellikai and toss well with the oil.Add in chilly powder and mix well with the oil.

Add in chilli powder and mix well with the oil.Now add in salt, jaggery and mix well. Keep this cooking till oil separates from the mixture. It will take around 20 to 30 mins .
Now switch off the flame and let them cool down.Store in a air tight container in fridge.Serve with rice and curry or curd rice.

My Notes:

Make sure that the containers and spoon you are using should be dry.
I didn’t use vinegar in this recipe,if you are going to use the pickle for more than 6 months then add a tbsp of vinegar. If you handle it properly vinegar is not required.
Whenever you are taking the pickle for serving just mix it from top to bottom and then take the required quantity so that more oil will not come to the spoon.