Authentic Nellikai Pickle Recipe – Indian Gooseberry & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Nellikai Pickle Recipe – Indian Gooseberry & Spice Blend

Hey everyone! If you’ve ever tasted that tangy, spicy, and utterly addictive Nellikai pickle (Indian gooseberry pickle) your grandma makes, you know what I’m talking about. It’s a flavor that just screams “home” to me. I first tried to recreate this magic in my own kitchen years ago, and after a few attempts, I finally nailed a recipe that captures all those wonderful flavors. I’m so excited to share it with you!

Why You’ll Love This Recipe

This Nellikai pickle isn’t just delicious; it’s a little burst of sunshine in a jar. It’s perfect with rice, roti, or even just a simple bowl of yogurt. Plus, Indian gooseberries are packed with Vitamin C and antioxidants – so you can feel good about enjoying this spicy treat! It’s a bit of work, but trust me, the end result is so worth it.

Ingredients

Here’s what you’ll need to make this amazing Nellikai pickle:

• 15 Indian gooseberry (Nellikai)
• ¼ cup Red chilli powder (60ml)
• ¼ teaspoon Turmeric powder (1.25ml)
• ¼ teaspoon Asafoetida (Hing) (1.25ml)
• ¼ teaspoon Fenugreek seeds (roasted & powdered) (1.25ml)
• Salt to taste
• ¼ cup Oil (60ml)
• ½ teaspoon Mustard seeds (2.5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Indian Gooseberry (Nellikai) – Selection & Benefits

Choosing the right Nellikai is key. Look for firm, green berries – avoid any that are bruised or soft. They should feel heavy for their size. Nellikai is a superfood in Ayurveda, known for boosting immunity and aiding digestion. It’s seriously good for you!

Asafoetida (Hing) – Regional Variations & Uses

Asafoetida, or hing, has a really unique, pungent smell (don’t be scared!). It adds a wonderful depth of flavor to the pickle. You’ll find different varieties – some are paler, some are darker. Both work well, just adjust the amount to your preference. My mom always said a little hing goes a long way!

Fenugreek Seeds – Roasting & Powdering for Enhanced Flavor

Roasting the fenugreek seeds before grinding them really intensifies their flavor. Just dry roast them in a pan until they turn golden brown and fragrant. Let them cool completely before grinding into a fine powder.

Mustard Seeds – Quality & Impact on Tempering

Fresh mustard seeds are best! They should be plump and have a good aroma. The tempering (the process of heating the seeds in oil) is crucial for releasing their flavor.

Oil – Choosing the Right Oil for Traditional Pickles

Traditionally, groundnut oil is used for making pickles in many Indian households. It has a lovely flavor and helps preserve the pickle well. However, you can also use mustard oil (if you like the stronger flavor) or vegetable oil.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash the gooseberries thoroughly. Give them a good scrub to remove any dirt.
2. Boil some water and add the gooseberries. Cook for just 2 minutes – you want them slightly softened, but not mushy.
3. Drain the gooseberries and let them cool. This is the slightly tedious part: carefully cut each berry and remove the seeds. It takes time, but it’s worth it!
4. Now, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready.
5. Add half of the asafoetida to the pan and sauté the gooseberries for about a minute.
6. Turn the heat down to low and mix in the red chilli powder, turmeric, and salt. Stir well to coat the gooseberries evenly.
7. Add the remaining asafoetida and the fenugreek powder. Give it another good mix to ensure everything is well combined.
8. Finally, let the pickle cool completely before storing it. It’s best to refrigerate it after 1-2 days.

Expert Tips

• Don’t skip the seed removal! It makes the pickle much more enjoyable to eat.
• Make sure all your utensils are completely dry. Water can cause the pickle to spoil.
• Taste as you go and adjust the spice level to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment – Mild to Hot: Reduce the amount of red chilli powder for a milder pickle, or add more for a fiery kick.
• Festival Adaptations – Makar Sankranti & Pongal: This pickle is a popular addition to Makar Sankranti and Pongal feasts in many South Indian families.

Long-Term Storage Options

This Nellikai pickle will last for several months if stored properly.

• Store in an airtight glass jar.
• Keep it in a cool, dry place.
• Refrigeration is recommended, especially during warmer months.

Serving Suggestions

This pickle is incredibly versatile!

• Serve with hot rice and a dollop of ghee.
• Enjoy with roti or paratha.
• Add a spoonful to your yogurt for a tangy twist.

Storage Instructions

Proper storage is key to a long-lasting pickle. Ensure the jar is completely dry and airtight. Check for any signs of mold before consuming.

FAQs

What is the best way to remove seeds from Indian gooseberries?

The easiest way is to make a slit in the gooseberry and gently squeeze out the seeds. It can be a little messy, but it’s the most effective method.

Can I use store-bought gooseberry paste instead of making it from scratch?

While you can use store-bought paste, the flavor won’t be quite the same. Making it from scratch really allows you to control the quality and freshness of the ingredients.

How long does this Nellikai pickle typically last?

If stored properly, this pickle can last for 6-12 months.

What are the health benefits of consuming Nellikai pickle?

Nellikai is rich in Vitamin C, antioxidants, and fiber. It’s believed to boost immunity, improve digestion, and promote overall health.

Can I adjust the amount of asafoetida in this recipe?

Absolutely! Asafoetida has a strong flavor, so start with the recommended amount and add more to taste.