Gooseberry Curd Pickle / Nellikai Oorugai

Pickles are a common sight in every Indian's home and especially at my place. Mom and granny make a lot of varieties of pickles. Infact an entire rack of my fridge is filled with pickles like mango pickle, onion pickle, lemon pickle, ginger pickle and so on..

Now this gooseberry pickle is the new entry and for sure one of the best :) yummm.. its simply too good with curd rice.

Gooseberry is easily available almost throughout the year and hence this pickle can be made anytime. But the curd factor gives it a short shelf life of max of 15 days if stored in airtight container and left in the fridge.

Ingredients:

Gooseberry / Nellikai - 10
Curd - 1 cup
Green Chilly - 2
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Cumin powder - 1/2 tsp
Salt - for taste

Method:

Pressure cook the gooseberries. Cut them along their lines and remove the seed.

Now in a bowl, take the curd and churn it well using a whisk. Add chilly powder, turmeric powder, cumin powder, asafoetida and salt to it and mix well.

Now drop the cooked gooseberries into it. Finally temper mustard and split green chillies and add it to the pickle.

Allow it to marinate for a day.

Yummy and tangy gooseberry curd pickle is ready to serve. :)

Serve with curd rice. :)

Enjoy making. Happy eating :)

Written by: Nithya

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