Nellikkai Urugai

One of the easy to make pickles that taste both hot 'n' sour !

Small gooseberry - 2cups
Chilli powder - 3 Tbsp
Fenugreek powder - 1 Tbsp
Asofoetida - 0.5 Tbsp
Mustard Powder - 1 Tbsp
Gingelly Oil - 6 Tbsp
Salt - As required

1. Wash and dry the gooseberry on a towel until it is dry .
2. Heat gingelly oil in a kadai and add the gooseberry into it.
3. Fry till the gooseberry is cooked soft.
4. Add the chilli powder, fenugreek powder , mustard powder , asofoetida and salt.
5. Remember to add more salt than required so that the pickle stays good for more than a week.
6. Simmer and fry till all the masala powder is cooked.
7. Cool it and store it in refrigerator . Stays well for 10 to 15 days

1 comment:

  1. Hi there!

    My name is Steve Walters and I recently started blogging at, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

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    Warm regards,

    P.S. If you are on Twitter I would love to have you as a follower and I follow back: