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-Gooseberry/Nellikka/Amla: 500 gm/1/2 kg.
-Mustard seeds 1/2 tsp.
-Fenugreek seeds 1/4 tsp.
-Kashmiri red chilly powder 4 to 5 tbsp.(increase or decrease according to your spice tolerance)
-Turmeric powder 1/2 tsp.
-Whole dry red chilly 2 or 3, broken.
-Asafoitida powder 1/4 tsp.
-Vinegar 1/2 cup.
-Curry leaves.
-Salt to taste.
-Gingelly oil 3 to 4 tbsp.
-Sugar 1/2 tsp.
- Wash the nellikka and put it in a steamer. And steam it for about 10 min.
- Open steamer and allow the nellikka to come to room temp. You can see that when it is cooked, the flesh has become soft and it has split open on its own.
- Simply de-seed and split into 4 or 6 with your fingers.
- In a kadai, heat 4 tbsp of gingelly oil, put in mustard seeds and allow it to crack, simmer the fire and add the fenugreek seeds, dry broken red chilly, 4 tbsp of red chilly powder, 1/2 tsp turmeric powder, curry leaves, salt. Lightly fry the spices in the oil till the raw smell diminishes, careful not to burn the chilly powder, so put the gas on low. Add 1/2 cup vinegar and allow it to boil. Add sugar...this is to balance the spices.
- Switch of the fire add the nellikka and mix well. Bottle and use after 3 days.
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Store the pickle in the refrigerator to extend its freshness. Additionally, use clean, dry utensils while handling the pickle to prevent spoilage.
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