Arai nellikai oorugai recipe | Small gooseberry pickle recipe

Arai nellikai oorugai , Small gooseberry pickle recipe – This small or star gooseberries or arai nelliaki as we call in tamil brings back fond childhood school memories.Though I am not fond of this I used to have it once in a while seeing all my automates relish it every time our auto man gets it.These small gooseberries will be mixed with salt and chilli powder which will wrapped in a small newspaper and given to us for just 10 paise, the face reaction after having a bite it was so funny, good old days 🙂

After that I haven’t seen this variety of gooseberry in shops.I got this arai nellikai from my friend which was from their farm.So made this pickle at once and clicked it, food bloggers mind you see 🙂

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Below pic : These are raw small gooseberries which are bright green in color.It is kind of sour when eaten raw.

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5 from 2 votes

Arai nellikai oorugai recipe

Arai nellikai oorugai recipe - Small gooseberry pickle recipe

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Side Dish

Cuisine: Indian

Servings1 cup

AuthorSharmilee J

Ingredients

• 1 and 1/2 cups small gooseberries
• 1/4 cup cooking oil
• 2 tbsp salt(adjust accordingly)
• 1/8 cup red chilli powder
• 1 tsp turmeric powder
• 1/2 tsp fenugreek seeds
• a pinch hing

Instructions

• Remove the stem of each gooseberry.Rinse the gooseberries, spread in a kitchen towel and let it dry completely without any moisture at all.Transfer to a mixing bowl.
• Dry roast fenugreek seeds cool down then coarse grind it using a mortar and pestle,set aside.Add red chilli powder to the gooseberries.
  
• Add salt,turmeric powder and hing.
  
• Add fenugreek seeds powder and give a good mix.Add oil to a tadka pan.Heat it.
  
• Add mustard seeds and let it splutter.Add this hot oil to the mixing bowl.
  
• Mix well and set aside for few hours.Then transfer to a jar, give a mix every 2 days.After about a week the pickle will be ready.The gooseberies will absorb the flavour and become soft only after a week.
  
• Serve with curd rice.
  

Notes

• Use a clean dry spoon everytime.
• Make sure the mixer jar is dry or any utensils you use pickles is always dry and clean.
• It will be salty first when you taste it but after a week it will be ok.

How to make small gooseberry pickle recipe:

1. 1. Remove the stem of each gooseberry.Rinse the gooseberries, spread in a kitchen towel and let it dry completely without any moisture at all.Transfer to a mixing bowl.
      
   2. Dry roast fenugreek seeds cool down then coarse grind it using a mortar and pestle,set aside.Add red chilli powder to the gooseberries.
      
   3. Add salt,turmeric powder and hing.
      
   4. Add fenugreek seeds powder and give a good mix.Add oil to a tadka pan.Heat it.
      
   5. Add mustard seeds and let it splutter.Add this hot oil to the mixing bowl.
      
   6. Mix well and set aside for few hours.Then transfer to a jar, give a mix every 2 days.After about a week the pickle will be ready.The gooseberies will absorb the flavour and become soft only after a week.
      

Serve with curd rice.

Serve with curd rice!