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Nellikai oorugai

instant south Indian pickle variety with frozen gooseberry
5 from 3 votes
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  • 10 gooseberry | nellikai | amla
  • 4 tablespoon oil
  • 1/4 teaspoon mustard seeds
  • 2 tablespoon Kashmiri chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 tablespoon salt
  • 1/8 teaspoon mustard seed powder
  • Asafoetida generous pinch
  • 1 teaspoon jaggery or brown sugar
  • 1/8 teaspoon fenugreek seed powder


  • Grease idli plate and steam cook gooseberry for 10-15 minutes till they crack open
  • Transfer them to a colander and let the water drain completely
  • After the gooseberry is cool enough to handle remove the brown part and deseed the gooseberry, chop them randomly
  • Heat 2 tablespoon oil and when oil is hot add mustard seeds and let them splutter
  • Add chopped gooseberry and saute for 2 minutes
  • Turn down the flame to low
  • Add turmeric powder, chilli powder, salt, 1 tablespoon oil, and give a good mix
  • Furthermore add asafoetida, mustard seed powder, fenugreek powder, jaggery, asafoetida and give a good mix
  • Based on the sourness of the gooseberry add more chili powder (1 added 1 tbsp), 1 tablespoon oil, give a good mix, simmer for 30 seconds and turn off the stove


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  1. I didn't get fresh gooseberry, so I used frozen ones. If you get fresh ones, use them
  2. Fresh/frozen Gooseberry - always steam cook and then prepare pickle
  3. I have directly steam-cooked frozen gooseberry without thawing them
  4. For steaming, I used an idli pan. Instead, you can cook gooseberry in  a cooker separator or microwave
  5. Always drain steam-cooked water then prepare pickle
  6. If you are adding extra chilli powder,
    add little oil for easy binding
  7. I have used Kashmiri chilli powder.
    It gives nice color to the pickle
  8. If you are going to use regular chilli powder adjust accordingly
  9. I have used store-bought mustard powder and fenugreek powder. Instead, you can dry roast mustard seeds and fenugreek seeds, then powder
  10. Always use sesame oil for best taste and shelf life
  11. Pickle tastes best after few hours
  12. If you are planning to make large batch of gooseberry pickle add extra sesame lil for longer shelf life 
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