Nellikkai/Amla/Gooseberry - 10 nos(Big ones)
Red Chilli Powder - 2 tablespoons(As per your taste)
Oil - 1/2 cup (any cooking oil I use Gingely Oil/Nalla Yennai or Olive Oil)
Mustard - 1/2 tspn
Hing - 1/4 tspn
Venthayam podi/Fenugreek seeds powder - 1/2 tspn
Turmeric - 1/2 tspn
Salt as required
Boil water in a vessel, add turmeric and little salt.
Wash and wipe nellikkai put them in the boiling water. Leave it for 4 to 5 hours.
Once its almost cool, takeout and cut them sidewards. Remove the seed.
Heat a kadai, add oil, mustard wait till it splutters, add peringayam. Add the chopped nellikai and saute for 2 to 3 mins. Add salt, venthiya powder and red chilli powder. Mix all and off the stove. Allow it to cool and transfer them to glass or porcelein container.
Mix well and leave it for a day. Keep mixing in intervals with a wooden or plastic spoon.
Yummy Nellikkai Pickle is ready. A perfect for curd rice/Kootu rice.
- For longer shelf life, store in refridgerator.
- If you are using steal spoon, do not leave it in the box as it will rust.
Dont forget to send in your entries to my Cooking with Love - Grandmom Event.