Nellikka achar / Gooseberry pickle

Gooseberry – ¼ kg

Ginger – 1 tbsp (chopped)

Garlic – 1 tbsp (chopped)

Chilli powder – 3 tbsp (pour little water & make a paste)

Fenugreek powder – ¼ tsp

Asafoetida powder – ½ tsp

Curry leaves – 3 springs

Vinegar – 2 tbsp

Oil – 2 tbsp

Salt – to taste

1. Put gooseberry in a steamer and cook for 10 minutes.

2. Allow to cool and cut into pieces.

3. Heat oil in a pan and splutter mustard seeds.

4. Add ginger, garlic, curry leaves and saute well.

5. Then add chilli paste, fenugreek powder, asafoetida powder, salt and mix well.

6. Add the cooked gooseberry and mix well.

7. Add ½ cup of water and allow to cool.

8. Remove from heat and mix the vinegar.

9. Allow to cool and store in an airtight container.

Serve with rice.