Nellikka Achar Recipe



Prep Time: 15 minutes

  • Nellikka (gooseberry) - 10-12
  • Garlic - 2 big cloves, sliced
  • Chilli powder - 2.5 tsp
  • Turmeric powder - ½ tsp
  • Asafoetida - ¼ - ½ tsp
  • Fenugreek powder
  • Boiled & cooled water - 1 cup
  • Vinegar - 1.5 - 2 tbsp
  • Mustard - ½ tsp
Steam the washed Nellikka on high flame for 12-14 mins or till it starts popping. Once it's cool enough to touch, slice them. Add salt to sliced Nellikka and let it cool completely. Heat oil in a wide pan and crackle mustard seeds. Add sliced garlic and fry for a min. Add sliced Nellikka and cook them for 4-5 mins on low flame. Add all the powders and mixed well. After 2-3 mins, add boiled and cooled water. Bring it to boil and reduce flame. Add vinegar and salt, if required. Continue cooking till the water is almost dried and Nellikka pieces are coated well with the masala. Do a final taste test and adjust the salt and vingear and spice level, accordingly. Switch off the flame and let it cool completely. Bottle it in airtight container. Wait for a week, for the flavour to settle in, before you use it. Make sure you store in an airtight container in the fridge. You can store it for 3-5 months. For longer shelf life, pour heated and cooled oil on top of the pickle after bottling it.

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