Ari Nellikkai Pickle

Ingredients

• • Gooseberries/Ari nellikkais - 1 ½ cups
• • Salt (powdered) - 1 tablespoon
• • Red chilly powder - 3 tablespoons
• • Coriander powder - 1 tablespoon
• • Oil - 2 tablespoons
• • Mustard - ½ teaspoon
• • Asafoetida powder - a pinch
• • Curry leaves - 1 sprig

Method

• 1. Wash gooseberries and wipe with a cloth.
• 2. Remove inner seed and cut into flakes.
• 3. Mix with salt and close with a lid and keep aside for 3 hours.
• 4. Water oozes out from gooseberries after 3 hours.
• 5. Heat oil in a pan add mustard, when it splutters add asafoetida, curry leaves, coriander powder and red chilly powder. Switch off the stove.
• 6. Add gooseberries along with the oozed out water to this.
• 7. Mix, well, allow to cool and store in a dry bottle.
• 8. This pickle stays good for 1 week or 10 days.