Gooseberry pickle (ನೆಲ್ಲಿಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ )

Last weekend we had been to Shivanasamudra water falls... Many were selling Salt-chilli powder mixed gooseberries. These gooseberries are different from regular gooseberries. We also call these small green beauties as Bombay Nelli kayi (Bombay gooseberry). They are little sour, but tastes excellent with salt & chilli powder. One lady was selling fresh gooseberries. They were cheap 30 Rs/Kg,   We have purchased 2 Kgs.

After whole 10 hrs of journey, these green beauties were not so fresh, because they were just cooked inside the hot car :( After reaching home, I have cleaned them & stored in refrigerator.

Small portion we ate fresh , another portion we tried with salt & chilli powder.
Rest I have prepared pickle.

Ingredients :
Gooseberries : 30-40 Nos
Byadagi Chilli : 15 Nos (Adjust according to taste)
Salt : 10-15 Spoons (Adjust according to taste)
Coriander seeds : 4 Spoons
Mustard seeds : 1/4 Cup
Cumin seeds : 2 Spoon
Fenugreek seeds : 1 Sooon


For seasoning
Cooking Oil : 1/2 Cup
Garlic Cloves - 15 Nos
Curry leaves
Mustard seeds : 1 Spoon
Asafoetida : 1/4 Spoon

Method :

1. Wash & dry goose-berries.
2. In a container, Mix gooseberries & salt (Salt should cover gooseberries completely), Close the lid & keep it for 3 days. (Soaking gooseberries in salt)
3. Dry roast chilli, coriander seeds, mustard seeds, cumin seeds & fenugreek seeds.
4. Grind the roasted ingredients to smooth paste, if required add salted water from gooseberry -salt mix.
5. Bring to the boil the grinded paste.
6. Add soaked gooseberries to the boiled paste.
7. Adjust salt.
8. In a pan, heat oil add mustard seeds, while it spluttering add garlic cloves & curry leaves. Add asafoetida.
9. Add the seasoning.
10. Keep it covered & Let it cool.
11. Store in a air tight container / Refrigerate.