Spicy & Tangy Gooseberry Pickle (Amla Thokku)Veg
Discover the vibrant, tangy, and spicy flavors of Nellikai Thokku. This traditional South Indian gooseberry pickle is perfectly balanced with sesame oil, mustard seeds, fenugreek, and aromatic asafoetida. With just a touch of jaggery to mellow the sourness, this thick, rich-colored pickle is an ideal accompaniment for rice or parathas. Follow this simple method to prepare a delicious batch that stores beautifully in the refrigerator for weeks of enjoyement.
Ingredients
20 no. Gooseberry (Amla)
4 tbsp Sesame Oil
2 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tsp Asafoetida Powder (Hing)
5 tsp Red Chilli Powder
3 Salt
1 tsp Jaggery (Powdered)
as needed Water
Instructions
1
Take a pot of hot water, place the Gooseberries into the pot.
2
Cook for 15 to 20 minutes and when the Gooseberries starts opening up and that's the indication that it is fully cooked. Turn off the stove and remove it from the pot and let it cool.
3
Once cooled, remove the seeds and you can cut the gooseberries into pieces.
4
Transfer the pieces to a mixer jar, if you need you can add little water and grind it into a nice puree.
5
For Thokku, add 4 tbsp of Sesame oil, 2 tsp of Mustard seeds, 1/4 tsp of Fenugreek seeds, 1/2 tsp of Hing or Asafoetida powder, 5 tsp of Red Chili powder and give it a quick stir.
6
Now, add grounded Gooseberry puree and mix it till all the ingredients are combined well.
7
Add 3 to 4 tsp of salt, it will require more salt as Gooseberries are quite savouring so we need to balance the flavour.
8
Now, crumble a tsp of Jaggery and stir it with the mixture till it is blended with the mixture.
9
Stir it till you get the dark rich brown colour. You can add more oil if you want to store it for a longer period of time.
