Ingredients
1. Nellikka / gooseberry (fresh / frozen) - 10 (I used frozen, large gooseberries. The smaller variety is usually used to make this pickle.)
2. Garlic - 8 - 10 small cloves (Slice them if they are large)
3. Curry leaves - 1 sprig
4. Chilly powder - 2 tbsp (You can use Kashmiri chilly powder if you want it less spicy)
Fenugreek powder - 1/4 - 1/2 tsp
Hing / asafoetida - 2 - 3 pinches
5. Salt - To taste
6. Mustard seeds - 1/4 - 1/2 tsp
Dry red chillies - 2, broken
7. Gingelly oil / nallenna - 1.5 - 2 tbsp
8. Water - 1.5 cup
Method
1. Wash the gooseberries, cut into 4 - 5 pieces and remove the seeds in the middle. There is no need to cut the smaller variety.
2. Heat gingelly oil in a cheenachatti / deep pan at medium heat. Splutter mustard seeds and fry dry red chillies. Add garlic and fry until golden brown. Add curry leaves, fry until crisp, about 2 - 3 seconds. Add the goose berry pieces. Stir for 10 - 15 seconds and add about 1.5 cups of water. Add chilly powder, fenugreek powder, hing and enough salt. Bring to a boil and cook until the gravy becomes thick. It takes about 15 minutes. Switch off the stove. When it cools down, transfer to a clean, dry container. Pour a spoon of vinegar on top. You can use it after 3 - 4 days. This pickle can be stored in the refrigerator for 1 -2 months.
