Thursday, February 4, 2016

Posted by Mala at 1:00:00 AM 1 comment
GOOSEBERRIES............called  நெல்லிக்காய் in Tamil and Amla in Hindi..............if I think of the nutrients packed in these berries.....I get goosebumps!!! Rich in Vitamin C, Gooseberries contain numerous nutrients which help us live a healthier  life...not only that...since they have polyphenols, minerals like iron, zinc, Vitamin B Complex and Carotenes, many diseases are prevented.
This recipe is mainly for those who don't want to add much chilli powder to their food, but still need something tangy, something with a zing....and  also  healthy.
 This  is yet another great recipe  from my Salem Cuisine!!! Nobody else makes this, and this recipe won't be available anywhere.


Big Gooseberries - 8
Slit green chillies - 8-10
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Roasted methi powder - 1/4 tsp
Gingely oil - 3 tbsps
Mustard seeds - 1 tsp
Fresh curds - 2 1/2 cups
Salt to taste

Recipe Cuisine: South Indian; Category: Pickle/ preserve
Prep time: 5 mts; Cooking time: 10 mts

Yields a small bowl of Preserve

Gooseberries, washed, wiped and kept

So are the green chillies

Green chillies slit; Gooseberries chopped, seeds discarded

Methi dry roasted


Heat oil in a pan, add hing, turmeric powders, add the mustard seeds, after they splutter, add the methi powder too. 

Now add the gooseberries and green chillies

Mix well.

Cover with a lid, keep the flames on the lowest. Some water will drip from the lid, and the gooseberries will get cooked well in the oil, along with these water drops

Take a gooseberry piece, crush with your thumb and see. If it crushes, then it is well cooked.

Add salt now

Mix well, switch off.

Transfer to a vessel or glass jar and let it cool down.

Add curds, mix well. Check for salt, and if necessary,  add some.

This post first appeared in

* The gooseberries , as well as the yogurt gravy taste awesome.
*Normally for other pickles, we add methi powder towards the end. But here, it has to be added in the oil itself so that the taste will permeate thru.
*Can be refrigerated and used for a week to 10 days

I would love to see your valuable comments posted. .


  1. Whoa!! This goose berry preserve, / pickle what ever you name it ,makes me go back to my childhood days ,when my mom used to make . But I thought the recipe has become extinct ,but LO it has made its appearance through you! Thanks for posting this yummy preserve,which has resurfaced to my utter delight!


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