Nellikka Achar or Gooseberry Pickle

Gooseberry

Gingelly Oil

Red chilly powder

Sautéed and powdered fenugreek

Asafoetida

Method :

Remove the seeds of the gooseberry and cut it into small pieces. Saute it in about 150gm gingelly oil.

When it is half cooked, add chilly powder and salt.  Remove from fire and allow to cool.

Add powdered  fenugreek, asafoetida and mix well. Heat the remaining oil. Pour it over the pickle when cool.