Nallikai

How to Prepare

1. Wash and dry 20 medium-sized gooseberries (nallikai). Remove the seeds and cut into small pieces.
2. Heat 1 cup of sesame oil in a frying pan over medium heat.
3. Add 4 tbsp mustard seeds and wait until they splutter.
4. Add 2 tbsp fenugreek seeds and 10 dried red chilies, and sauté for 1 minute.
5. Add the chopped gooseberries and mix well.
6. Add 1/2 cup salt
7. 4 tbsp turmeric powder, and 1 cup red chili powder. Stir to combine.
8. Cook for 5-7 minutes on low heat until the gooseberries soften slightly.
9. Turn off the heat and let the mixture cool completely.
10. Transfer the pickle to sterilized glass jars and store in a cool, dry place for 2-3 days before consuming.