MUZHU NELLIKAI OORUGAI - TYPE 2 / GOOSEBERRY PICKLE

INGREDIENTS:

Nellikai - Big variety -15
Salt - 1/4 cup
Chilli powder - 1/8 cup.
Oil - 2 ladles
Hing - 1/8 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1 tsp.

METHOD:

Heat water in a vessel, add a tsp. salt and turmeric powder. When the water boils rapidly, add the gooseberries and allow it to boil for 1 minute. Switch off the stove. Drain, and allow to cool.

Heat oil in a kadai, add mustard seeds. When they crackle, add hing, turmeric powder and the whole gooseberries. Add salt and chilli powder and saute well. Sprinkle little water and cook covered. Saute frequently till done. When cool, store in airtight ceramic or glass jars and refrigerate.

NOTE: If well sauted and done with more oil, this can be stored at room temperature for 3 days and when refrigerated it can be stored for 1 month.