NELLIKAI THOKKU -TYPE 4/GOOSEBERRY PICKLE/AMLA ACHAR

INGREDIENTS:

Nellikai - Big variety -15
Salt - 2 tsp.
Chilli powder - 1 tsp.
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. Chop them roghly. Discard the seeds. Grind in a mixie to a coarse paste.

Heat oil in a kadai, add mustard seeds. When they crackle, add hing, turmeric powder and the ground gooseberries. Add salt and chilli powder and saute well. . Saute frequently till oil leaves the sides. 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.