Gooseberry pickle (Nellikai oorugai)

🔥 Prep

• Rinse 500 g gooseberries under running water and pat them dry.
• Trim the stems and cut each gooseberry into 2‑3 equal pieces (discard seeds if desired).
• In a bowl, toss the gooseberry pieces with 2 tbsp salt and 1 tsp turmeric; let sit for 10 minutes to draw out moisture.
• Measure out 2 tbsp red chilli powder and 50 ml sesame oil and keep them ready.

🔥 Cook

• 1. Heat 50 ml sesame oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 15 seconds.
• 3. Add the prepared gooseberry pieces and sauté for 3‑4 minutes on medium heat until they begin to change colour.
• 4. Sprinkle 2 tbsp red chilli powder and stir to coat the gooseberries evenly; cook for 1 minute on low heat to release the aroma.
• 5. Reduce heat to low, cover the pan and simmer for 8‑10 minutes, stirring occasionally, until the gooseberries are tender but still hold shape.
• 6. Turn off the heat and let the pickle cool to room temperature (about 20‑30 minutes) before transferring to a sterilized jar.
• 7. Store the pickle in a clean, dry jar; it will stay good for up to 2 weeks refrigerated.

🔥 Serve

• Serve a spoonful of gooseberry pickle alongside steamed rice, curd rice, or sambar rice for a tangy kick.
• Pair with dosa, idli, or uttapam as a zesty condiment.
• Add a small portion to a tholi (tiffin) box for a healthy, tangy snack.