Nellikai-mixed vegetable pickle

🔥 Prep

• Rinse 250 g gooseberries (nellikai), pat dry, and cut each into quarters, removing seeds if desired.
• Peel and grate 100 g carrot into fine shreds.
• Slice 5 green chilies lengthwise (or into rounds) after removing stems.
• Measure out 2 tbsp salt and 1 tbsp red chilli powder into a small bowl.
• Measure 50 ml sesame oil and keep ready.

🔥 Cook

• 1. Heat 50 ml sesame oil in a heavy‑bottomed pan over medium heat until it shimmers.
• 2. Add the sliced green chilies and sauté for 30 seconds, stirring continuously until fragrant.
• 3. Sprinkle in 1 tbsp red chilli powder and 2 tbsp salt, mix for 10 seconds to toast the spices.
• 4. Add the quartered gooseberries and grated carrot, toss to coat with the oil and spices.
• 5. Continue to cook over medium‑low heat for 5 minutes, stirring occasionally, until the gooseberries soften slightly but retain crunch.
• 6. Remove the pan from heat and let the pickle cool to room temperature, spread it out on a plate to speed cooling.
• 7. Transfer the cooled pickle into a clean, dry glass jar, press down gently, and seal tightly.
• 8. Allow the pickle to mature for at least 24 hours at room temperature before serving, shaking the jar once daily.

🔥 Serve

• Serve a spoonful of Nellikai‑mixed vegetable pickle as a tangy accompaniment to steamed rice, sambar, or rasam.
• Pair with South Indian breakfast items like idli, dosa, or uttapam for an extra zing.
• Store the jar in a cool, dry place; refrigerate after opening for a longer shelf life.