Nellikai Oorugai – Gooseberry Pickle

February 3, 2016 Pickles  8 comments

Homemade pickles are always drool worthy!! I would say, fresh pickles are a better choice than the store bought ones, which are loaded with preservatives. This Nellikai Oorugai / Gooseberry Pickle is a simple and lip-smacking pickle that can be made instantly. I was really excited to buy these gooseberries in our Indian shop last week. Immediately called my mom for the recipe and made it at once. Yumm!! We had this pickle with curd rice, chapathi, bread and what not!?!

Now to the recipe..



[Preparation Time-10 mins : Cooking Time-20 mins]


  • Nellikai/Gooseberry – 10
  • Mustard – 1/2 tsp + 1/2 tsp
  • Fenugreek seeds – 1/4 tsp
  • Sugar – 1 tsp (optional)
  • Oil – 4 tbsp
  • Asafoetida – a generous pinch
  • Chilli powder – 1 tsp
  • Salt – as needed





  • Wash and wipe the gooseberries. Steam it for 4-5 mins in a steamer. Do not over-cook. U will be able to see that it will become soft when pressed. Let it cool for some time. It will open up like a flower when u press it in the centre. U can also use a knife to cut it. Remove the seed and discard it.

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  • Heat a pan and dry roast the mustard seeds and fenugreek seeds separately. U will get a nice flavour while dry roasting fenugreek, and the mustard seeds will start popping. This is the correct stage. Crush it into a coarse powder once cooled.

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  • Heat a pan with oil and temper with mustard. Once the mustard seeds crack add a generous pinch of asafoetida and the chopped nellikai pieces. Saute it for a minute and add required salt and chilli powder.

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  • Let it cook for about 5-7 mins in low-medium flame so that all the flavours blend well. Add the crushed fenugreek+mustard powder. Mix well. Finally add sugar, mix well and switch off the flame.

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Thats it!! Nellikai Oorugai is ready!!

Store it in a glass jar once cooled completely!!





  1. Make sure to pat dry the gooseberry well after washing.
  2. It will not take more than 5 mins to cook while steaming. Do not over cook.
  3. Adjust salt and chilli powder according to the sourness of the goosebery u use. But normally pickles require more salt and chilli powder.
  4. Mustard+fenugreek powder not only give a magical flavour to the Nellikai Oorugai, but also act as a natural preservative by itself.
  5. Do not burn the fenugreek and mustard seeds while dry roasting. Else it will give a bitter taste to the pickle.
  6. Always use a dry spoon to handle the Nellikai Oorugai.
  7. It will stay good for a month if handled properly/refrigerated, though mine will get over in 10 days. 

8 comments to Nellikai Oorugai – Gooseberry Pickle

  • kushi  says:

    Tempting clicks. YUMMY!I just need a bowl of steamed rice now 🙂

  • marudhuskitchen  says:

    excellent urugaii…love pickles always

  • veena  says:

    looks yum! lovely color

  • Hema  says:

    Just feel like taking a piece right off the screen, yumm..

  • Traditionallymodernfood  says:

    Homemade urugai s always best..this s super yum

  • padma  says:

    Wow super oorugai…pickles are a an integral part of our meals…loving it!!!


    Mouth Watering

  • Nalini somayaji  says:

    Yum yum goose berry pickle …loving it…

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