Ari Nellikai is a tiny variety of Indian Goose Berry. Ari nellikai is eaten as such with salt and red chilli powder. Mom makes pickle out of ari nellikai. We have a ari nellikai tree at my mom's place. This time, goose berries are in season and the tree was completely covered with ari nellikai. I could hardly see any leaves. These gooseberries are super tart and little sweet. This pickle is made by tossing ari nellikai with salt and red chilli powder and then it is seasoned with mustard and urad dal.
This is easy to make pickle and it is not very spicy. It is mildly spiced, sweet and tart. Perfect side / condiment for curd rice or sambar rice.
2. In a large bowl, add ari nellikai, salt, red chilli powder. Toss them together. Cover the bowl with clean cheese cloth or kitchen towel. Do not cover with lid.
3. Let the nellikai remain in salt and red chilli powder for 8 hours at the kitchen counter
4. Keep the bowl in the refrigerator overnight
5. Next day morning, take the bowl from refrigerator and keep it outside/ kitchen counter for 4 to 5 hours. This is done for the nellikai to absorb salt and red chilli powder. They will taste salty and will shrink in size at the end of soaking and refrigerating process
6. Temper the pickle : In a wok, heat 2 tablespoon oil. When the oil is hot, add mustard seeds
7. When the mustard seeds splutter, add urad dal and fry until they are golden
8. Then add hing and immediately add ari nellikai
9. Mix everything together and switch off the flame
10. Ari nellikai pickle is ready to be served
This is easy to make pickle and it is not very spicy. It is mildly spiced, sweet and tart. Perfect side / condiment for curd rice or sambar rice.
Ingredients
- 2 Cups Ari Nellikai
- 2 Tablespoon Red Chilli powder
- 1/4 Cup Salt
- 2 Teaspoon mustard Seeds
- 1 Teaspoon Urad Dal
- 2 Tablespoon Sesame Seed oil
- a big pinch of hing / asafoetida
Directions
1. Wash ari nellikai and pat dry with kitchen towel2. In a large bowl, add ari nellikai, salt, red chilli powder. Toss them together. Cover the bowl with clean cheese cloth or kitchen towel. Do not cover with lid.
3. Let the nellikai remain in salt and red chilli powder for 8 hours at the kitchen counter
4. Keep the bowl in the refrigerator overnight
5. Next day morning, take the bowl from refrigerator and keep it outside/ kitchen counter for 4 to 5 hours. This is done for the nellikai to absorb salt and red chilli powder. They will taste salty and will shrink in size at the end of soaking and refrigerating process
6. Temper the pickle : In a wok, heat 2 tablespoon oil. When the oil is hot, add mustard seeds
7. When the mustard seeds splutter, add urad dal and fry until they are golden
8. Then add hing and immediately add ari nellikai
9. Mix everything together and switch off the flame
10. Ari nellikai pickle is ready to be served
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