Amla Pickle | Gooseberry Pickle

Amla Pickle is a tangy & salty pickle made by cooking amla & then simmering it with oil, spice powders. Amla Pickle is an excellent accompaniment for rice meal & flatbreads. Nellikai Oorugai Recipe is published in this post with step by step pictures.
This amla pickle is very easy to make.My sil served this pickle along with lunch when we were in Chennai, I loved it so got the recipe immediately.
I made it last week and loved to have it as such than with rice.This is one of the ways to include amla / gooseberry in diet.
More pickle recipes

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Amla Pickle | Gooseberry Pickle

Amla Pickle is a tangy & salty pickle made by cooking amla & then simmering it with oil, spice powders. Amla Pickle is an excellent accompaniment for rice meal & flatbreads. Nellikai Oorugai Recipe is published in this post with step by step pictures.

Prep Time15 minutes mins

Cook Time25 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 10 amla / gooseberry / nellikaai
• 1 and 1/2 cups water
• a generous pinch turmeric powder
• 1/2 teaspoon jaggery syrup
• salt to taste

To Temper:

• 3 teaspoon gingelly oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon red chilli powder
• 1/4 teaspoon hing

Instructions

• Wash amla well. Take amla along with water, salt and turmeric powder. Let it cook.
• You can see the wedges coming and if you prick with a knife, it should be soft.
• Drain water and separate the wedges. Discard the seeds.
• Now all the wedges are separated. In a pan – heat oil add mustard seeds, let it crackle.
• Then add red chilli powder and hing cook for a minute.
• Then add cooked amla and toss it for 5mins in low flame.
• Finally add jaggery syrup if you are adding.
• Serve with rice!

Notes

• I used gingelly oil. You can use normal cooking oil also.
• Consume within a day or two itself. You can extend the shelf life by adding more oil.
• You can add curry leaves while tempering.

Nutrition Facts

Amla Pickle | Gooseberry Pickle

Amount Per Serving (10 g)

Calories 13 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Trans Fat 0.01g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 3mg0%

Potassium 7mg0%

Carbohydrates 0.5g0%

Fiber 0.1g0%

Sugar 0.2g0%

Protein 0.1g0%

Vitamin A 62IU1%

Vitamin C 0.3mg0%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Amla Pickle

1. Wash amla well.Take amla along with water, salt and turmeric powder.Let it cook.
   
2. You can see the wedges coming and if you prick with a knife, it should be soft.Drain water and separate the wedges.Discard the seeds.
   
3. Now all the wedges are separated.In a pan – heat oil add mustard seeds, let it crackle.Then add red chilli powder and hing cook for a minute.
   
4. Then add cooked amla and toss it for 5mins in low flame.Finally add jaggery syrup if you are adding.
   

Serve with rice!

Expert Tips

• I used gingelly oil.You can use normal cooking oil also.
• Consume the same itself.May be you can extend the shelf life by adding more oil.
• You can add curry leaves while tempering.