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.
Servings1 cup
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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