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.
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📖 Recipe Card
Amla Pickle | Gooseberry Pickle
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.
How to make Amla Pickle
- 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!
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.
shameeskitchen
Very nice.
Unknown
Salivating, even as I read it.. 🙂
Amsa Vivetha
Mouth watering sissy…
Deepa
HI Sharmi, you always prepare a healthy one.one suggestion..you can boil this amla by steam method..so that you can retain the nutrients in vegetables.
Meena Srinivasan
Seasonal useful recipe. Tempting nellikkai with that kadugu…. your photos are tempting so much…..
Meena Srinivasan
Sharmi, please check the preparation time…. line… it's popsicle recipe please change it
Anlet Prince - AnnsLittleCorner
your clicks are awesome…
kala
going to make.akka.just bought nellikai today