Gooseberry pickle recipe | Amla pickle | Nellikai oorugai

Pickles are usually a rare one which I make at home. When I was in India, I used to make a variety of pickles but after coming here to Singapore I generally make a few varieties only especially the Raw mango pickle, which Varsha loves the most. A few days back, when I met a friend in kids school, she wanted me to post the recipe for Gooseberry pickle (amla Pickle) I promised her that I would post it soon. The very next day another friend of mine happened to go to the Indian market and bought me these gooseberries and finally, I made the nellikai oorugai (Gooseberry pickle) When I called my mom to ask for the recipe, she was busy at that time and she told everything in a hurry. So I just followed her method and somehow made the gooseberry pickle, and it came out very well. I didn’t get the bright red color of the pickle as the reason being my chili powder was slightly old and the color was not there also since I grind the mustard seeds the dark color dominated a little.  Here is the recipe for Gooseberry pickle.

Also check out

Gooseberry rasam , Nellikai pachadi, Gooseberry lemonade, Nellikai sadam

Gooseberry pickle 2 - 1

METHOD:

  • Wash the gooseberries and pat dry them. In a wide pan, boil water and add in the gooseberries. Add salt and turmeric powder to this and boil for some time (10 mins) till the gooseberries become soft. [I didn’t add salt and turmeric and later tasting the pickle i felt I should have added it while boiling – This is to get the salt infused into the gooseberries) Do not overcook, check with a fork to see whether it is soft or not.
  • Drain the water completely and take out the seeds from the gooseberries. Since it is cooked it is easy for you to take it out.
gooseberry step 3 - 2
  • Dry roast the mustard seeds and methi seeds. When cool grind this into a powder and keep it aside.
  • In a pan add sesame oil and add the 1/2 tsp of mustard seeds and asafoetida.
  • When it splutters add the ground mustard seeds and methi seed powder. ( the powder won’t be very fine as it is small in quantity)
  • Add the red chili powder, turmeric powder, and salt. Saute on a low flame for a few minutes and add in the cooked gooseberries.
  • Mix them nicely and let them be in the pan for 5 minutes on a medium-low flame.
  • Switch off the flame and allow it to completely cool.
  • Transfer this to an airtight container. Always handle with a clean dry spoon.
  • This pickle stays good for a month if kept safe in an airtight dry container.
  • Enjoy with curd rice.     Â
  • Notes Always cook the gooseberries with salt and turmeric powder. I felt mine was slightly undercooked so you can cook it a little extra to get the gooseberries soft in the pickle. Add sesame oil as mentioned. Gooseberry pickle | amla pickle | nellikai oorugai pairs well with curd rice
Gooseberry pickle - 3

Gooseberry pickle recipe

Ingredients

  • 10 gooseberry | amla
  • 5 tsp red chili powder adjust as per your taste
  • Salt as needed
  • 1/2 tsp asafoetida
  • 1/2 tsp mustard seeds

To roast

  • 2 tsp vendhayam | methi seeds
  • 1 tsp mustard seeds
  • ¼ cup sesame oil

Instructions

  • Wash the gooseberries and pat dry them. In a wide pan, boil water and add in the gooseberries. Add salt and turmeric powder to this and boil for some time (10 mins) till the gooseberries become soft. [I didn’t add salt and turmeric and later tasting the pickle i felt I should have added it while boiling – This is to get the salt infused into the gooseberries)
  • Do not overcook, check with a fork to see whether it is soft or not.
  • Drain the water completely and take out the seeds from the gooseberries. Since it is cooked it is easy for you to take it out.
  • Dry roast the mustard seeds and Venthayam seeds. When cool grind this into a powder and keep it aside.
  • In a pan add sesame oil and add the 1/2 tsp of mustard seeds and asafoetida.
  • When it splutters add the ground mustard seeds and methi seed powder. ( the powder won’t be very fine as it is small in quantity)
  • Add the red chili powder, turmeric powder, and salt. Saute on a low flame for a few minutes and add in the cooked gooseberries.
  • Mix them nicely and let them be in the pan for 5 minutes on a medium-low flame.
  • Switch off the flame and allow it to completely cool.
  • Transfer this to an airtight container. Always handle with a clean dry spoon.
  • This pickle stays good for a month if kept safe in an airtight dry container.
  • Enjoy with curd rice.

Notes