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Gooseberry pickle recipe

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
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Gooseberry pickle recipe

Easy and instant nellikai oorugai, pairs well with curd rice
Course Condiment
Cuisine Indian
Keyword pickle recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 cup
Author Jeyashri suresh

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.
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Notes

1. Always cook the gooseberries with salt and turmeric powder.
2. I felt mine was slightly undercooked so you can cook it a little extra to get the gooseberries soft in the pickle.
3. Add sesame oil as mentioned.
4. Gooseberry pickle | amla pickle | nellikai oorugai pairs well with curd rice

Gooseberry pickle 2 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.
gooseberry pickle step 1 gooseberry pickle step 2
  • 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

  • Dry roast the mustard seeds and methi seeds. When cool grind this into a powder and keep it aside.
gooseberry pickle step 4 gooseberry pickle step 5
  • 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.
pickle step 7 Pickle step 9
  • 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.      
  • Gooseberry pickle 1

    Notes

    1. Always cook the gooseberries with salt and turmeric powder.
    2. I felt mine was slightly undercooked so you can cook it a little extra to get the gooseberries soft in the pickle.
    3. Add sesame oil as mentioned.
    4. Gooseberry pickle | amla pickle | nellikai oorugai pairs well with curd rice

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41 COMMENTS

  1. You have made it seem so eazy! my cheeks are hurting!! simple yet lovely recipe, jey! I love the addition of venthayam! will be extra flavourful!!

    Loose Hugs! You know why! 🙂

  2. hi jayshree – your culinary skills are a great gift of GOD. Compliments for sharing it with others…………. was searching for tasty garlic pickle recipe when i landed on your site…………….. may you receive the blessings of annaporneshwari devi for your good work………………god bless…………..

  3. Hi Jeyashri – compliments for sharing your god given culinary skills with others………….may goddess annapoorneshwari bless you for your good work……….. was searching for a recipe when i landed on your blog……… pl continue your good service for the satisfaction of all

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