Nellikka Achar | Gooseberry (Amla) Pickle

Nellikka Achar/Amla pickle is one of the pickles that mom used to prepare at home frequently. This is her keeper recipe that I have shared.Amla is packed highly with vitamin C and is known to reduce blood sugar levels (read more here).I love the tangy flavors of this pickle, but kids don't favour much to this taste.Love to have a bowl of khichdi or curd rice with this tempting pickle.The pics shown are taken on the day the pickle was made, but after a few days(a week or more) the pickle turned completely blended with spices and softened.Do give it a try if you crave for some, enjoy !!!

Check this Nellikka Uppilittathu (Pickled Gooseberry) too if interested.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ a small bottle
Ingredients
amla ;fresh or frozen 12-15
mustard seeds 1tsp
ginger chopped 1 tbsp
garlic chopped 1 tbsp
vinegar 1/4 cup
chilly powder  4 tbsp
asafoetida/hing 1/2 tsp
turmeric powder 1/2 tsp
fenugreek powder(uluva podi) 1/4 tsp 
curry leaves few
salt to taste
sesame(gingelly) oil 4-5 tbsp

Watch on YouTube -

Method

• Wash and steam the amla(gooseberry) in a steamer until soft.Frozen ones once thawed take less time to cook, whereas fresh ones take longer.Let it cool, then cut in slices and remove pits (seed).Keep aside.(don't discard the steamed water).

• Heat oil in a pan (non-reactive, preferably) and splutter mustard seeds.Add in curry leaves, sauté ginger and garlic chopped until raw smell disappears.

• Add in the spice powders and sauté about a minute, add in the cut nellikka(amla).Toss well.Add half the reserved water and salt.Add more water if you want the consistency slightly watery.

• Let the sauces thicken for 3-4 minutes, or until thickened.Add the vinegar and switch off flame.

• Cool completely before storing in bottles.

  
Servings ~ a small bottle

NOTES
* Adding the amount of water is decided on the gravy consistency. If you wish a dry amla pickle, add only 1/4 cup water.

* The colour of the pickle depends on the type of chilli powder used.
* You should use clean, dry bottles to store pickles.Always cover the lid tightly and always use a clean dry spoon to scoop out pickle.Else, there are chances of fungus.
* You can use this pickle the same day onwards, but it always softens up as you store longer.



Read more pickle recipes,here.
 

SIMILAR RECIPES
* Nellikka Chammanthi
* Nellikka Uppilitathu
* Nellikka Syrup
* Amla Candy (Nellikka Mittai)

* Nellikka Jam

* Amla Murabba