Nellikai uppinakayi recipe | How to make gooseberry pickle | Amla pickle | Amla ka achar
By Latha on January 12th, 2016
Nellikayi uppinakayi or amla pickle recipe explained with step by step pictures and a video. This is an instant, healthy and easy pickle from gooseberry. This nellikai uppinakayi or Gooseberry pickle is prepared using red chili, mustard, cumin and fenugreek seeds. This nellikai uppinakayi or amla pickle can stay good for 2 months if stored in the refrigerator. If you are not refrigerating it, then try to finish it before 15 days.
Nellikayi season is around. I have posted nellikai chitranna, nellikai thokku and nellikai chutney recipes on this website. Do try all of them before the season gets over.
I learnt this recipe from my Mother. We have a big Nellikai tree at my native place. And my Mother prepares many dishes using nellikai. She even stores it in "hindi" and "powder" form. We can prepare tasty chutney using hindi and tasty thambli using powder.
Indian Gooseberry has numerous health benefits. It provides remedies for many diseases. Gooseberry is very rich in Vitamin C, and contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Gooseberry is also a powerful antioxidant agent. Soon we will be posting a lot of details about Gooseberry in the upcoming post.
IYou can find more pickle or uppinakayi recipes like tomato pickle, tender mango pickle and lemon and green chili pickle recipes.
I have made a video on this rave halbai recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 15
Ingredients: (measuring cup used = 240ml)
- 15 Indian gooseberry / Amla / Nellikai
- 15-20 red chilies
- 3 tsp mustard seeds
- 1.5 tsp jeera or cumin seeds
- 1/4 tsp fenugreek seeds
- 1/4 cup salt (or as per your taste)
Instructions for making nellikai uppinakayi or amla pickle:
- Take gooseberries (nellikayi), salt and water in a container. Water should be just enough to immerse the gooseberries.
- Boil the gooseberries or amla for 5 minutes and switch off the stove.
- Once it is cool, drain the salt water and keep it aside. Take out the seeds from gooseberries and cut into pieces. You can do that very easily as gooseberries will be soft and loose after cooking.
- Now add the drained salt water. If you want thick pickle then use little salt water and then add the required salt.
- Now let us prepare spicy masala powder for the pickle. For that dry roast the red chilies, mustard seeds, cumin seeds and fenugreek seeds.
- Wait until roasted ingredients are cool. Next grind it into a fine powder.
- Add in ground spice powder to the vessel, which has gooseberries and salt water.
- Mix it well and the gooseberry pickle or amla pickle is ready to eat. Store it in refrigerator or finish it before 15 days.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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