Nellikai leha recipe | How to make amla jam | Gooseberry recipes
By Latha on Jan 12th, 2022
Nellikai leha or amla jam recipe explained with step by step pictures and a video. This is a very healthy and tasty recipe using nellikai and it can be prepared easily with minimum ingredients. This Nellikai leha or gooseberry jam is very tasty and can be stored for long time.
Nellikai jam or amla gulamba is very tasty and you can serve this with dosa, chapathi, rotti or bread. The spicy version of this recipe is called as nellikai thokku. That is also very tasty and can be stored for long time. I do prepare different types of thokku and you can find mainakayi thokku (mango thokku), coriander leaves thokku and hunasekayi thokku (tamarind thokku) recipes on this website.
Nellikai or gooseberry season is going on. You can find more nellikai recipes on this website like nellikai uppinakayi, nellikai thokku, nellikai thambli, nellikai chutney and nellikai chitranna.
I have a recipe section where I file all papad recipes, fryum recipes, pickle recipes, masala powder recipes and chutney powder recipes. All these recipes are prepared and stored for the long term use. So I have filed this jam (or gulamba) recipe also in that section. Do visit our pickles-fryums-powders section and go through the recipes. I have made a video on this nellikai leha or amla jam recipe recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 1 cup
Ingredients: (measuring cup used = 240ml)
- 250gm nellikai (8 - 10 large sized)
- 1 - 2 cups sugar (as per taste)
- 2 - 3 cardamom
- 1/4 tsp salt
Instructions for making nellikai leha or jam:
- Rinse the nellikai or gooseberry.
- Grate the nellikai (or gooseberry) and measure. I got around 2 cups of gratings.
- Take it in a pan.
- Add in 1/4 cup of water and start cooking under low flame.
- Add in salt and continue cooking by stirring frequently.
- Cook until soft. You can add extra water if needed.
- Once cooked, add in the sugar. I added 1 cup of sugar for 2 cups of nellikai. You can adjust as per your taste. Start stirring under medium flame.
- Within few minutes it will turn watery, continue stirring. Let it boil.
- Add in crushed cardamom and continue stirring.
- Switch off the stove once the extra water starts to dry. It turns more thick once cool.
- You can also check it for one string consistency. Wait until cool and store it in a container. Stays good for months if refrigerated. You can serve this with dosa, chapathi, rotti or bread.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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