Nellikka achar, Amla pickle or Gooseberry pickle

Nellikka achar, Amla pickle or Gooseberry pickle is one of a spicy pickle variety popular among Gooseberry users. It would take only 25 minutes for making this tasty recipe.

Amla or gooseberry is known for its unique taste and nutritional health benefits. It is a natural source of vitamin C and the inclusion of gooseberry recipes in our diet can have positive health benefits. The presence of Sesame or Gingelly oil (nallenna) would give a peculiar taste. Small quantity of vinegar is added for the taste and it also plays a role in preservation. Red chilli powder is responsible for a spicy flavour. The presence of curry leaves, garlic cloves and chopped ginger would give an added taste. Have a look at the ingredients required and the method of preparation of Nellikka achar or Amla pickle.

Ingredients required for making Nellikka achar/Amla pickle or gooseberry pickle

• 16-20 fresh gooseberries/nellikka/amla
• 1 tablespoon of finely chopped ginger
• 1 tablespoon of mustard seeds
• 1 tablespoon of finely chopped garlic
• 2-3 finely sliced green chillies
• 4 tablespoon of Kashmiri red chilli powder
• 1 sprig of curry leaves
• 1/4 teaspoon of turmeric powder
• 1/4 teaspoon of asafoetida powder
• 3 tablespoon of gingelly/nallenna/sesame oil
• 1/4 teaspoon of fenugreek powder
• 2 tablespoon of vinegar
• Salt as per the taste

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Method of preparation

• Wash the gooseberries in running water and steam them for 10-12 minutes.
• Once it becomes tender, remove it from the heat and keep it for cooling.
• Cut each gooseberry into 4-5 pieces and remove the seed. Keep the boiled water for further use.
• Keep the flame in a low-medium level and heat the oil in a deep frying pan. Add the mustard seeds.
• Once the seed starts to splutter, add the chopped pieces of ginger, green chillies and garlic. Saute it for few minutes and add the curry leaves and red chilli powder, turmeric powder, asafoetida powder and fenugreek powder.
• Add the salt as per the taste, add the amla pieces and saute it for few minutes.
• Keep the flame in low range and pour in the boiled water, heat it to a boil.
• Once the recipe becomes thick, turn off the heat.
• When it cools add the vinegar on the top.
• Transfer it to a bharani or any other dry glass bottles. This recipe can be served with rice or wheat kanji, curd rice etc.