• Pickle and Raita Recipes > Gooseberry pickle | Amla achaar | Nellikai Urugai-How to make-Step by step photos [Instant]

Gooseberry pickle | Amla achaar | Nellikai Urugai-How to make-Step by step photos [Instant]


Narthangai pickle


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 10 | Take with: Curd Rice, roti, upma | Type : Pickles, oorugai

Ingredients (for paste)

  • Gooseberry [Amla, Nellikai, Ribes uva-crispa] – 10
  • Gingelly oil – 50 ml
  • Mustard seeds – 1 tbsp
  • Fenugreek – 1 tbsp
  • Dry red chilli – 10
  • Turmeric powder – ½ tbsp
  • Asafetida – ½ tbsp
  • Sea salt as required

Seasoning & Preparation Method

  • Wash & wipe out Gooseberry then cut into small pieces.
  • Heat 25 ml of gingelly oil then cool it.
  • Heat gingelly oil in a pan, add Gooseberry pieces, salt then sauté till golden brown.
  • Dry roast mustard seeds, Fenugreek, red chilli and grind to fine powder.
  • Heat gingelly oil in a pan then add mustard seeds & let it splutter. Then add powdered mustard seeds and fenugreek.
  • Add asafetida, red chilli powder, turmeric powder.
  • Now add sautéed gooseberry and mix well. Then cut off heat & let it cool.
  • Then store it in porcelain jar. Pour gingelly oil, cover it & keep it for 15 days.

Preparation Method-2

  • Wash & wipe out goose berry then cut into small pieces.
  • Take the sliced goose berry in a porcelain jar and add sea salt.
  • Mix well and expose to sunlight about 2 to 3 days. Then make pickle as usual

How to make Gooseberry pickle[Amla achaar]- Step by step photos

Gooseberry/ Amla /NellikaiGooseberry/ Amla /Nellikai

Cut into slicesCut into slices

Heat 1/4 cup gingelly oil and let it coolHeat 1/4 cup gingelly oil and let it cool

Dry roast mustard, dry red chilli and fenugreek & let it coolDry roast mustard, dry red chilli and fenugreek & let it cool

In a mixer jar add dry roasted ingredients & grind to fine powder without waterIn a mixer jar add dry roasted ingredients & grind to fine powder without water

Freshly ground pickle powder is readyFreshly ground pickle powder is ready

Heat gingelly oil in a pan, add sliced amla & salt sauteHeat gingelly oil in a pan, add sliced amla & salt saute

Gooseberry turned light brown then add more sea salt sauteGooseberry turned light brown then add more sea salt saute

Fully cooked. now cut off heat & let it coolFully cooked. now cut off heat & let it cool

Heat another pan, add gingelly oil then add asafetidaHeat another pan, add gingelly oil then add asafetida

Add mustard seeds & let it splutterAdd mustard seeds & let it splutter

Add freshly ground powder, turmeric powder mix wellAdd freshly ground powder, turmeric powder mix well

Add gooseberry mix well in low flameAdd gooseberry mix well in low flame

Add gingelly oil mix wellAdd gingelly oil mix well

Add salt mix well and cut off heat let it cool and store it in a porcelain jarAdd salt mix well and cut off heat let it cool and store it in a porcelain jar

Indian gooseberry pickle is ready& keep it for 15 days.Indian gooseberry pickle is ready


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