- 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& Video
By SridherCuisine 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 Fresh Gooseberry pickle video
How to make Gooseberry pickle[Amla achaar]- Step by step photos
Gooseberry/ Amla /Nellikai
Cut into slices
Heat 1/4 cup gingelly oil and let it cool
Dry roast mustard, dry red chilli and fenugreek & let it cool
In a mixer jar add dry roasted ingredients & grind to fine powder without water
Freshly ground pickle powder is ready
Heat gingelly oil in a pan, add sliced amla & salt saute
Gooseberry turned light brown then add more sea salt saute
Fully cooked. now cut off heat & let it cool
Heat another pan, add gingelly oil then add asafetida
Add mustard seeds & let it splutter
Add freshly ground powder, turmeric powder mix well
Add gooseberry mix well in low flame
Add gingelly oil mix well
Add 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.
Nellikai oorugai
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