Side Dish

Indian Gooseberry Pickle (Nellikka Achar/Amla Achar)

Pickling is a popular food preservation method around the world. Long back, pickling was mainly used by the sailers to store food to sustain in their long trips. Nowadays it is used not just to preserve food, but to enjoy the taste of favourite vegetables, fish or meat throughout the year or to savor the wonderful mix of salty and sour taste that comes out in the pickling process.

What are the other benefit out of pickling? Nutritional value will improve by pickling process, as there will be vitamin B productions by bacteria. I hope this is a lovely information for all pickle fans including me 😉

Indian Gooseberry Pickle (Nellikka Achar/Amla Achar) is not a real sour pickle. It is comparatively mild and contains chilli powder, gingelly oil, salt and a little vinegar. You can add more vinegar (by reducing the water) if you like to have a real sour one. As the boiled tender gooseberries are used for preparation, you can start serving this pickle within a day or two.

Indian Goosberry Pickle (Nellikka Achar/Amla Achar)

Ingredients:

  • Indian Gooseberry/Nellikka/Amla – 1 Kilogram
  • Salt – 1/2 cup
  • Chilli Powder – 3/4 cup [Would be good if you can use – mix of normal chilli powder with Kashmiri chilli in the ratio of 2:1]
  • Water – 2 cups
  • Oil (Gingelly) – 3/4 cup
  • Red Chillies – 2-3 Numbers
  • Vinegar – 3-4 teaspoons
  • Fenugreek – 1 teaspoon
  • Asafoetida – 1 small piece (1/2 teaspoon powdered form)
  • Garlic – 6-7 teaspoons (Chopped)
  • Mustard Seeds – 2 teaspoons
  • Curry leaves – 5-6 leaves

Preparation:

Step 1:
Wash gooseberries thoroughly and keep it in a vessel and add water. Keep it on flame/heat and allow it boil. Stir the gooseberries in between. After 5-10 minutes gooseberry starts changing the colour and becomes tender. Take out and keep aside. The remaining water is needed for later stage, so keep that too.

Step 2:
Fry fenugreek, 1 teaspoon mustard and Asafoetida in a pan (without oil) and make nice powder and keep aside.

Step 3:
Once gooseberries become warm or close to room temperature, cut into small pieces. You can cut a gooseberry to 4-5 pieces.

Step 4:
Keep a bigger pan on flame/heat and add oil. Once it is hot, add mustard seeds and wait for it to pop up. Add curry leaves and red chillies (cut in to 1-2 pieces) and chopped garlic. Saute for 1 minute and then add powder from Step 2. Mix well and add chilli powder also in to the oil. Within 30 seconds add cut gooseberries as well. Add salt and stir well for 1 minute and then add water (from Step 1). Wait for it to boil. Once it starts boiling take out from the flame/heat and add vinegar and close the lid.

After 2-3 hours, store Gooseberry pickle (Nellikka Achar) in an airtight container and enjoy the preservative free fresh pickle 🙂

5 Comments

5 Comments

  1. Rajesh

    February 14, 2013 at 8:19 pm

    Nice!! Keep it coming .. Some more veg stuff pls ..

    P.S. I liked the presentation too 🙂

  2. Ally

    April 11, 2014 at 8:47 am

    Hi.

    Just wondering, after the amla is cooked….is any kind of nutrients left? Esp. Vit C. So what’s the health benefits then? I mean doesn’t heat disintegrates everything?

    • Sini

      April 26, 2014 at 9:06 am

      As per the Ayurveda doctor I consulted, amla wont loose its nutrients on heating. In Ayurveda, asavam (a type of arishtam) is prepared by heating amla.

  3. rahul.dhawan.543@facebook.com

    May 25, 2014 at 8:08 pm

    Hi if you manfacture amla pickle I will buy from you .

    • Sini

      June 15, 2014 at 6:03 pm

      At the moment we are not into selling any. Will surely let you know if we ever get to.

Leave a Reply

Your email address will not be published. Required fields are marked *

Popular Dishes

I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort 🙂 All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

Copyright © 2012-2016 i47 Media

To Top