Pickle | Amla Pickle | Nellikkai Orukai | Goose Berry Pickle
Indian Gooseberry / Amla pickle is a tangy & spicy pickle, which is rich in Vitamin C. In Tamil we call it as Nellikkai. Last week, I saw quite a few fresh Amlas in market & couldn’t resist to buy it. I prepared pickle with them following an easy recipe from Nisa Homey’s - Cooking is Easy blog. The pickle tasted awesome with a combo of both hot & spicy taste. The kashmiri chilly pwd used in this recipe gives a fiery red color & mild spicy taste.
Ingredients
Gooseberry/Nellikka/Amla - ½ kg
Gingely oil - 3 to 4 tbsp
Mustard seeds - ½ tsp
Fenugreek seeds - ½ tsp
Whole dry red chilly - 3 to 4
Kashmiri red chilly pwd - 3 to 4 tsp (increase or decrease as per your spicy choice)
Turmeric pwd - ¼ tsp
Asafetida/ Hing - a pinch
Vinegar - ¼ cup
Sugar - ½ tsp
Salt to taste
1 of 12
Instructions
1.
Wash the Amla nicely & dry completely.
2.
Put it in a steamer & steam cook for 10 mins.
3.
When you open the lid of the steamer, you can see that the nellikai has slit open on its own & the flesh has cooked soft and
4.
fall away from the seed.
5.
Allow it to come to room temperature.
6.
Simply de-seed and split it into 4 or 6 with a knife.
7.
Heat gingely oil in a kadai / wok.
8.
Put in mustard seeds and allow it to crack.
9.
Simmer the fire, add fenugreek seeds, dry broken red chilly.
10.
Sauté for few seconds.
11.
Add red chilly pwd, turmeric pwd, asafetida pwd and salt.
12.
Sauté the spices in the oil till the raw smell diminishes.
13.
Do take care not to burn the chilly pwd, so put the flame on low.
14.
Add sugar..this is to balance the spices.
15.
Add the Amla / Nellikkai & mix well.
16.
Turn off flame .
17.
Let it cool completely.
18.
Then add the vinegar & mix well.
19.
Store it in a dry airtight container and use after 3 days.
20.
It makes a lipsmacking combo with curd rice.