Nellikka achar/ Amla pickle/ Indian Gooseberry pickle

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Indian Gooseberry which is also known as Amla (hindi ) or nellikai (Tamil/malayalam) is a very healthy fruit rich in vitamin C and antioxidants. It is a very popular fruit in India due to it’s medicinal values and health benefits . It is also consumed in various ways suck as pickles , curries , rice varieties or as sweets .

Achar in malayalam literally means pickle. Indian pickles are always very very flavourful whether they are sweet or spicy . The pickle recipe which I am presenting to you all is a spicy one and it is served as a side dish with rice and other curries . It can be made one week ahead of vishu/onam and it will be a very flavourful addition to the vishu repertoire. The pickle is generally made in gingelly oil , but I used dark sesame oil because I like the flavour of it . As usual for all the pickles the more oil the merrier the pickle would be to enjoy . Since I used frozen amla ,I thawed it well and boiled it in 2 tablespoons of water till the water was evaporated . If you are using fresh gooseberry then you need to steam it like normal vegetables for atleast 10 to 12 minutes
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Nellikka achar/ Amla pickle/ Indian Gooseberry pickle
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
25 calories
3 g
0 g
1 g
0 g
1 g
7 g
51 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
7g
Servings
4
Amount Per Serving
Calories 25
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 51mg
2%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
0%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Indian Gooseberry- 1 cup
  2. Mustard Seeds- 1/2 tsp
  3. Fenugreek seeds- 1/4 tsp
  4. Ginger - 1 tbsp
  5. Turmeric powder- 1/4 tsp
  6. Red Chilly Powder- 1 tsp
  7. Asafoetida- a pinch
  8. Coconut oil- 3 tbsp
  9. Curry leaves- 1 sprig
  10. Salt - as needed
Instructions
  1. 1. Slightly boil thawed gooseberry with 2 tablespoon of water if you are using frozen . If you are using fresh use vegetable steamer and steam it for minimum 10 to 12 minutes . I have used frozen amla in my recipe
  2. 2. Heat a pan add 3 tablespoons of oil and mustard seeds to crackle . To this add fenugreek seeds too
  3. 3. To this add chopped ginger and garlic . Saute till it is slightly brown
  4. 4. Add all the masala powders including asafoetida also .
  5. 5. Add cooked gooseberry to it with 2 tablespoons of water, salt and curry leaves .
  6. 6. Let the gooseberries cook till the water evaporates and turns like this .
  7. 7. Finish with more sesame oil and vinegar. I used rice vinegar here . This pickle can be stored upto a week in the fridge and 2 to 3 weeks in freezer.
beta
calories
25
fat
1g
protein
0g
carbs
3g
more
Crackleandtemper http://crackleandtemper.ca/
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