Wednesday 7 February 2018

Instant Gooseberry Pickle | Instant Nellikai Pickle | Amla Pickle | Easy Nellikka Achar

Is Amla something that you would like to eat raw? I don't.. I like it when brined or made into a pickle or maybe a chutney or something.. I think it's coz of it's bitter taste and many would agree with me on that.. But it's a very healthy berry loaded with Vitamin C and antioxidants and many other minerals and vitamins. I don't have to elaborate that it's widely used in Ayurvedic medicines and treatments.. They are also low in calories and fat and cholesterol free. 

I have heard that it doesn't lose it's medicinal properties much even after cooked or pickled.. Not sure if it's true.. But believe me when I say that this recipe is one of the best and can make any gooseberry hate eat some ;) There is jaggery added to balance the bitterness and that gives a lift to this pickle :) We love this pickle and make it whenever I find some gooseberries :) So let's see how to make this lip-smacking pickle!


Preparation Time : 5 minutes

Cooking Time : 30 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Gooseberry/Nellikka - 8 nos (1 cup after de-seeding)
Turmeric powder - ½ tsp
Salt - As Needed
Gingelly Oil - ¼ - ½ cup
Asafoetida - 2 tsp
Red Chilly Powder - 1 tbsp
Jaggery - ½ cup
Lemon jucie/Vinegar - Juice of ½ a big lemon/ 3 tbsp vinegar
Mustard  - 2 tsp
Fenugreek - 2 tsp
Mustard-Fenugreek powder - ½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Boil the gooseberries with salt and turmeric powder for 10-12 minutes or until cooked. Alternately you can pressure cook for 1 whistle

3. Once cooked, remove the seeds. The gooseberry will have natural cut marks on it. Gently use a knife to remove one wedge and then the remaining wedges can be removed gently using hands. Then remove the seeds and keep aside. If you want to make even smaller pieces, then go ahead and chop them

4. Now take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Then add asaoetida, don't go stingy here :) Add it liberally

5. Then add red chilly powder and saute for a minute. Then add the boiled gooseberries

6. Now add the jaggery. I have used powdered organic jaggery. So added it directly. If using normal big roundels of jaggery, then scrape and take the required amount of jaggery in a pan. Add 2 tbsp water and heat it so that it dissolves completely. Allow it to cool and then filter off the impurities. Do not add more water as it can spoil the pickle. Now add the filtered jaggery syrup to the gooseberries

7. Give a nice mix and then bring it to a boil. Now switch off the flame and add the mustard-fenugreek powder and give a gentle nice stir

8. Then add lemon juice or vinegar. Not both, either one and mix gently

9. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it


  • If you do not like gooseberry bites in your pickle or want to mask it all together, after cooking the berries, mash them into a smooth paste 
  • Add either lemon juice or vinegar. Don't add both. I would suggest to go for lemon juice
  • Store in a clean and dry glass container for longer shelf life
  • Refrigerate if possible after a day of making the pickle for longer life
  • Always use a clean dry spoon to take the pickle from the bottle
  • Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle


1 comment:

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)