Amla pickle or Usirikaya nilava pachadi or gooseberry pickle with step by step instructions.
Gooseberry is widely used in Indian cooking in a variety of dishes.they are rich in vitamin c and antioxidants and have many medicinal values.they are used in making pickles, chutneys, dal, amla rice, juice and many more.amlas are abundantly available during the winter season.so they are stored in the form of pickles, murabba and, sundried amla.
I have used tamarind in this pickle.tamarind is not used in most of the regions. but it is used as a seasoning in some parts of coastal Andhra. I have used Guntur chili powder and I suggest to use the same if possible. I always use Guntur chili powder for all the pickles. I have told you to keep the berries in sunlight in the video below. but you can keep under a fan for few minutes. this is just to remove the traces of moisture from the berries.
this pickle tastes really amazing when served with hot rice and ghee.try and enjoy.. 🙂
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Text version of Amla Pickle
- For Pickling
- amla/Indian gooseberry/usirikayalu – 500 grams
- red chili powder – 50 grams
- tamarind – 50 grams
- garlic cloves – 10
- fenugreek seeds – 1/2 tsp
- mustard seeds – 1/2 tsp
- turmeric powder – 1 tsp
- salt – as needed
- oil – 125 ml
- water – 150 ml
- For Tempering
- oil – 2 tsp
- mustard seeds – 1 tsp
- cumin seeds – 1 tsp
- chana dal – 1 tsp
- dried red chilies – 3 or 4
- asafoetida – 1/4 tsp
- curry leaves – 1 sprig
- pick spotless mature gooseberries and rinse thoroughly.
- wipe off the moisture with a clean dry cloth and keep under sunlight for few minutes if possible.
- make cuts with a knife along the vertical lines on the berries.
- remove the fibers and hard shells from tamarind.
- rinse the tamarind for once.
- pour 150 ml of water in tamarind and keep it on the flame.
- cook until the tamarind becomes almost like a paste.
- turn off the heat and let it cool down.
- grind it into a fine paste and keep aside.
- heat 125 ml of oil in a pan.when the oil is hot, add gooseberries and fry until they become soft or until the color changes to pale yellow.
- roast 1/2 tsp of fenugreek seeds, 1/2 tsp of mustard seeds and roast them for a minute.
- pound them into powder and keep aside.
- peel off the skins from garlic cloves and make into a coarse paste.
- let the gooseberries be in the same pan and add tamarind paste, red chili powder, fenugreek&mustard seeds powder, turmeric powder, garlic paste, salt and mix it up really well.
- heat 2 tsp of oil in a pan.
- add mustard seeds, cumin seeds, chana dal/split Bengal gram, dried red chilies and fry until they start spluttering. add curry leaves , asafoetida and fry until the curry leaves stop spluttering.
- pour it over the pickle and mix well.
- Use a clean dry glass bottle for storing the pickle.
- you can store the pickle in the refrigerator for longer shelf life or to avoid discoloration.
Video version of Amla Pickle