Amla gooseberry pickle recipe - Awleka achar – Avlyache Lonche - Nellikai Uppinkai
Amla gooseberry pickle Recipe is a favorite of many. As amla or gooseberries are not available throughout the year, you have to make the pickle when they are available.
Amla / gooseberry is is known as amalaki, avla or awala (Hindi / Marathi), nellikai (Kannada).
Ingredients
How to make Amla gooseberry Pickle method 1
Ingredients for Amla or gooseberry pickle:
- Large Amla or gooseberries – 10 No.
- Salt – 2 table spoons
- fenugreek seeds methi – 1/2 teaspoon
- Turmeric powder haldi- 1/2 teaspoon
- Asafoetida hing – 1/4 teaspoon
- Red chili powder – 1 table spoon more or less according to taste
Instructions
Preparation before making pickle
- Roast lightly fenugreek seeds.
- Grind or pound to fine powder
- Cut amla in pieces, small or large, as you wish. I usually cut them on the visible lines. Remove and discard the seeds.
Tempering ingredients to add in the end
- Vegetable Oil – for seasoning – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Turmeric powder (haldi powder) – 1/2 teaspoon
- Asafoetida (hing)- 1/4 teaspoon
Make tempering:
- Heat Oil
- Add Mustard seeds.
- When they stop spluttering, add turmeric powder, asafoetid. Fry for a few seconds.
- Take off the fire.
- Cool completely before adding to pickle
Making Amla or gooseberry pickle:
- Mix together Amla or gooseberry pieces, salt, red chili powder, fenugreek, turmeric and asafetida.
- Add the cooled seasoning.
- Mix well and fill in dry airtight bottle.
- The gooseberries will release some juice slowly.
- Stir the bottled amla mixture everyday with a dry spoon once per day for about 6-7 days or longer.
Method 2 for making amla pickle
- The ingredients are same as above. The alternative method is given below. In second method,
- You may keep the gooseberry pieces in salt for 2-3 days till they release the juice
- Add the remaining ingredients and the tempering.
- Stir the bottled amla mixture everyday with a dry spoon once per day for about 6-7 days or longer.
Notes
Tips
- You may use mustard oil or any other vegetable oil according to your choice.
- Amla or gooseberry Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.
- It is best with curd rice.
- It is also good to just lick on a piece of amla pickle at any time you feel like.