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Thursday, July 31, 2014

Nellikka Achar | Gooseberry (Amla) Pickle

Nellikka Achar/Amla pickle is one of the pickles that mom used to prepare at home frequently. This is her keeper recipe that I have shared.Amla is packed highly with vitamin C and is known to reduce blood sugar levels (read more here).I love the tangy flavors of this pickle, but kids don't favour much to this taste.Love to have a bowl of khichdi or curd rice with this tempting pickle.The pics shown are taken on the day the pickle was made, but after a few days(a week or more) the pickle turned completely blended with spices and softened.Do give it a try if you crave for some, enjoy !!!

Check this Nellikka Uppilittathu (Pickled Gooseberry) too if interested.

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ a small bottle
amla ;fresh or frozen 12-15
mustard seeds 1tsp
ginger chopped 1 tbsp
garlic chopped 1 tbsp
vinegar 1/4 cup
chilly powder  4 tbsp
asafoetida/hing 1/2 tsp
turmeric powder 1/2 tsp
fenugreek powder(uluva podi) 1/4 tsp 
curry leaves few
salt to taste
sesame(gingelly) oil 4-5 tbsp

Watch on YouTube -


  • Wash and steam the amla(gooseberry) in a steamer until soft.Frozen ones once thawed take less time to cook, whereas fresh ones take longer.Let it cool, then cut in slices and remove pits (seed).Keep aside.(don't discard the steamed water).
  • Heat oil in a pan (non-reactive, preferably) and splutter mustard seeds.Add in curry leaves, sauté ginger and garlic chopped until raw smell disappears.
  • Add in the spice powders and sauté about a minute, add in the cut nellikka(amla).Toss well.Add half the reserved water and salt.Add more water if you want the consistency slightly watery.
  • Let the sauces thicken for 3-4 minutes, or until thickened.Add the vinegar and switch off flame.
  • Cool completely before storing in bottles.

Servings ~ a small bottle

* Adding the amount of water is decided on the gravy consistency. If you wish a dry amla pickle, add only 1/4 cup water.
* The colour of the pickle depends on the type of chilli powder used.
* You should use clean, dry bottles to store pickles.Always cover the lid tightly and always use a clean dry spoon to scoop out pickle.Else, there are chances of fungus.
* You can use this pickle the same day onwards, but it always softens up as you store longer.

Read more pickle recipes,here.


great-secret-of-life said... Best Blogger Tips

tempting too much.. Love it

great-secret-of-life said... Best Blogger Tips

my fav pickle.. I can finish entire bottles in couple days

FLAVZCORNER said... Best Blogger Tips

I wonder where can you find the Amla here (US) Julie? The pickle looks delicious. I would like to apply the Amla on hair instead of eating them hehe..

Unknown said... Best Blogger Tips

Inviting Achar..I never tried this home.

sujitha said... Best Blogger Tips

My mim prepare d same method Julie, thanks for sharing and lovely clicks..

Akila said... Best Blogger Tips

Very tempting pickle

nandoos kitchen said... Best Blogger Tips

nellikka achar super! love to have it with some curd rice.

Motions and Emotions said... Best Blogger Tips

Tangy pickle enriched with the goodness of amla

Preetha said... Best Blogger Tips

wow.. looks very yummy.. to cook and taste.....

Gloria Fernandes said... Best Blogger Tips

I'm drooling looking at this tempting pickle

Unknown said... Best Blogger Tips

So mouth watering and brings back nostalgic memories. Thayirshaadam!!

Shella said... Best Blogger Tips

Nellika achaar with hot chor. Nothing else is pleasure.

Beena said... Best Blogger Tips

Mouth watering pickle

Sona said... Best Blogger Tips

Love nellikka pickle.. Looks so yumm..