Erivum Puliyum

Friday, November 28, 2025

Khatta Meeta Amle ka Achar | Maduramulla Nellikka Achar | Sweet Tangy Gooseberry Pickle

Amla (gooseberry/ nellika)are in season now, and every year I make a pickle when these are in season. This year for a change I tried the sweet tangy version of pickle. Am happy that I tried this pickle and as kids love the sweet pickles especially with amla. Amla has a bitter tangy flavour so they are not fond of the regular amla pickles. The regular nellikka achar (amla pickle) recipe is here, check out if needed. Scroll down for more gooseberry (amla) recipes too.

This pickle is healthy as it uses jaggery and no other preservative is used. The preparation is quite simple and uses dry whole spices. Do check this out and try out this amla season, am sure you'll thank me for this recipe.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ a big bottle of pickle

Ingredients

amla / nellika / gooseberry 500 g

fennel seeds 1.5 tsp

cumin seeds 1 tsp

fenugreek seeds 1/2 tsp

onion seeds /kalonji 1/2 tsp

asafoetida a good pinch

jaggery 300-500g (I used 350g)

turmeric powder 3/4 tsp

hot chilli powder 1.5 tsp

Kashmiri chilli powder 3/4 tsp

black salt 1 tsp

salt 1.5 tsp

gingelly oil 3 tbsps

to roast & grind coarsely

fennel seeds 2 tsp

cumin seeds 1/2 tsp

kalonji (onion seeds) 3/4 tsp

fenugreek seeds 1/4 tsp

coriander seeds 1 tbsp

Watch on YouTube -

Method

Wash the amla (nellikka) under running water. Add to a steamer with enough water and steam, cook for 12–15 minutes.
In the meantime, dry roast the spices listed under 'roast & grind'. Roast for 3–4 minutes and switch off the flame. Cool and add to a blender jar. Grind coarsely.
In another pan, add jaggery and add little water. Bring to a boil and dissolve the jaggery. Strain the impurities, keep aside.
Watch the amla (nellikka) if cooked. Then, remove and cool lightly. Press each o the nellikka or amla gently and separate out the amla petals. Discard the seeds and do for all the steamed amlas. Keep aside.
Heat a pan (non-stick or steel only) and add oil. When oil is hot, add the whole spices listed. Sauté for 45 seconds and add the amla, quickly mix.
Add the black salt, regular salt and give a quick mix. Cook for 2–3 minutes. Add in the spice powders on low flame. Sauté and add the prepared masala (2 tbsps). Finally, pour in the jaggery syrup.
Bring to a boil and cook for 7–8 minutes until the syrup is thick yet flowing consistency.
Switch off the flame and leave to cool in the pan for 8 hours or overnight.
After 8 hours, you will notice the juices are nicely absorbed and is thickly coated.
Transfer to clean dry glass bottles, preferably. Enjoy with biryanis or parathas.

NOTES

* You must use only steel or non-stick pan for making the pickle, as iron or aluminium utensils may react with the tangy flavours of amla.

* The prepared masala is about 3 tbsps, add only 2 tbsps of the mix.