Amla (Nellikka) Jam | Indian Gooseberry- Mango Jam (Step by Step Pics)

Indian Gooseberries or popularly known as amla (nellikka) in India is a powerful package of nutrients supporting the immune system and lowers blood glucose levels. But I would not say that having amla jam would be beneficial to lower blood glucose as it contains added sugar. However, kids indulge in junk foods and prefer processed foods over healthy homely meals and for them, this jam may bring down a bit of caloric intake of sugar compared to the store brought jams. However, jam making is a tedious process and may be tiring for hands but I do make sometimes especially when fruits go low priced and are in season. Gooseberries were in season in November and December and kids take a back seat to have the nellikka(amla) raw and  just to ensure they get the benefits of amla, I made the jam. They did happily devour it too.The list of ingredients is short but the continuous work to biceps may be lengthy and overworking. I am not discouraging you to try but just a word of caution.

Gooseberry- Mango Jam

Kids who otherwise may not like amla (nellikka) may love smearing amla (nellikka) jam. I have been making this jam since  three years (during season) and have preserved for almost an year. The first year I made this jam, I made it with gooseberries alone and that's given in the pictures below(first pic below). Though the jam tasted good,it had a dominant tart flavor of amlas (nellikka) which was overpowering the kids tastebuds. For us the tart flavor was just ok and we just enjoyed like orange marmalade. In the following years after that, I added a fruit like apple or mango to reduce the tartness which worked really well. The ones now in pic is the ones I made with mango.You may try with gooseberries alone but with another added fruit the tartness of amla (nellikka) is considerably reduced. Enjoy making this at home !!

Gooseberry Jam

Preparation time ~ 20 minutes
Cooking time ~ 45 minutes
Serves ~ 2 jam bottles
Author ~ Julie
Ingredients
amla/ goose berry 550 gms
mango 350 gms
*sugar 500 gms -600 gms ( I used 500 gms)

Gooseberry - Mango Jam

Method

• Wash the nellikka(amla) and then steam cook the nellika(amla) for 3-4 minutes. 

•  Remove and de seed the amla,chop this small and blend in a blender without adding water(it will be a coarse mixture). Keep aside.

• Wash and chop mango in small pieces. Heat a thick bottomed pan and add the mango pieces along with add half of the sugar mentioned and cook till it’s half cooked(about 5 minutes).
• Add the coarse mix of amla to the half cooked mango mix. Add the remaining sugar  and give a quick stir.

• Continue to cook this mixture,the mix may turn watery once the sugar is dissolved. Keep stirring so that the mix doesn't stick to the bottom of the pan and get burnt. It may take around 40-45 minutes to get the jam consistency. Unlike other jams, this jam is thicker.
• Cool completely before storing in bottles. Can be stored for a year in refrigerator,stays good.

NOTES

* I went a little low on sugar but you can use more 600-650 gms if you wish to reduce the tartness completely.
* I haven't added any citric acid for preservation as amla itself is a citrus fruit.

RELATED POSTS
* Apple Jam
* Mango Jam
* Grape Jam
* Mixed Fruit jam
* Berry Jam
* Jackfruit(chakka) Jam

MORE GOOSEBERRY(Amla) RECIPES
* Nellikka(Amla) Achar
* Nellikka Chamanthi (Amla Chutney)
* Nellikka Upplitathu
* Amla Hair Oil
* Amla Candy (Nellikka Mittai)
* Amla Murabba

Gooseberry -Mango Jam

Amla Murabba | Maduramulla Nellikka | Gooseberry Sweet Preserve ~ Step by Step Pics

Though amla has so many nutritional health benefits but hardly anyone fondly consumes them raw at home. Have you tried sipping a glass of water after eating a nellikka (amla)? The water tastes so sweet that you forget all the tart taste of amla,that's the magic of amla. Kids eat one for the sake of the pull and push of mom and then its done. So I need to think ways to sneak this wonder fruit. I remember my mom making murabba when we were small kids(probably we also rejected to eat raw). She learnt the recipe from our neighbour aunty when we stayed in Delhi. My usual ways of using up amlas was limited to amla pickle(nellikka achar) or nellikka uppilitathu. The murabba part though known was conveniently forgotten as it requires pricking with forks and so looked tedious. However,I gained up the energy to finally give this a try last year and made a small batch of half kilo amlas. I bought the bottle to limelight only after a month of preserving and to my surprise it just got over in 2-3 days. By then the season of nellikka also had come to an end and had no scope of trying again. This year I made a larger batch as soon as I got hold of some big plump ones which were easy to prick and were nicely juicy.And these pictures are taken after 15 days of soaking in sugar syrup. As the nellikka soaks in this sugar syrup it is succulent and sweet, the more you can preserve the better it is. Do try these out in this amla season, am sure kids would love to have it !

PS: These pics are taken one month after making murabba, as the amla/nellikka is preserved longer the sugar syrup and amlas color turn deeper ( more of a caramelized ) .

Preparation time ~ 2 days
Cooking time ~ 15 minutes
Serves ~ 12 amlas 
Author ~ Julie

Ingredients
nellikka/amla / gooseberry 500 gms
sugar 500 -700 gms
*fitkari/alum powder 1/2tsp(optional)

Method

• Wash and *soak amla for 2 days in fresh water.Then remove from water and start pricking each amla with a fork as much as possible.Add this in another bowl with fresh water with fitkari/alum powder (if using). Leave again overnight.

•  Next day,boil a pan with water.When the water reaches boil,slide in the amla/gooseberries. Leave for two to three minutes.Drain from water and leave to cool.

•  Add in the sugar mentioned on top of the amlas/gooseberries.Mix well and keep aside for half an hour. The liquid from the amlas / goosebeeries start to ooze out.Boil only the sugar syrup in a pan till it reaches two string consistency.Switch off flame and add the gooseberries.Cover and leave for 2 days( There may be a possibility of water oozing out from the gooseberries and amlas shrink in size.In that case,remove the gooseberries from the syrup and boil the syrup again in a pan and thicken the syrup).

• Add the gooseberries,leave to cool. Transfer to air tight containers preferably glass containers and can be stored upto a year.

NOTES
* Soak amla /gooseberry in a glass or ceramic jar as there are chances of citrus fruits reacting to other utensils esp plastic and steel.
* I didn't get fitkari(alum) to buy here and moreover my mom made murabbas without using alum.So I was confident to do.If you can access fitkari,better to add to purify amla.
* I have adapted the recipe from here and has worked out good.

SIMILAR RECIPES
* Nellikka Achar
* Nellikka Chammanthi
* Nellikka Uppilitathu
* Nellikka Syrup
* Amla Candy (Nellikka Mittai)

Amla Candy | Nellikka Mittai | Gooseberry Candy (Step by Step Pics)

Amla(nellikka) has numerous health benefits. The popular ones include to raise haemoglobin levels, rich source of vitamin C, reduces blood sugar and increases dietary fiber, improves immunity. I happen to make amla chutney(nellikka chammanthi),  amla pickle(nellikka achar), pickled amla(nellikka uppilittathu).This candy was a unique one to me until I had these at my SIL's place. She had bought a pack of a popular brand and offered us. Kids loved the flavors but once I went through the contents of the pack where I found sodium benzoate preservative was used. The preservative was in very mere amount, it made me think that on a long run was these good for kids. The apprehension in me made me find a better alternative. Why don't I make these at home during season and preserve them?? After a long search on the web, I grabbed the recipe and tried it at home.

The candies came out perfect and kids loved it. I was happy to have introduced a non-preservative candy. Though it says to sun dry three days but if you wish to preserve a year, it's better to sun dry a little further so that there is no moisture left in them. If you can make big batches, then it's very good for kids. They will definitely love these cute crescent shaped candies. Don't worry about the sugar syrup, you can make good use of it by making amla sharbat that I will be posting soon, stay tuned !

Preparation time~ 5 minutes
Cooking time~ 5 minutes
Soaking time~ 3 days
Sun drying ~2-3 days
Serves ~ a small bowl
Ingredients
amla(nellikka) 600 gms
sugar 300 gms

Watch on YouTube -

Method

• Wash the amla(nellikka) under running water. Place the amla(nellikka) on the steamer plate with enough water in the steamer.Steam cook for exactly five minutes after steam comes out.(Don't over do else the amla(nellikka) pieces will be very soft and may not dry properly).

• Leave to cool and then remove each petal of amla(nellikka) and place in a plate.Discard the pit.

• Now transfer the amla(nellikka) petals in a glass bottle or dish. Add the sugar, mix well and leave covered on room temperature for three days.

• After three days you may find the amla(nellikka) fully soaked in the sugar syrup (amla leaves out water and sugar dissolves) or when the amla(nellikka) settles down in the dish then remove the amla(nellikka) petals in another plate. Don't discard the juice and reserve the juice for making amla (nellikka) syrup (recipe follows in another post). Drain the water completely before sun drying.
  

• Now sun dry the amla(nellikka) pieces by spreading on a plate for another 2-3 days till its not sticky any more and is dry, clings when together. Store in air tight containers just like that or proceed below.

• Add half a cup of powdered sugar to coat the amla(nellikka) pieces. Shed off the excess coating and store in air tight containers. You can omit this step if you don't wish to coat with added sugar.
• If you plan to make a chatpata(spicy) candy then add 1/4 tsp of black salt ,1/2 tsp black pepper, 1/2 tsp amchoor powder along with powdered sugar and mix.

NOTES
-You can even add the amla(nellikka) in boiling water and cook for 3 mins.Remove from water. But I feel steaming is apter than boiling to prevent overcooking.
- The chatpata version of adding spices is strictly optional, you can just coat with powdered sugar and use.

- You can use the leftover liquid to make amla sharbat. Preserve the sharbat in refrigerator.

Amla Sharbat | Nellikka Syrup

How was your Onam, friends?? We had a very good Onam at home with family. Kids made pookalam, wore new dresses,had some photo sessions. All loved the sadya and enjoyed the festive mood completely. Soon after Onam, we went on a short trip to Mysore,also exploring the northern side of Kerala. This is the first time when I went visiting Kannur, Kasargod, Mahe and Thalassery. Though being a keralite, I never had a chance to see these places before but we didn't get much time there. It was just a short glimpse of the railway stations from the train as the main destination was Mysore. Mysore tour was good,stay was excellent and my younger one thoroughly enjoyed the zoo. What do you like most about Mysore?? I love the Brindavan gardens for sure, the musical fountains. Kids had not seen Mysore before though we both had visited in our childhood. For kids,it was an ezciting experience. They totally enjoyed it.

Below is the pic of our this year's Onam sadya at home.Also, there was rasam, we made suji gothambu payasam and palada as payasam. I have made Everyone totally enjoyed the sadya and the homemade sadyas definitely tastes delicious with all the items,finally ends with payasam. Coming backj to today's post-Amla (nellikka) syrup. Amla has so many nutritional benefits to list down.This sharbat is made from left over sugar syrup left out after making amla candy which I will post soon. This sharbat has a unique flavor of amla (nellikka) and tastes awesome to refresh a long tiring day. What more do you need to feel fresh?? Do give this a try in this amla(nellika) season.

(our sadya at home- varutharacha sambar, chips(upperi), sharakara varetti, beetroot khichadi, inji puli, cabbage thoran, pacha moru, kalan, vadukapuli achar, vella naranga achar, mathanga erissery, aviyal, pappadam, kootu curry, manga curry)

Preparation time~ nil
Cooking time~10 minutes
Serves~ a small bottle 
Ingredients
sugar syrup(left over from amla candy)
roasted cumin powder 1/4 tsp(optional)

Method

The post of amla candy is here.

• Boil the reserved juice from amla candy in a pan for 10 minutes. Add the roasted cumin powder if you like the flavor or else just leave out. Cool and store in refrigerator.

• Add a tablespoon of this sharbat to a glass of water and drink.

 

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
Ingredients
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 -

Method

• 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

NOTES
* 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.
 

SIMILAR RECIPES
* Nellikka Chammanthi
* Nellikka Uppilitathu
* Nellikka Syrup
* Amla Candy (Nellikka Mittai)

* Nellikka Jam

* Amla Murabba