Gooseberry/nellikai/awla pickle recipe

         I am not a big fan of pickles.But I do love to make instant ones with raw mangoes or gooseberries/amla or even some vegetables.I had once tasted with carrots at my friend’s place at Aurangabad. I had noted down the recipe and promptly kept with my other recipe books. I had got some gooseberries recently and was looking for a recipe when I remembered this carrot pickle recipe. I found it hidden in my recipe book. I followed the same for the gooseberries. It was quite good and went very well with chapatis , khichdi ,curd rice etc. The good thing is you can add very little oil, but of course , you cant store it more than a week. I will be trying with carrots soon.

      I also found a similar recipe at Jeyashri’s space too.

Other pickle recipes here-

* Nellikai thokku

*Onion thokku

*Orange pickle

Print Recipe
Gooseberry/nellikai/awla pickle recipe
Cuisine indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 5 to 6 nos gooseberries Nellikai//awla- .
  • 1 Green chillies - chopped fine
  • 1 Ginger - small pieces chopped fine
  • 1 tsp Mustard seeds
  • 1 tsp Methi / fenugreek seeds
  • 1 tbsp Sesame oil
  • 3 - 4 pinched Curry leaves - leafs to small bits
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 tsp chilly Red powder
Cuisine indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 5 to 6 nos gooseberries Nellikai//awla- .
  • 1 Green chillies - chopped fine
  • 1 Ginger - small pieces chopped fine
  • 1 tsp Mustard seeds
  • 1 tsp Methi / fenugreek seeds
  • 1 tbsp Sesame oil
  • 3 - 4 pinched Curry leaves - leafs to small bits
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 tsp chilly Red powder
Instructions
  1. Boil the berries in water for around 10 minutes. The skin peels off and cracks a bit. Drain the water. Peel off the remaining skin. Chop into small pieces and place in a big bowl. Add the ginger bits and green chillies.
  2. Grind the mustard seeds and fenugreek seeds into a coarse powder. Heat oil in a small kadai. Add the coarse mustard fenugreek powder.Then add the curry leaves. Next add salt, turmeric powder and red chilly powder. Heat for around 1-2 minutes.
  3. Add this oil mixture to the awla- ginger mixture. Mix everything until well combined.
Recipe Notes

 Store in refrigerator.It may stay good for around 4-7 days.

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16 thoughts on “Gooseberry/nellikai/awla pickle recipe”

  1. I love pickle and this looks amazing.. thanks for sharing. hope u like my recipes too.

  2. Hi Sowmya, We have an amla tree in our house. During fruiting season it is full of amlas. I was always on a lookout for the recipe of amla pickle. Your recipe looks great. Will try out this time. Thanks!

  3. This is quite different from the amla pickle I am used to. The addition of ginger to the pickle must have kicked the taste up a notch.

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