Amla Pickle Recipe | Gooseberry Pickle Recipe

Amla pickle is one of those simple side dish that makes any plain food taste better. Made with fresh gooseberries, it has a sharp tangy taste which mixes nicely with spices and oil. It is quite easy to prepare at home and doesn’t need too much work also.

Gooseberry is known for many health benefits, specially for boosting immunity and helping digestion. When made into pickle, it becomes tasty and also works as a good add on for rice or even with chapati. If you like homemade pickles, this one will be a good choice to try.

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About Amla Pickle

Amla pickle, also called nellikai oorugai in Tamil, is a traditional recipe made in many South Indian homes. It’s usually is made in smaller batches since it don’t stay fresh for very long, but still the taste is worth making again and again. The sourness of amla mixes well with oil and spices, giving a nice balance of flavors.

It is not the same like mango or lemon pickle, gooseberry has its own taste which is different. The wedges absorb the masala and oil, so every piece taste tangy, spicy and little salty too. Some like to add jaggery for mild sweetness, while some make it plain and strong. Both taste good in their own ways.

The texture is also nice, soft to bite but not overcooked or mushy. The spices coat each piece and give good flavor. You can try with curry leaves, change the spice powders or even add more oil if you want to keep for few extra days. This version I have shared is very simple and homely.

I usually make this during weekends when I feel like having something different along with lunch. It goes especially well with curd rice and makes the meal more satisfying for me.

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Amla Pickle Ingredients

• Amla / Gooseberry – Fresh gooseberries are what I have used, they give that sharp sour kick with a little bitterness which makes this pickle taste so different. If you don’t get amla, you can totally swap it with small raw mango pieces and it still works great.
• Turmeric powder – I have used turmeric because it adds that earthy flavor and helps cut down the raw smell from amla. It also acts like a natural preservative, you can skip but I personally like what it adds.
• Jaggery syrup – I have added a little jaggery syrup just to balance the sourness, it softens the sharp taste. If you don’t have syrup ready, melt a small piece of jaggery in water and use that.
• Gingelly oil – I used gingelly oil because it gives a strong aroma and that traditional pickle vibe. But honestly, you can use any regular cooking oil you already have and it still turns out good.
• Mustard seeds – I usually add mustard seeds for that nutty crunch when they crackle in oil. It also brings a nice aroma which I personally can’t skip in pickles.
• Spices (red chilli powder, hing) – I have kept it simple with red chilli powder and hing, they bring the spice and depth of flavor. You can even toss in a little sambar powder if that’s what you have handy.

How to make Amla Pickle Step by Step

1.Wash amla well. Take amla along with water, salt and turmeric powder. Let it cook.

2.You can see the wedges coming and if you prick with a knife, it should be soft. Drain water and separate the wedges. Discard the seeds.

3.Now all the wedges are separated. In a pan – heat oil add mustard seeds, let it crackle. Then add red chili powder and hing cook for a minute.

4.Then add cooked amla and toss it for 5 minutes in low flame. Finally add jaggery syrup if you are adding.

Store in a clean jar.

Expert Tips

• Cooking – I have just cooked the amla till only the wedges separate easily but still firm. If you overcook, it will be mushy and the pickle won’t taste good.
• Balance – I add an extra spoon of jaggery if the amla is too sour, especially when I make it for my kids they don’t like the sharp tang.
• Oil choice – I have used gingelly oil for that authentic touch, but when I didn’t have it once I made with sunflower oil and it was just as nice in a milder way.
• Spice level – You can totally adjust the chilli powder. I keep it medium spicy because that’s how we like it, but you can go bold or keep it light.
• Storing longer – I usually add a little more oil if I want to keep the pickle for a few days. The oil coats the amla well and keeps it fresh for 4-5 days easily.

Serving and Storage

Serve amla pickle with hot rice, curd rice, dal rice or even along with rotis. The sharp tangy taste gives a nice punch to simple meals. Leftover pickle I usually keep in a clean dry glass jar. If storing for more than 2 days, better to keep inside fridge. Before eating you can just leave it outside for few minutes or warm slightly. It tastes best when eaten within a week, as amla pickle has more flavor when fresh.

FAQS

1.Can I skip jaggery?

Yes, you can skip jaggery completely if you like the pickle more sour and sharp.

2.Can I add curry leaves?

Yes, curry leaves add a nice aroma. You can fry them along with mustard seeds.

3.Can I use frozen amla for this pickle?

You can use frozen amla, just thaw and cook the same way. The taste will be slightly different but still good.

4.How long can I keep this pickle outside?

It stays good for 1-2 days outside, but for longer storage keep in fridge.

5.Can I use mustard oil instead of gingelly oil?

Yes you can, it will give a very strong taste, so use little less compared to sesame oil.

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