Spicy Amla Pickle :
Indian Gooseberry / Amla pickle is a tangy & spicy pickle, which is rich in Vitamin C. In Tamil we call it as Nellikkai.
Last week, I saw quite a few fresh Amlas in market & couldn’t resist to buy it. I prepared pickle with them following an easy recipe from Nisa Homey’s - Cooking is Easy blog. The pickle tasted awesome with a combo of both hot & spicy taste.
The kashmiri chilly pwd used in this recipe gives a fiery red color & mild spicy taste.
Amla has amazing health benefits [Source Wiki]
- It is very rich in Vit. C & is considered to have more vitamin content than apple ( 1 Amla = 2 Apples )
- Improves eyesight, strengthen the lungs & very good for heart.
- As it contains tannins, it retains most of the vitamin content, even in dried form.
- Provides remedies for many diseases, so widely used in ayurvedic medicines.
- Improves muscle tone & acts as an anti-oxidant.
- It enhances food absorption, good for skin & promotes healthier hair.
So, lets benefit including Amla, as part of our daily diet & enjoy..!
This healthy pickle makes a nice combo with curd rice on a hot day..!
Lets see the simple yet tasty preparation of Amla pickle..:)
- Gooseberry/Nellikka/Amla - ½ kg
- Gingely oil - 3 to 4 tbsp
- Mustard seeds - ½ tsp
- Fenugreek seeds - ½ tsp
- Whole dry red chilly - 3 to 4
- Kashmiri red chilly pwd - 3 to 4 tsp (increase or decrease as per your spicy choice)
- Turmeric pwd - ¼ tsp
- Asafetida/ Hing - a pinch
- Vinegar - ¼ cup
- Sugar - ½ tsp
- Salt to taste
- Wash the Amla nicely & dry completely.
- Put it in a steamer & steam cook for 10 mins.
- When you open the lid of the steamer, you can see that the nellikai has slit open on its own & the flesh has cooked soft and fall away from the seed.
- Allow it to come to room temperature.
- Simply de-seed and split it into 4 or 6 with a knife.
- Heat gingely oil in a kadai / wok.
- Put in mustard seeds and allow it to crack.
- Simmer the fire, add fenugreek seeds, dry broken red chilly.
- Sauté for few seconds.
- Add red chilly pwd, turmeric pwd, asafetida pwd and salt.
- Sauté the spices in the oil till the raw smell diminishes.
- Do take care not to burn the chilly pwd, so put the flame on low.
- Add sugar..this is to balance the spices.
- Add the Amla / Nellikkai & mix well.
- Turn off flame .
- Let it cool completely.
- Then add the vinegar & mix well.
- Store it in a dry airtight container and use after 3 days.
- It makes a lipsmacking combo with curd rice.