Wednesday, July 9, 2014

Nellika/Amla/Gooseberry pickle

Amla/Indian gooseberries are rich in Vit C and very good for you now how many of you us  would jump at something just because its good for us.Not me!I hate these amla/nellika it tastes so bitter even though the trick behind eating it is to sip some water after you bite into them, i just can't eat it.And so I try to transform it!

amla nellika gooseberry pickle 1
I was anemic during my pregnancy and then mom told me amlas are good for iron too!And that time she told me how to make juice out of it.It was a success but I kept getting coughs once i had amla juice I'm sure it was the pregnancy thing because I'm not allergic to anything as such.Have to try it out soon again I really loved the taste.Check it out here Amla juice recipe. I haven't added much salt or vinegar to this recipe because its not something you can store for too long.I just made a small batch and stored it in the refrigerator all the while because you have to cook it before adding the spices.


amla nellika gooseberry pickle 2

Preparation time less than 30 mins.

You need
Amla/gooseberries 10 nos
Sesame seed oil 2 tablespoons
Salt to taste
Chilli powder 1 tsp

to roast and grind

Mustard seeds 1 tsp
Asofetida/hing/perumgayam 1/4 tsp
Fenugreek/vendhayam seeds 1 tsp
Curry leaves 4-5

  • Wash the gooseberries, in a pressure cooker (or open pan) cook it in a cup of water, for less than 10 mins so the segments will start leaving the seed in the middle.
  • Turn off the heat, drain the water, remove the seeds from the gooseberries you can cut the amla segments or leave it as it is.Add salt to taste and leave it aside.
  • In a pan, dry roast the above spices and cool it.Once cooled in a blender powder them finely.
  • Heat the sesame oil in a pan, add the powdered spices once the oil is hot and add the salted gooseberry pieces to this and mix well.
  • Store in airtight container and refrigerate.

amla nellika gooseberry pickle 3

Delicious instant amla pickle is ready to go!

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