Gooseberry pickle / Nellikai Oorugai

Gooseberry pickle / Nellikai Oorugai, also known as Amla pickle, is a tangy and flavourful condiment that brings a burst of taste to any meal. Packed with the nutritional goodness of gooseberries, this traditional Indian pickle is rich in vitamin C and antioxidants, making it not only delicious but also highly beneficial for your health. The spicy and sour notes make it the perfect accompaniment for rice, rotis, or even curd rice. With the right blend of spices and oil, gooseberry pickle can be stored for months, preserving the seasonal goodness of this superfood.

Why Choose Gooseberry pickle / Nellikai Oorugai ?

Gooseberries are known for their numerous health benefits, including boosting immunity, improving digestion, and promoting glowing skin. Turning them into a pickle is a great way to enjoy these benefits year-round, while adding a zesty, bold flavour to your meals.

How to Make Gooseberry Pickle at Home

Making gooseberry pickle is simple and requires only a few ingredients. Start by boiling or steaming fresh gooseberries to soften them, then sauté with mustard seeds, fenugreek, red chili powder, and a pinch of asafoetida for added flavour. The key to a good pickle is the right balance of salt, oil, and spices, ensuring that the gooseberries absorb all the delicious flavours.

Storage and Shelf Life

Once prepared, store the gooseberry pickle in an airtight container. With proper storage in a cool, dry place, this pickle can last for several months, allowing you to enjoy the tangy delight long after gooseberry season is over.

Health Benefits of Gooseberry Pickle

• Rich in Vitamin C: Boosts immunity and promotes healthy skin.
• Good for Digestion: Gooseberries improve digestive health, making this pickle a flavourful way to aid digestion.
• Packed with Antioxidants: Helps in detoxification and reducing inflammation in the body.

Serving Suggestions

Gooseberry pickle pairs well with rice dishes, curd rice, parathas, or even as a tangy dip alongside snacks. A spoonful of this spicy and tangy pickle can elevate the flavours of your everyday meals.

Check my Nellikai Arachukalakki recipe, a popular one from Kerala.

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Gooseberry - Amla Pickle / Nellikai Oorugai

Niranjana Sankaranarayanan

Nellikai oorugai or gooseberry pickle is a South Indian style made with gooseberry wedges after removing the seeds. The wedges are spluttered in  mustard and then tossed in fenugreek powder, asafoetida, chilli powder. This one is different from nellikai thokku where the gooseberry is grated or ground. Here it is so simple and can be made in a jiffy. This is a traditional pickle from South India. As we all know, gooseberry is rich in Vitamin C & E. It helps in improving immunity and fight against cancer and ageing process.

Check my Nellikai Arachukalakki recipe, a popular one from Kerala

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Pickle

Cuisine Indian

Servings 2 small bowl

Equipment

• Pressure cooker

Ingredients

  

• 15 Nos Gooseberry
• To cook Water
• 2 tbsp Crystal salt
• 1/2 tsp Turmeric powder
• 6 tsp Gingelley oil
• 1 tsp Mustard
• 1/2 tsp Fenugreek powder
• 1/4 tsp Asafoetida
• 5 to 6 tsp Red chilli powder

Instructions

 

To preserve Gooseberry & make the pickle later

• Wash the gooseberries well and pat dry.
• In a vessel take enough water.
• Add salt and turmeric powder into it. Allow it to boil.
• At this point of time add the gooseberries into it.Boil for a minute and turn off the stove.
• Once cooled store it in an air tight container.
• We can take the gooseberry and use it whenever required to make pickles and other gravies.

To make Pickle instantly

• Pressure cook the gooseberry for a whistle or two.
• They should not become mushy but at the same time we should be able to remove seeds with our hand.
• The pieces should remain intact.

Common steps

• Now in a kadai, add gingelley oil, splutter mustard seeds.
• Add fenugreek powder, asafoetida and saute well.
• Once they splutter, add gooseberries and saute well.
• Since we have added salt while boiling, there is no need to add any extra salt into the pickle.
• Finally add the red chilli powder and mix well.
• The amla pickle is ready.
• Once cooled, transfer it to an air-tight container and refrigerate.

Video

Notes

• When you buy gooseberry in large quantitites, boil it in salt plus turmeric water and store it in an air tight container. This helps in preserving the gooseberry for about an year.
• And with time the gooseberries will become soft and there is no need to pressure cook it when it is soft.
• If you want to make pickle instantly, pressure cook it for a whistle or two and then proceed with making pickle.
• When making pickle in large quantities, add more gingelley oil.

Keyword Amla, Gooseberry, Nellikai oorugai, Pickle, Pickle recipes

INSTRUCTIONS

To preserve and make pickle later

• Wash the gooseberries well and pat dry.
• In a vessel take enough water. Add salt and turmeric powder into it.
• Allow it to boil.
• At this point of time add the gooseberries into it.
• Boil for a minute and turn off the stove. Once cooled store it in an air tight container.
• We can take the gooseberry and use it whenever required to make pickles and other gravies.

To make pickle instantly

• Pressure cook the gooseberry for a whistle or two.
• They should not become mushy but at the same time we should be able to remove seeds with our hand.
• The pieces should remain intact.

Common Steps

• In a kadai, add gingelley oil, splutter mustard seeds. Add fenugreek powder, asafoetida and saute well.
• Once they splutter, add gooseberries and saute well.
• Sice we have added salt while boiling, there is no need to add any extra salt into the pickle.
• Finally add the red chilli powder and mix well.
• The amla pickle is ready.
• Once cooled, transfer it to an air-tight container and refrigerate.

Note

• When you buy gooseberry in large quantitites, boil it in salt plus turmeric water and store it in an air tight container. This helps in preserving the gooseberry for about an year.
• And with time the gooseberries will become soft and there is no need to pressure cook it when it is soft.
• If you want to make pickle instantly, pressure cook it for a whistle or two and then proceed with making pickle.
• When making pickle in large quantities, add more gingelley oil.

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