Amla (Gooseberry) Pickle | Amla Ka Achaar | Nellikai Urugai

Amla / Gooseberry Pickle - This is a quick and easy Andhra style spicy amla pickle that can be made in just under 15-20 minutes.  This is usually made in winters when amla are available in plenty.  There are so many variations to the way this pickle is made.  I am sharing the easiest one. This Amla Pickle tastes way way better than the store-bought ones which have so many preservatives.  I normally make small batches so that the pickle tastes and smells fresh.

The shelf life of this amla pickle is about a month if stored in the refrigerator.  Amla Achar tastes very good with rice, dal, parathas, dosa, upma etc.

Ingredients:

• Amla/Nellikai - 500 gm (approx about 25 pieces)
• Oil - 3 tbl spn
• Salt - As needed

To grind together:

• Methi - 1 tsp
• Mustard Seeds - 1-1/2 tbl spn
• Red Chilli Powder - 2.5 tsp
• Turmeric - 1/2 tsp

To Temper:

• Mustard seeds - 1/2 tsp
• Hing - 1/4 tsp
• Oil - 2.5 tbl spn

For Step-by-Step Detailed Instructions, Please Check Amla Pickle Recipe Video:

How To Prepare Nellikai Urugai:

• Heat a kadai and dry fry methi seeds until they turn light brown and remove onto a plate. DO NOT burn them.
• In the same kadai, add mustard seeds and fry them until they start to splutter and remove them onto a plate.
• Grind the fried methi and mustard seeds along with chilli powder and turmeric to a fine powder.
• Heat 3 tbl spn of oil in the kadai and add the amla and fry them until they turn brown evenly on all sides.  Remove and keep aside.
• Heat about 2.5 tbl spn oil and add mustard seeds.  Once they start to splutter, add hing and then the fried amla.  Let them cook for 2 minutes.
• Then add salt and the ground methi-mustard-chilli powder,  mix well and let it cook for about 2-3 mins and switch off.
• Remove and store in a glass jar for about a week until the amla softens up a bit and then start using it.
• It stays good for a month in the refrigerator.  Mix it well once in a week.