Amla Pickle is one of the most delicious ways to enjoy this healthy fruit during the season. While eating it as such is the most healthy way to consume it, one tends to get bored and finds different ways to include it in our diet.
Andhra is known for its condiments and pickling is one of the most important parts of the cuisine. Amma makes pickles and podis depending on what's available. As I must have said, Athamma is most known for her podis and chutneys. Since she is now with SIL, we don't get to enjoy her chutneys as before.
So this time when we had excess amlas, Amma wanted to make this pickle. This was so good that we made it many times and it got over very quickly. We literally had it with all the meals.
Amla is called Nellikai in Tamil, Usirikaya in Telugu, and Gooseberry in English. I guess may mostly refer to this as Amla nowadays.
This is part of the BM#84, Week 1 on Dips, Chutneys, and Spreads. I hope you enjoyed this series.
Amla Pickle | How to make Usiri Uragaya
Ingredients Needed
100 gms Amla / Nellikai approx 10 nos
3 tsp Red Chilli Powder
1 tsp Fenugreek Powder / Methi Powder
Salt to taste
2 tsp Gingelly Oil / Sesame Oil
1 tsp Mustard
A Pinch Asafoetida / Hing
A Pinch Turmeric Powder
Handful Curry Leaves
Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
Mix the amlas along with salt, methi powder in a bowl.
Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
Pour this on the amlas and stir well.
Store this in an airtight container in the fridge.
When you want to use it, use a dry spoon.
This has a shelf life of about 2 weeks when refrigerated.
We haven't checked beyond this period in all the batches we made.
Amla Pickle | How to make Usiri Uragaya
Ingredients
- 100 gms Amla / Nellikai approx 10 nos
- 3 tsp Red Chilli Powder
- 1 tsp Fenugreek Powder / Methi Powder
- Salt to taste
- 2 tsp Gingelly Oil / Sesame Oil
- 1 tsp Mustard
- A Pinch Asafoetida / Hing
- A Pinch Turmeric Powder
- Handful Curry Leaves
Instructions
- Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
- The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
- Mix the amlas along with salt, methi powder in a bowl.
- Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
- Pour this on the amlas and stir well.
- Store this in an airtight container in the fridge.
- When you want to use, use a dry spoon.
Priya Suresh says
Slurp slurp, cant take my eyes from your irresistible amla pickle, mouthwatering her already.
Harini-Jaya R says
After a long time, my MIL sent us a huge pack of this avakaya. I need to get the recipe for it so I can document and also use it for one of my posts 🙂 Unfortunately for me, we don't get fresh amla. We only get frozen amlas. So I really can't try out many amla versions. But if I get a chance I shall definitely make this. Very tempting.
Rafeeda - The Big Sweet Tooth says
I am not a fan of pickle as such but looking at your pictures, I feel like coming to your home with some parathas to dip into it... looks really good...
themadscientistskitchen says
Drooling here Valli and cursing myself for forgrtting to pic them up in the market today.Will check near office tomorrow.
Priya Kumar says
muh mein pani aa gaya yar such mein... I love amla pickle. WIll post the recipe in jan.
Sandhiya says
I'm not a pickle person, but i'm sure that the pickle lovers would love this one, very tempting.
vaishalisabnani says
Pickles always make boring food interesting . The Amla Pickle sounds delicious and heat .
Mireille Roc (@ChefMireille) says
we dont get this fruit here - would like to try it
Nisha Ramesh says
I am not a big fan of lime or amla pickle. But this time I wanted to give it another try so I got loads of them. Am bookmarking to try your version Valli. 🙂 I love your plate - dosa, pickle and is that allam pachadi ??