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    Home » Accompaniments » Amla Pickle | How to make Usiri Uragaya

    Amla Pickle | How to make Usiri Uragaya

    Published: Jan 5, 2018 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

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    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.

    Nellikai Thayir Pachadi, Usirikaya Podi, How to Preserve Amla in Honey.

    Amla Pickle
    Nellikai Pickle
    Gooseberry Pickle

    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.

    Usiri Uragaya
    Amla Pickle
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    Amla Pickle | How to make Usiri Uragaya

    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, one tends to get bored and finds different ways to include in our diet.
    Course Chutneys, Dips and Spreads
    Cuisine Andhra Pradesh
    By Cook Method Stovetop
    Occasion Everyday Meal
    By Diet Vegetarian
    Dish Type Condiments
    Author Srivalli

    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.

    Notes

    This has a shelf life of about 2 weeks when refrigerated. We haven't checked beyond this period in all the batches we made.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Priya Suresh says

      January 05, 2018 at 11:15 pm

      Slurp slurp, cant take my eyes from your irresistible amla pickle, mouthwatering her already.

      Reply
    2. Harini-Jaya R says

      January 07, 2018 at 9:38 am

      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.

      Reply
    3. Rafeeda - The Big Sweet Tooth says

      January 07, 2018 at 2:06 pm

      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...

      Reply
    4. themadscientistskitchen says

      January 07, 2018 at 9:03 pm

      Drooling here Valli and cursing myself for forgrtting to pic them up in the market today.Will check near office tomorrow.

      Reply
    5. Priya Kumar says

      January 08, 2018 at 10:25 pm

      muh mein pani aa gaya yar such mein... I love amla pickle. WIll post the recipe in jan.

      Reply
    6. Sandhiya says

      January 09, 2018 at 2:06 am

      I'm not a pickle person, but i'm sure that the pickle lovers would love this one, very tempting.

      Reply
    7. vaishalisabnani says

      January 09, 2018 at 5:38 am

      Pickles always make boring food interesting . The Amla Pickle sounds delicious and heat .

      Reply
    8. Mireille Roc (@ChefMireille) says

      January 16, 2018 at 10:19 am

      we dont get this fruit here - would like to try it

      Reply
    9. Nisha Ramesh says

      January 24, 2018 at 7:57 pm

      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 ??

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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