Amla pickle recipe | Gozberry pickle recipe

Amla pickle is one of the simple side dishes that improve the taste of any plain food. Made with fresh Gozberry, it has a sharp taste that mixes well with spices and oil. Preparing at home is quite easy and much work is not required.

Gooseberry is known for many health benefits, especially to increase immunity and help digestion. When made in pickle, it becomes tasty and also serves as a good ad for rice or with chapati. If you like homemade pickle, it will be a good option to try.

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About Amla Pickle

Amla pickle, also known as Nelikai Orugai in Tamil, has a traditional recipe in many South Indian homes. It is usually made in small batches because it is not fresh for a very long time, but still the taste is worth making it again and again. Amla sour oil and spices are well mixed with a good balance of taste.

It is not like mango or lemon pickle, Gozberry has its own taste which is different. Vegies absorb spices and oil, so every piece tastes delicious, spicy and slightly salty. Some prefer to add jaggery to light sweetness, while some make it plain and strong. Both taste well with their ways.

The texture is also good, not a soft but overcome or emotional to bite. Spices coat each piece and give good taste. You can try with curry leaves, change spices powder or even add more oil if you want to keep for a few extra days. This version shared by me is very simple and domestic.

I usually make it during the weekend when I think something different with lunch. This curd goes especially well with rice and makes food more satisfactory for me.

Similar recipes

Amla pickle material

• Amla / Gozberry – Fresh Gozberry is what I have used, they give that sharp sour kick with a little bitterness that makes the taste of this pickle so different. If you do not get amla, you can swap it completely with small raw mango pieces and it still does a great job.
• Turmeric powder – I have used turmeric because it combines the taste of that soil and helps in cutting the raw odor with amla. It also acts like a natural preservative, you can leave but I personally like what it adds.
• Gurgari Syrup – I have added a little jaggery syrup to balance the sourness, it softens the sharp taste. If you do not have the syrup ready, melt a small piece of jaggery in water and use it.
• Gingeli oil – I used gingeli oil because it gives a strong aroma and traditional pickle vibe. But honestly, you can use any regular cooking oil already existing and it is still good.
• Mustard seeds – I usually add mustard seeds to that walnut crunch when they crack in oil. It also brings a good aroma that I cannot personally leave in pickle.
• Spices (red chili powder, hing) – I have kept it simple with red chili powder and hing, they bring spices and depth of taste. You can also toss a little sambar powder if you have work.

How to step by step pickle step by step

1. Ambala well. Take amla water, salt and turmeric powder. Let it cook.

2. You can see the wedges coming and if you prick with a knife, it should be soft. Separate the water drain and the wedges. Leave the seeds.

3. Now all vegs are separated. In a pan – add summer oil mustard seeds, let it crack it. Then add red chili powder and hing cook for a minute.

4. Then add cooked Amla and toss it in low flame for 5 minutes. Finally add jaggery syrup if you are adding.

Store in a clean jar.

Expert tips

• cooking – I have just cooked amla, until the wedges are easily separated, but still firm. If you overcomers, it will be emotional and pickle will not taste well.
• balance – I add an additional spoon of jaggery. If Amla is very sour, especially when I make it for my children, they do not like sharp touch.
• Oil choice – I have used gingelly oil for that authentic touch, but when I once made it with sunflower oil and it was equally good in a miller manner.
• Masala level – You can adjust chili powder completely. I keep it medium spicy because we like it, but you can go bold or keep it light.
• Prolong – I usually add a little more oil if I want to have pickles for a few days. The oil coats the gooseberry well and keeps it easily fresh for 4-5 days.

Service and storage

Serve gooseberry pickle with warm rice, curd rice, dal rice or even rotis. The sharp taste gives a good punch for simple food. I usually keep the remaining pickle in a clean dried glass jar. If storing for more than 2 days, it is better to keep inside the fridge. Before eating you can leave it out for a few minutes or heat it slightly. It tastes the best when eaten within a week, as Amla is more taste when fresh in pickle.

General question

1. Can I leave jaggery?

Yes, you can leave jaggery completely if you like the pickle more sour and faster.

2. Can I add curry leaves?

Yes, curry leaves add a good aroma. You can fry them with mustard seeds.

3. Can I use frozen amla for this pickle?

You can use frozen amla, simply melt and cook in the same way. The taste will be slightly different but still good.

4. How can I keep this pickle outside?

It remains good for 1-2 days, but remains in the fridge for prolonged storage.

5. Can I use mustard oil instead of gingelly oil?

Yes, you can, it will give very strong taste, so use a little less than sesame oil.

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