Nellikai Oorugai is a South Indian Style Instant Amla Pickle recipe made with Indian Gooseberry or Amla and basic spices. It tastes best with a bowl of CURD RICE during summers.
This pickle happens to be one of my husband's favorite and I make it whenever its in season. In India, Amla is in season during winters and early summers, which makes it the best time to pickle and stock a batch.
You might want to try some other recipes using Amla or Indian Gooseberry - Nellikai Sadam or Amla Rice which is tangy and spicy, similar to Lemon Rice AND Nellikai Pachadi or Amla Raita, another summer favorite.
This being an instant pickle can be made in small batches (just like I have shared here) and enjoyed while the season lasts.
This pickle gets done in under 30 minutes as its a fairly simple process. Since this is an instant pickle recipe, it stays fresh on your counter for a day. I would suggest refrigerating the pickle after it has cooled down and transferred to a bottle.
Ingredients for Instant Amla Pickle
Please check the complete list of ingredients in the recipe card below.
- Amla / Nellikai / Indian Gooseberry - I have used 10 nos. for this recipe. It is a small batch that lasts us for a week. Please refer Steps 1 to 4 given in the step by step process below.
- Sesame Oil - For South Indians, Sesame Oil is an absolute must for making pickles. It adds a lovely aroma. If you cannot find it, please substitute it with vegetable oil.
- Red Chilli Powder - Indian Pickles are spicy and bright red in colour. It is what attracts your taste buds, making it the perfect accompaniment in a thali. I use 2 varieties of red chilli - one for spice and the other for colour. Please adjust the quantity as per your preference.
- Roasted Methi Seeds (Vendhayam) Powder - For Flavor and Aroma. Always use a mortar and pestle to powder the roasted seeds and preferably, use a fresh batch every time you make pickles.
How to Make South Indian Gooseberry Pickle - Step by Step Instructions
Step 1 - Wash and steam the nellikai or amla for atleast 10 minutes.
Step 2 - Steaming causes the amla to cook and soften. It will change colour to pale yellow open up slightly. Switch off the flame and allow to cool slightly.
Step 3 - The seed can be easily removed and discarded.
Step 4 - Amla pieces are ready for making pickle. You can cut them further into small pieces, if you like but I have kept it as it is.
Tip - When Amla is in season, I follow steps 1 to 4 and freeze the sliced Amla for use throughout the year. Amla is a good source of Vitamin C and this can be used in rice varieties, raita or consumed as it is with some salt or sugar.
Step 5 - Heat a pan, add oil. Once the oil heats, add mustard seeds and allow it to crackle, add hing or asafoetida.
Step 6 - Add the amla pieces and saute for a couple of minutes. Then add turmeric powder and red chilli powder along with salt to taste. Mix well.
Step 7 - The amla has absorbed the oil and the spices. It takes roughly 7 to 10 minutes on low heat from (step 6 to 7) as the amla is pre-cooked.
Step 8 - Switch off flame, add the roasted methi powder, mix well and allow the pickle to cool down before transferring to a glass bottle.
Recipe Notes and Tips
- Even though this is an instant pickle, allow it to absorb flavors and use it after an hour. The roasted and powdered methi seeds would lend its aroma and absorb the oil.
- Always cool your pickles completely before transferring them to a clean, dry, glass container or jar with a tight lid.
- This pickle stays fresh on the kitchen counter for 24 hours but would advise transferring it to the refrigerator for a shelf life of atleast a week.
Frequently Asked Questions
Use it as an accompaniment with Indian or South Indian Dishes like Sambar Rice, Rasam Rice etc. It tastes best with a bowl of curd rice especially during summer season.
Amla Pickle has a short shelf life and should be used as soon as possible. Add sufficient oil for this pickle recipe to ensure its shelf life. Store the pickle in a glass jar with a tight lid and use a dry spoon to scoop out the pickle, as and when required.
7 to 10 days is the ideal shelf life of this pickle under refrigeration.
Some Instant Pickle Varieties on the blog
- Mango Thokku or Manga Thokku
- Puli Inji
- Ginger Thokku
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Instant Amla Pickle | Nellikai Oorugai
Ingredients
- 10 nos Amla or Indian Gooseberry
- ¼ cup Sesame oil
- ½ tsp Mustard Seeds
- ½ tsp Kashmiri Red Chilli Powder
- 1 ½ tsp Red Chilli Powder (use a spicy variety)
- ½ tsp Turmeric Powder or Haldi Powder (Manjal Podi)
- ¼ tsp Hing or Asafoetida
- ¼ tsp Roasted Methi Seeds Powder
- Salt to taste
Instructions
- Wash and steam the nellikai or amla for atleast 10 minutes.
- Once they have steamed, switch off the heat, allow it to cool. Deseed and keep aside.
- Heat a pan, add oil. Once the oil heats, add mustard seeds and allow it to crackle, add hing or asafoetida.
- Add the amla pieces and saute for a couple of minutes. Then add turmeric powder and red chilli powder along with salt to taste. Mix well.
- Since Amla is pre-cooked, it would take 7 to 10 minutes for the pickle to be ready.
- Switch off flame, add the roasted methi powder, mix well. Once cool, transfer to a clean, dry glass jar.
Notes
- I use 2 varieties of red chilli powder - one for spice and the other for colour. Please adjust the quantity as per your preference.
- Even though this is an instant pickle, allow it to absorb flavors and use it after an hour. The roasted and powdered methi seeds would lend its aroma and absorb the oil.
- Always cool your pickles completely before transferring them to a clean, dry, glass container or jar with a tight lid.
- This pickle stays fresh on the kitchen counter for 24 hours but would advise transferring it to the refrigerator for a shelf life of atleast a week.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan