Indian gooseberries, known as Amla in hindi and Nellikkai in Tamil, are treasured in Ayurveda for their incredible health benefits. But beyond the herbal tonics and juices, there’s one delicious way to enjoy them all year round — as a spicy, tangy, and slightly sour pickle!
Gooseberry pickle not only tickles the taste buds but also provides a natural boost to immunity and digestion. It’s a staple in many Indian households, especially in the winter months when fresh gooseberries are abundant.
Health Benefits of Amla:
- Boosts immunity
- Rich source of Vitamin C
- Aids digestion
- Good for hair and skin health
Ingredients
- 500 g gooseberries
- 4 tbsp gingelly oil
- 1 tsp mustard seeds
- 1/2 tsp asafoetida (hing)
- 1 tsp turmeric powder
- 2 tsp red chilli powder (adjust to taste)
- 1 tbsp fennel seeds (saunf)
- 1 tbsp fenugreek seeds (methi)
- Salt to taste
Method
- Steam or boil the gooseberries for 3–4 minutes until slightly soft. Let them cool and separate into segments by gently pressing. Or you can leave as it is.
- Dry roast the fennel and fenugreek seeds until aromatic. Cool and coarsely grind.
- Heat gingelly oil until it reaches smoking point. Cool slightly. Add mustard seeds and let them crackle. Add asafoetida.
- Add turmeric, chilli powder, ground spices, and salt. Stir well.
- Add the gooseberry segments and mix gently until all pieces are well coated.
- Let the pickle cool completely. Store in a clean, dry glass jar.
- Leave it in the sun for 3–4 days, shaking the jar once daily for even marination.
- You can serve with curd rice or parathas, alongside dal and roti and as a side with upma or pongal. This pickle adds a zing to even the simplest meals.
Tips
- Always use a dry spoon to avoid spoilage.
- If you prefer a longer shelf life, refrigerate or top with more gingelly oil.
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