Instant Amla Pickle Recipe with step by step photos | How to do Amla Pickle | Nellikayi uppinkayi recipe | Nellikai Pickle
Amla Pickle recipe with video and step by step photos is a South Indian style instant pickle that’s spicy, tangy, and loaded with flavor. Super easy to make , lip smacking to taste and hardly takes 15-20 for the pickle to get ready . You can relish this pickle immediately once ready or wait 1-2 days for the flavors to seep on . This pickle goes very well with any Indian meals.
Here are some more Pickle Recipes, that you can make at home – Instant grapes Pickle , Amla Thokku ,
Instant Mango Pickle , Avakaya Pickle and Instant Garlic PIckle.
Amla Pickle Video Recipe :
About This Recipe
We all know how healthy Amla being rich in Vitamin C , Vitamin E and a great immunity booster. Amla is very good for hair too. There are many ways one can include Amla in our diet and this thokku is one of them .
I wouldn’t say amla Pickle is also super healthy .. but it definitely has some percentage of health benefits infused from Amla.
There are two varieties of nellikai and you can use any of them to make this tasty thokku . The big ones , bettada nellikai is a little tart with a tinge of bitterness as an afternote . Where as , the smaller version, kiru nellikai is very sour. You may have to use little jaggery to balance the sourness if using this variety. Whichever, i assure it would be too yumm !!!
My mom’s version of nellikai Pickle is entirely different which i will share sometime . For today let’s see this super easy and quick way of making nellikai Pickle . Steam cooking nellikai eases the process of deseeding .. and saves so much time !! Spend 20 mins once and enjoy your meal for next few months till the stock lasts .. !!
Ingredients :
- Amla – Pick fresh green Amla to make this pickle
- Apple Cider Vinegar – for the tartness in the pickle we are using apple cider Vinegar . it’s easily available in most shops. In case you don’t get , as an option can use lemon
- Oil – We will be using regular oil for tempering . Add to the pickle , only after tempering oil is nicely cooled
- Rock Salt – To make pickles , rock salt is preffered . And add little more salt while making pickle , which acts as a preservative .
- Spices – I have used black mustard seeds, methi , Jeera , Red Chilli Powder , Hing and turmeric powder in this recipe.
Instant Amla pickle with step by step Photos :
Clean , wash and drain amla on a cloth . Let the moisture dry out .
Pressure cook Amla for 2 whistles without adding water. Pressure cook without adding water means .. add water in the cooker , take amla in another vessel and keep inside cooker and pressure cook . Basically , the vessel in which you have placed amla , will not have water.
Cool, cooked amla. Once they are cool, you can just press the amla along the wedges ( lines ) and de seed it. It’s very easy to deseed it this way. Keep the pulp aside and discard the seeds.
Add de seeded Amla into a mixing bowl.
To a Pan, add tsp of Mustard , 1/2 tsp of fenugreek seeds and 1/2 tsp of Jeera. Dry roast on low flame for 1-2 mins till they are aromatic
Once cool , powder the roasted spices and keep aside .
Prepare a tempering : Heat oil . Add a tsp of Mustard . Let they splutter . Switch off and add hing . Let the tempering cool nicely before adding to pickle
Prepare salt water . In a vessel add 1 cup of water and add 1/4 cup salt .
Let the water boil nicely and reduce a bit , switch off and let the water cool nicely before adding it to pickle.
In a mixing bowl having de seeded Amla , add red chilli powder, haldi , pickle masala , cooled salt water and apple cider vinegar . Mix well . Add salt water as per your preference , based on how much liquid you want in pickle
That’s it our Instant Amla Pickle is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good easily for a month in fridge and if refrigerated remains good for months . Use a clean dry spoon always and store in air tight container. Stays fresh and good for a long time.
Enjoy with curd rice .
More Amla recipes on blog are : Amla thokku , amla rasam , amla tambli , amla rice
Amla pickle
Ingredients
- 250 gm Amla / Gooseberry / Nellikayi
- 2-4 tbsp Red Chilli Powder
- 1/2 tsp Turmeric powder / Haldi
- 1/2 cup Apple Cider Vinegar
- Salt to taste , Rock salt preferred
Pickle Masala
- 1 tsp Mustard
- 1/2 tsp Fenugreek seeds / Methi
- 1/2 tsp Cumin Seeds / Jeera
- 1 tsp Oil
For Tempering
- 2-4 tbsp Oil
- 1/2 tsp Mustard
- big pinch of Hing
Instructions
- Clean , wash and drain amla on a cloth . Let the moisture dry out .
- Pressure cook Amla for 2 whistles without adding water. Cool, cooked amla. Once they are cool, you can just press the amla along the wedges ( lines ) and de seed it. It's very easy to deseed it this way. Keep the pulp aside and discard the seeds.
- Add de seeded Amla into a mixing bowl.
- To a Pan, add Mustard , fenugreek seeds and Jeera. Dry roast on low flame for 1-2 mins till they are aromatic . Once cool , powder the roasted spices and keep aside .
- Prepare a tempering : Heat oil . Add a tsp of Mustard . Let they splutter . Switch off and add hing . Let the tempering cool nicely before adding to pickle
- Prepare salt water . In a vessel add a cup of water and add rock salt . Let the water boil nicely and reduce a bit , switch off and let the water cool nicely before adding it to pickle.
- In a mixing bowl having de seeded Amla , add red chilli powder, haldi , pickle masala , cooled salt water and apple cider vinegar . Mix well . Add salt water as per your preference , based on how much liquid you want in pickle
- That's it our Instant Amla Pickle is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good easily for a month in fridge and if refrigerated remains good for months .
- Enjoy with curd rice .
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