Instant Amla Pickle / Nellikai Oorugai / Gooseberry Pickle

This amla pickle is very easy to make.My sil served this pickle along with lunch when we were in Chennai, I loved it so got the recipe immediately.I made it last week and loved to have it as such than with rice.This is one of the ways to include amla / gooseberry in diet.

Instant Amla Pickle Recipe

Preparation Time:8 hrs | Processing Time : 10 mins | Makes:4 popsicles
Recipe Category: Popsicles | Recipe Cuisine: Indian

Amla(Nellikai) - 7
Water -1 and 1/2 cups
Turmeric powder - a generous pinch
Jaggery Syrup - 1/2 tsp
Salt - to taste

To temper:

Gingelly Oil - 3 tsp
Mustard Seeds - 1/2 tsp
Red Chilli Powder - 1 tsp
Hing - 1/4 tsp

Method:

1. Wash amla well.Take amla along with 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.Drain water and separate the wedges.Discard the seeds.
   
3. Now all the wedges are separated.In a pan - heat oil add mustard seeds, let it crackle.Then add red chilli powder and hing cook for a minute.
   
4. Then add cooked amla and toss it for 5mins in low flame.Finally add jaggery syrup if you are adding.
   

Serve with rice!

My Notes:

• I used gingelly oil.You can use normal cooking oil also.
• Consume the same itself.May be you can extend the shelf life by adding more oil.
• You can add curry leaves while tempering.

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