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18 December, 2015

BETTADA NELLIKAYI/INDIAN GOOSEBERRY/AMLA PICKLE

Posted in : PICKLE on by : Divya Suresh Tags:

There are two varieties of Gooseberries in India. Both are packed with vitamin C and lot more health benefits. The bigger variety of gooseberry is highly used in Ayurvedic medicinal preparations. We can prepare many types of dishes also using gooseberries, but pickle is the famous and familiar one. We…. all of us at home usually prefer homemade pickles. Till now I know three methods of making Amla/gooseberry pickle and this method is one among them. The other two methods in my blog are…. amla/bettada nellikayi pickle/tokku , dry version of the same which I shall post soon. This is a age old method of making Amla pickle which my Grandmother/Mother used to prepare. So naturally I learnt it from them. The specialty in this pickle is the usage of Edible Lime ( slaked lime/ chuna/ sunna used in India in Paan) which enhances the taste and colour of the pickle.

 

Ingredients :

  • Amla/Gooseberry (medium sized) – 25 nos., or 3 cups sliced
  • Water – 1 to 1&1/2 cup
  • Edible Lime – 1/8 tsp
  • Mustard seeds – 1&1/2 tbsp
  • Red chilli powder – 2&1/2 tbsp
  • Fenugreek seeds – 1/2 tbsp
  • Turmeric powder – 1 tsp
  • Asafoetida/Hing – 1/4 tsp
  • Salt – 2&1/2 to 3 tbsp (I normally use 3 tbsp)

 

For tempering :

  • Oil – 2 tbsp
  • Mustard seeds – 1/4 to 1/2 tsp
  • Hing – 1/8 tsp

 

        PROCEDURE:

  • Wash & wipe the gooseberries really well, slice into pieces and remove the seed
  • Mean while add in edible lime, Turmeric powder and salt to the water, boil it really well and cool it completely
  • Dry roast fenugreek seeds and remove the pan from the fire and add in mustard seeds to the same hot pan
  • Now in a mixie jar gather together Mustard seeds, fenugreek seeds, hing & red chilli powder and grind it to a fine powder

  • Prepare tempering using the ingredients listed under the heading ‘for tempering’
  • Now add in cut gooseberries/Amla, ground spice powder & prepared tempering into the boiled and cooled water
  • Mix everything really well with a dry spatula
  • Store in a air tight container
  • Stir once or twice in a day with a dry spatula for two or three days, then it will be ready to consume

 

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