Amla pickle often known as nilava usirikaya pachadi, nellikai oorugai or gooseberry pickle. Andhra amla pickle is a spicy but tangy pickle from Andhra area. This Usirikaya pachadi is made with amla, tamarind, spices, oil and garlic. Pickles differ from house to house, every household has a novel approach of constructing pickle. My mother’s gooseberry pickle and nellikai thokku is barely totally different from this recipe. Making a scrumptious amla pickle that may last more wants few course of, I’ve lined all my suggestions and tips for making a scrumptious pickle on this weblog put up. Discover ways to make amla pickle or gooseberry pickle with step-by-step photos and video.

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Andhra Amla Pickle | Usirikaya Pachadi

Have you ever tried usirikaya pachadi with some scorching rice it’s so good. Mixing amla pickle together with the masala in rice with a drizzle of the pickle oil or ghee is heaven. On this weblog put up I’ve shared genuine recipe for making Andhra nilava usirikaya pachadi. Attempt to let me know.

About Amla Pickle (Usirikaya Pachadi)

Amla often known as gooseberry is a seasonal fruit that are wealthy in vitamin c and has excessive quantity of anti-oxidants. So once you see them in season, be sure to purchase them in bulk and use as a lot as attainable. Gooseberries can be found through the begin of the 12 months, so we be certain to purchase them in bulk and make Amla juice, Gooseberry rice and plenty of extra. 

Principally we make amla pickle since it’s recognized for its well being advantages. Amla pickle is made with contemporary gooseberries, spices, tamarind, garlic and oil. As each pickle making course of, it’s time consuming and few steps ought to be adopted. Since pickles are often preserved for a really very long time you will need to observe all these pointers to stop them from spoiling.

For making pickle, select the freshest most interesting high quality components. The pots and pans which you employ ought to be dry and sterilized. Glass, ceramic and metal pots are most well-liked. This pickle style wonderful with scorching steamed rice, sesame oil or ghee drizzled on high. You possibly can get pleasure from with plain dal (pappu), rasam rice or curd rice. 

Comparable Pickle Recipes

Maa Inji Oorugai

Narthagai Pachadi

Andhra Avakkaaya

Garlic pickle

Watch Amla Pickle Video

Amla Pickle Components

ingredients for Andhra Amla Pickle | Usirikaya PachadiPin

Gooseberries – use contemporary agency gooseberries. Use medium to giant dimension gooseberries for tasty amla pickle. I exploit the massive number of gooseberry that’s accessible which is much less bitter. Be sure you wash the amla and dry them utterly with a fabric. 

Tamarind – The opposite essential ingredient for making pickle is tamarind. It’s a must to extract pulp from the tamarind which provides to the style to the pickle. 

Garlic – Some individuals don’t add garlic within the pickle. However I like so as to add entire garlic with the tempering oil and fry them until golden and blend into the pickle. 

Pickle Masala (Achari Spice) – I observe a quite simple amla pickle recipe wherein I exploit fenugreek seeds and mustard seeds which I roast until toasted. That is powdered to flavour the amla pickle. 

Pink Chilli Powder – use vibrant purple chilli powder which provides to the color of the pickle. You possibly can add half kashmiri chilli powder and half common chilli powder. I used Everest tikhalal chilli powder.

Tempering Spices – spices like mustard, fenugreek seeds, dry purple chillies, curry leaves, asafoetida, turmeric is added to the oil for tempering which imparts a lot flavour into the pickle.

Sesame oil – use Indian sesame oil for making pickle. It’s the finest oil for this recipe. When you can not discover it, you should use sunflower oil or refined oil.

Salt – I used high-quality flowing salt on this recipe. In case you are utilizing sea salt crystals it’s important to powder them in a blender earlier than including. 

Is gooseberry and amla similar?

gooseberry | amla | nellikaiPin

Amla often known as gooseberry is a seasonal fruit that are wealthy in vitamin c and has excessive quantity of anti-oxidants. So once you see them in season, be sure to purchase them in bulk and use as a lot as attainable. Gooseberries can be found through the begin of the 12 months, so we be certain to purchase them in bulk and make Amla juice, Gooseberry rice and plenty of extra. 

Gooseberry is the english identify for amla. It’s used to make relish, pickles and utilized in dessert in western a part of the world.

Few Recipes with Amla or Gooseberry

Gooseberry Juice

Pickled Gooseberry

Nellikai Thokku

Uppu Nellikai

Neer Nellikai

Andhra Amla Pickle | Usirikaya Pachadi served in bowlPin

First Time Pickle Making Ideas & Methods

Gooseberry

 Use contemporary and kind gooseberry for making amla pickle. When shopping for amla from the shop, be sure to choose the nice one with none bruises. Wash gooseberry 2 to three occasions in water and use clear kitchen towel to wipe it dry. When you’re making bulk amount, you’ll be able to solar dry the gooseberry for few hours.

I like to select medium to giant dimension of gooseberry for making pickle as a result of it’s much less bitter.

When frying the gooseberry, deep fry within the oil on medium excessive warmth until it will get golden brown. Gooseberry will probably be cooked in 4 to five minutes time. 

As soon as the gooseberry is fried, I wish to press it gently utilizing a potato masher or a spoon. So the berry open up barely which may take in the pickle masala rather a lot higher.

Chilli powder and salt amount

Use the suitable kind of chilli powder and salt for making pickles. When you can not deal with the warmth, you may use Kashmiri chilli powder which offers the color with out the warmth. 

I like to make use of high-quality salt as an alternative of rock salt as a result of I can modify the amount accordingly. Though salt preserves the pickle, I don’t like to make use of an excessive amount of salt as a result of it makes the pickle so salty.

Tamarind

Andhra amla pickle has tamarind as the primary ingredient. The bitter style is achieved by contemporary tamarind pulp. Extract as a lot tamarind pulp as attainable and cook dinner them in a pan for no less than 10 minutes until extra water evaporates which makes the pickle last more with out spoiling.

Pickle masala or Achar masala 

Are use freshly roasted fenugreek seeds and mustard seed powder within the pickle. Some individuals add dry purple chilies that are roasted within the pickle masala. 

Andhra Amla Pickle | Usirikaya Pachadi stored in glass jarPin

Which oil to make use of for pickle

In my expertise, I desire to make use of Indian selection sesame oil often known as Nalla Ennai. Sesame oil add a lot flavour to the pickle which can’t be achieved by any oil. However for those who can not discover sesame oil, you may use refined oil as an alternative. Be beneficiant with the oil which helps in preserving the pickle. 

Which vessel to make use of for pickle making

It’s best to make use of stainless-steel, ceramic, glass bowls when making pickle. Make sure that the bowls is dry and sterilized.

Preserving Amla pickle for a 12 months

When you’re planning to make an even bigger amount of Amla pickle and protect it for a very long time (say one 12 months). It’s important to observe few steps.

Use good quantity of sesame oil for making the pickle. At all times be sure that a layer of oil floats on high of the pickle when saved in a glass jar.

When you find yourself making tamarind pulp, be sure to cook dinner down the tamarind pulp until all of the moisture evaporates which protect the pickle for a very long time.

You possibly can add vinegar or lemon juice into the pickle to retailer longer. 

Andhra Amla Pickle | Usirikaya Pachadi served in bowlPin

Methods to Make Amla Pickle (Stepwise Photos)

Clear & Dry Gooseberry

1)Decide agency medium to giant gooseberry. Wash and dry gooseberry utilizing a clear towel. The amla ought to be dry with none moisture.

Medium giant gooseberries will probably be much less bitter and has extra meaty texture when pickled.

dry amla with clothPin

Make Tamarind Pulp

2)Take seedless tamarind fruit in a bowl. If there may be seeds and fibres in your tamarind, be sure to take away them. However you’ll be able to simply discover seedless tamarind as of late.

Soak tamarind in 2 cups of scorching water for quarter-hour. By this time the tamarind fruit will probably be gentle.

soak tamarind in hot water for Andhra Amla Pickle | Usirikaya PachadiPin

3)As soon as the tamarind fruit is gentle. Take them in a blender with the water and grind them right into a easy puree.

grind tamarind to puree for Andhra Amla Pickle | Usirikaya PachadiPin

4)Now move the pureed tamarind by a big holed sieve and extract the pulp. You should use a spoon to push as a lot tamarind as attainable so you’re left with solely the fibres.

strain tamarind pulp for Andhra Amla Pickle | Usirikaya PachadiPin

5)As soon as the tamarind pulp is extracted. Take it in a cooking pot and cook dinner them for 10 minutes stirring consistently. The surplus moisture from the tamarind ought to evaporate and dry up. It is going to get thick in consistency.

As soon as it reaches that time, take it in a clear dry ceramic or glass mixing bowl. Enable them to chill utterly.

cook tamarind in pan for Andhra Amla Pickle | Usirikaya PachadiPin

Make Fenugreek Mustard powder

6)Take fenugreek and mustard in a dry pan and roast them until toasted and will get darkish in color. Be sure you roast them on medium warmth.

As soon as the spices are toasted, permit them to chill utterly.

roast fenugreek and mustardPin

7)As soon as the spices are toasted, take them in a blender and powder high-quality. Put aside.

take mustard and fenugreek in a blender to make fine powderPin

Make Pickle Masala

8)Take the cooled tamarind pulp, purple chilli powder in a clear dry bowl. I used my ceramic bowl for this.

And the chilli powder, you should use Kashmiri chilli powder or any gentle selection for those who can not deal with the warmth.

take tamarind, chilli powder in bowlPin

9) Add in salt, fenugreek mustard powder into the bowl. In case you are utilizing rock salt, you’ll be able to powder them in a blender until high-quality earlier than including into the bowl.

add in salt and roasted masala for Andhra Amla Pickle | Usirikaya PachadiPin

9)Combine the masala very well. That is your pickle masala.

pickle masala for Andhra Amla Pickle | Usirikaya PachadiPin

Frying Gooseberry

10)Warmth sesame oil in a kadai. Add within the dry gooseberry within the oil and fry them on medium excessive warmth. In case you are making in bulk. you are able to do this in batches.

fry gooseberry in gingelly oil Pin

11)Fry the gooseberry for two minutes. Cowl the kadai with a lid and cook dinner for five extra minutes.

cover gooseberry and cook for Andhra Amla Pickle | Usirikaya PachadiPin

12)The gooseberry ought to be golden in color. by this time the amla will probably be cooked.

fry gooseberry till goldenPin

13)Take away the fried gooseberry to a plate and allow them to cool a bit.

fried gooseberry taken in a platePin

14)I used a small potato masher to mash the fried gooseberry barely so it opens up. This fashion the pickle masala can penetrate into the gooseberry.

mash gooseberry slighly for making Andhra Amla Pickle | Usirikaya PachadiPin

15)Do not mash it utterly. Make sure that it’s nonetheless intact entire. However optionally you’ll be able to separate the petals and use.

mashed gooseberry for Andhra Amla Pickle | Usirikaya PachadiPin

Make Tempering

16)Now in the identical oil wherein you fried gooseberry. Add in entire garlic cloves. Be sure you peel the skins off.

heat oil and add garlic Pin

17)Fry the garlic until golden brown. As soon as the garlic is fried, add in mustard, fenugreek, dry purple chillies within the oil and cook dinner on low warmth.

fry till golden. add in tempering spicesPin

18)Add in curry leaves and fry until curry leaves will get crispy.

add curry leaves and fry till crispyPin

19)Take it off the warmth and permit it to chill for five minutes. Add in asafoetida, turmeric powder and blend effectively.

add turmeric and asafoetidaPin

20)Tempering is prepared. Enable the tempering to chill utterly earlier than including into the pickle.

tempering oil for Andhra Amla Pickle | Usirikaya PachadiPin

Mixing Amla Pickle

21)Add within the fried amla into the pickle masala.

add fried gooseberryPin

22)Add within the cooled tempering oil.

add seasoning oil in Andhra Amla Pickle | Usirikaya PachadiPin

23)Combine the gooseberry, oil with the pickle masala. It’s best to make use of your fingers to combine.

mix wellPin

24)Amla pickle is prepared. Now permit them to relaxation for someday lined.

Andhra Amla Pickle | Usirikaya Pachadi in bowlPin

25)Subsequent day you will notice a layer of oil on high. Retailer the amla pickle in a clear dry glass jar.

let it marinate for 1 dayPin

26)Take pleasure in amla pickle with scorching rice.

store Andhra Amla Pickle | Usirikaya Pachadi in a jarPin

Professional Ideas

  • Use medium to giant dimension gooseberry. Make sure that amla is cooked until golden.
  • Use seedless tamarind, for those who use tamarind with seeds be sure to take away the seeds and fibre. 
  • Chilli powder might be adjusted to your style. Use kashmiri chilli powder for gentle style.
  • In case you are utilizing sea salt, powder them high-quality and use.
  • Gingelly oil or Indian sesame oil is most well-liked.

Often requested questions

Is Amla pickle good for well being?

Amla, often known as gooseberry is wealthy in vitamin C and is full of antioxidants. It’s believed that Amla will get much more vitamin because it sits longer. So Amla pickle is wholesome to devour.

What components is utilized in making usirikaya pachadi or Amla pickle?

Usirikaya pachadi is made utilizing goose berries, tamarind, spices, sesame oil, garlic and salt. Some desire to make use of lemon juice or vinegar of their pickle. Goose berry pickle has roasted fenugreek and mustard seed powder for flavour.

What’s the shelf lifetime of Amla pickle?

Amla pickle when made the suitable approach and saved the suitable approach last as long as a 12 months. At all times use clear dry glass jars to retailer the pickle and use dry spoons when dealing with the pickle.

How do you protect Amla for a very long time?

Amla or gooseberry is wealthy in vitamin C and full of antioxidants. Consuming Amla each day is superb for well being. You can also make Amla Murabba or protect Amla in honey to retailer longer.

Extra Pickle Recipes to Discover

📖 Recipe Card

Andhra Amla Pickle Recipe | Usirikaya Pachadi Recipe

Amla pickle often known as nilava usirikaya pachadi, nellikai oorugai or gooseberry pickle. Andhra amla pickle is a spicy but tangy pickle from Andhra area. This Usirikaya pachadi is made with amla, tamarind, spices, oil and garlic. Pickles differ from house to house, every household has a novel approach of constructing pickle. My mother’s gooseberry pickle and nellikai thokku is barely totally different from this recipe. Making a scrumptious amla pickle that may last more wants few course of, I’ve lined all my suggestions and tips for making a scrumptious pickle on this weblog put up. Discover ways to make amla pickle or gooseberry pickle with step-by-step photos and video.

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Price

Prep Time: 15 minutes

Prepare dinner Time: 30 minutes

Whole Time: 45 minutes

Servings: 30 servings

Energy: 287kcal

Tools

  • Cooking pot

  • Glass Bottle

  • Blender

Directions

  • Wash and dry gooseberry with a clear towel and put aside.

  • Make tamarind pulp. Soak tamarind in 2 cups scorching water for quarter-hour. Take the combination in a blender and puree until easy. Go the bottom tamarind puree by a sieve and extract the tamarind pulp. Now take the tamarind pulp in a pan and cook dinner that for 10 minutes stirring consistently to evaporate the water content material. As soon as the combo will get thick, take it in a clear glass bowl. Put aside and Enable this combination to chill utterly.

  • Make the Fenugreek mustard powder. Take fenugreek seeds and mustard seeds in a dry pan and roast until toasted. Take this combination in a blender and powder to a high-quality texture. Put aside.

  • In a big kadai, warmth sesame oil.Add within the gooseberry one after the other fastidiously. Gently combine this utilizing a spoon. Cowl this with a lid and cook dinner until gooseberry is cooked and will get golden brown. As soon as the amla is golden brown, take away them to a plate. Use a spoon or potato masher to barely press over the gooseberry to crack them open so the pickle masala can enter the amla. Put aside to chill.

  • In the identical gooseberry fried oil. Add in garlic cloves and fry until golden brown. As soon as the garlic is fried, add in mustard, fenugreek seeds, dry purple chillies, curry leaves, asafoetida and blend effectively. Take it off the warmth and permit it to chill for five minutes. Now add in turmeric powder and blend effectively. It’s a must to permit the oil to chill utterly.

  • Now in a mixing bowl, take cooled tamarind pulp, chilli powder, salt, powdered fenugreek mustard combination and blend effectively. Pour the cooled tempered oil and fried gooseberry into the masala. Toss effectively to coat.

  • Switch to a clear sterilised glass jar, put aside for two days and revel in after 2 days.

Notes

  • Use medium to giant dimension gooseberry. Make sure that amla is cooked until golden.
  • Use seedless tamarind, for those who use tamarind with seeds be sure to take away the seeds and fibre. 
  • Chilli powder might be adjusted to your style. Use kashmiri chilli powder for gentle style.
  • In case you are utilizing sea salt, powder them high-quality and use.
  • Gingelly oil or Indian sesame oil is most well-liked.

Vitamin

Serving: 1servings | Energy: 287kcal | Carbohydrates: 5g | Protein: 2g | Fats: 30g | Saturated Fats: 4g | Polyunsaturated Fats: 12g | Monounsaturated Fats: 12g | Sodium: 3587mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1786IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

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