Nellikayi Uppinakayi | Amla Pickle | Pickle Recipes
Author: Vindhya Desai
Recipe type: Homemade
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 small bottle
- 5-6 nellikayi/gooseberry/amla
- 5-6 byadagi
- ½ Tsp methi seeds
- ½ Tsp jeera
- 4-5 black pepper
- ½ Tsp yellow mustard
- 2 Tsp crystal salt/kalluppu
- 2-3 Tbsp oil
- Wash and wipe nellikayi
- Add salt into water and drop in the nellikayi/gooseberry/amla
- Boil in water for 15-20 minutes, until just soft
- Allow it to cool completely
- Cut into segments along its lines into 6 pieces
- Remove seed and discard it, add the nellikayi segments in a clean glass bowl
- Next in a small pan, on low flame, dry roast dry red chillies, methi seeds, jeera, black pepper and yellow mustard
- Cover lightly for a few seconds and allow the mustard to pop
- Let the roasted ingredients cool
- Dry grind into a masala. Keep aside
- Add ½ Tsp crystal salt to the nellikayi segments
- The roasted ground masala can go in next
- Coat the nellikayi/gooseberry/amla very well
- In a pan, heat 2-3 tbsp oil, add remaining roasted and ground masala, add nellikayi pieces
- Saute for 2-3 minutes, oil leaves sides
- Cool, uppinakayi is ready, use as required
Ensure to use glass and wooden bowls and spoons, this will ensure the longevity of the pickle
Add more chillies if you prefer a spicier pickle
Do not skip the oil, it preserves the pickle well
Refrigerate the pickle when it has cooled completely if you live in a humid atmosphere
Recipe by Food Of Interest at https://foodofinterest.com/nellikayi-uppinakayi/
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