Come summer it used to be the time for pickling, for making sundried items like papad, and jams and powders etc. We are now losing touch with these things, we buy most things from outside. But it is fun to make pickles and jams at home. Such cooking processes are fun family activities. So here is one such recipe nellikayi uppinakayi or gooseberry pickle or amla achar.
Sounds lip smacking but also sounds overwhelming to make pickles at home. But trust me pickling is an art you can easily pick up and it can be easier than making some dishes. Nellikayi uppinakayi is one of the most sought after pickles at home. But I must confess I am a lime pickle lover.
As always a few precautions, make pickles in a clean environment and I suggest you to try a small quantity. There are a few steps to make nellikayi uppinakayi or gooseberry pickle but it should be easy enough with a little planning and time. Also use big Indian amla to make this pickle also called ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ(bettada nellikayi). Try a tasty nellikayi chutney.
Try more pickle recipes:
Green chilli pickle
Turmeric ginger pickle
Lime pickle etc.
- 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
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
Nellikayi Uppinakayi Stepwise:
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 1/2 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
