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Nellikayi Uppinakayi | Amla Pickle | Pickle Recipes

Nellikayi Uppinakayi

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.


Nellikayi Uppinakayi | Amla Pickle | Pickle Recipes
 
Prep time
Cook time
Total time
 
Lip smacking nellikayi uppinakayi or gooseberry pickle, a refreshing pickle
Author:
Recipe type: Homemade
Cuisine: Indian
Serves: 1 small bottle
Ingredients
  • 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
Method
  1. Wash and wipe nellikayi
  2. Add salt into water and drop in the nellikayi/gooseberry/amla
  3. Boil in water for 15-20 minutes, until just soft
  4. Allow it to cool completely
  5. Cut into segments along its lines into 6 pieces
  6. Remove seed and discard it, add the nellikayi segments in a clean glass bowl
  7. Next in a small pan, on low flame, dry roast dry red chillies, methi seeds, jeera, black pepper and yellow mustard
  8. Cover lightly for a few seconds and allow the mustard to pop
  9. Let the roasted ingredients cool
  10. Dry grind into a masala. Keep aside
  11. Add ½ Tsp crystal salt to the nellikayi segments
  12. The roasted ground masala can go in next
  13. Coat the nellikayi/gooseberry/amla very well
  14. In a pan, heat 2-3 tbsp oil, add remaining roasted and ground masala, add nellikayi pieces
  15. Saute for 2-3 minutes, oil leaves sides
  16. Cool, uppinakayi is ready, use as required
Notes
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
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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

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