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Nellikai Oorga (Gooseberry Pickle)

>> January 03, 2011

Nellikai is nothing but Indian Gooseberry, In Hindi it is Amla. In Kannada & Tamil called Nelllikai. This fruit is sour and good for health and often used in Ayurvedic Medicines. In South India made they make tasty pickles using this. My mother makes Pickles, Raita, and Dry Powder using Gooseberries. There are 2 methods , One is traditional , tedious process which she makes normally. The other is a comparitively easy one. I will post both the recipes below.


 photo nalikaiorga_zpsad96f5ee.jpg



Ingredients for Method 1

  • Tamarind (green pods, hasi hunsehanu) - 250 grms
  • Ginger ( hasi shunti) , chopped - 2 cups
  • Byadgi (red chillies, kempu mensinakai) - 100 grms
  • Sea salt to taste
  • Nellikai (Gooseberry) , chopped - 1 kg


Method 1 :
  • Tamarind (green pods) - Washed, All the seeds taken out and mashed using stone grinder. Again mashed till the tamarind juice come out and take out the juice
  • Next chop the nellikai / goosebury and mix with tamarind juice and chopped ginger ( hasi shunti). Add sea salt to taste and mix well
  • Fry byadgi chillies and make a nice powder.
  • Mix the powder with the tamarind juice blend for few seconds. Add this to the chopped Nellikai / Gooseberries & mix well. Close the lid (airtight) and keep it aside for 1 or 2 days.
  • Stir occassionaly once every day.
  • Now the tasty pickle is ready to eat. Transfer the required amount to a small pickle jar and refrigerate.
Ingredients for Method 2
  • Byadgi (kempu mensinakai, Red chillies) - 100 grms
  • Mustard seeds - 1/2 tsp
  • Nellikai (gooseberry) - 1 kg
  • Sea salt to taste


Method 2 :
  • Chop the nellikai / goosebury. Add sea salt to taste and mix well
  • Fry chillies and mustard seeds and make a nice powder
  • Add the powder to the chopped Nellikai / Gooseberries & mix well
  • Keep it aside @ room temperature for one or two days
  • Now the pickle is ready to eat. Transfer a small amount to a pickle jar and refrigerate






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