Amla pickle also known as nilava usirikaya pachadi, nellikai oorugai or gooseberry pickle. Andhra amla pickle is a spicy yet tangy pickle from Andhra region. This Usirikaya pachadi is made with amla, tamarind, spices, oil and garlic. Pickles vary from home to home, each family has a unique way of making pickle. My mom’s gooseberry pickle and nellikai thokku is slightly different from this recipe. Making a delicious amla pickle that can last longer needs few process, I have covered all my tips and tricks for making a delicious pickle in this blog post. Learn how to make amla pickle or gooseberry pickle with step by step pictures and video.
Andhra Amla Pickle | Usirikaya Pachadi
Have you tried usirikaya pachadi with some hot rice it is so good. Mixing amla pickle along with the masala in rice with a drizzle of the pickle oil or ghee is heaven. In this blog post I have shared authentic recipe for making Andhra nilava usirikaya pachadi. Try and let me know.
About Amla Pickle (Usirikaya Pachadi)
Amla also known as gooseberry is a seasonal fruit which are rich in vitamin c and has high amount of anti-oxidants. So when you see them in season, make sure you buy them in bulk and use as much as possible. Gooseberries are available during the start of the year, so we make sure to buy them in bulk and make Amla juice, Gooseberry rice and many more.
Mostly we make amla pickle since it is known for its health benefits. Amla pickle is made with fresh gooseberries, spices, tamarind, garlic and oil. As every pickle making process, it is time consuming and few steps should be followed. Since pickles are usually preserved for a very long time it is important to follow all these guidelines to prevent them from spoiling.
For making pickle, choose the freshest finest quality ingredients. The pots and pans which you use should be dry and sterilized. Glass, ceramic and steel pots are preferred. This pickle taste amazing with hot steamed rice, sesame oil or ghee drizzled on top. You can enjoy with plain dal (pappu), rasam rice or curd rice.
Similar Pickle Recipes
Watch Amla Pickle Video
Amla Pickle Ingredients
Gooseberries – use fresh firm gooseberries. Use medium to large size gooseberries for tasty amla pickle. I use the large variety of gooseberry that is available which is less bitter. Make sure you wash the amla and dry them completely with a cloth.
Tamarind – The other main ingredient for making pickle is tamarind. You have to extract pulp from the tamarind which adds to the taste to the pickle.
Garlic – Some people don’t add garlic in the pickle. But I like to add whole garlic with the tempering oil and fry them till golden and mix into the pickle.
Pickle Masala (Achari Spice) – I follow a very simple amla pickle recipe in which I use fenugreek seeds and mustard seeds which I roast till toasted. This is powdered to flavour the amla pickle.
Red Chilli Powder – use vibrant red chilli powder which adds to the colour of the pickle. You can add half kashmiri chilli powder and half regular chilli powder. I used Everest tikhalal chilli powder.
Tempering Spices – spices like mustard, fenugreek seeds, dry red chillies, curry leaves, asafoetida, turmeric is added to the oil for tempering which imparts so much flavour into the pickle.
Sesame oil – use Indian sesame oil for making pickle. It is the best oil for this recipe. If you cannot find it, you can use sunflower oil or refined oil.
Salt – I used fine flowing salt in this recipe. If you are using sea salt crystals you have to powder them in a blender before adding.
Is gooseberry and amla same?
Amla also known as gooseberry is a seasonal fruit which are rich in vitamin c and has high amount of anti-oxidants. So when you see them in season, make sure you buy them in bulk and use as much as possible. Gooseberries are available during the start of the year, so we make sure to buy them in bulk and make Amla juice, Gooseberry rice and many more.
Gooseberry is the english name for amla. It is used to make relish, pickles and used in dessert in western part of the world.
Few Recipes with Amla or Gooseberry
First Time Pickle Making Tips & Tricks
Gooseberry
Use fresh and form gooseberry for making amla pickle. When buying amla from the store, make sure you pick the good one without any bruises. Wash gooseberry 2 to 3 times in water and use clean kitchen towel to wipe it dry. If you’re making bulk quantity, you can sun dry the gooseberry for few hours.
I like to pick medium to large size of gooseberry for making pickle because it is less bitter.
When frying the gooseberry, deep fry in the oil on medium high heat till it gets golden brown. Gooseberry will be cooked in 4 to 5 minutes time.
Once the gooseberry is fried, I like to press it gently using a potato masher or a spoon. So the berry open up slightly which can absorb the pickle masala a lot better.
Chilli powder and salt quantity
Use the right type of chilli powder and salt for making pickles. If you cannot handle the heat, you could use Kashmiri chilli powder which provides the colour without the heat.
I like to use fine salt instead of rock salt because I can adjust the quantity accordingly. Even though salt preserves the pickle, I don’t like to use too much salt because it makes the pickle so salty.
Tamarind
Andhra amla pickle has tamarind as the main ingredient. The sour taste is achieved by fresh tamarind pulp. Extract as much tamarind pulp as possible and cook them in a pan for at least 10 minutes till excess water evaporates which makes the pickle last longer without spoiling.
Pickle masala or Achar masala
Are use freshly roasted fenugreek seeds and mustard seed powder in the pickle. Some people add dry red chilies which are roasted in the pickle masala.
Which oil to use for pickle
In my experience, I prefer to use Indian variety sesame oil also known as Nalla Ennai. Sesame oil add so much flavour to the pickle which cannot be achieved by any oil. But if you cannot find sesame oil, you could use refined oil instead. Be generous with the oil which helps in preserving the pickle.
Which vessel to use for pickle making
It is best to use stainless steel, ceramic, glass bowls when making pickle. Make sure the bowls is dry and sterilized.
Preserving Amla pickle for a year
If you’re planning to make a bigger quantity of Amla pickle and preserve it for a long time (say one year). It is essential to follow few steps.
Use good amount of sesame oil for making the pickle. Always ensure that a layer of oil floats on top of the pickle when stored in a glass jar.
When you are making tamarind pulp, make sure you cook down the tamarind pulp till all the moisture evaporates which preserve the pickle for a long time.
You can add vinegar or lemon juice into the pickle to store longer.
How to Make Amla Pickle (Stepwise Pictures)
Clean & Dry Gooseberry
1)Pick firm medium to large gooseberry. Wash and dry gooseberry using a clean towel. The amla should be dry without any moisture.
Medium large gooseberries will be less bitter and has more meaty texture when pickled.
Make Tamarind Pulp
2)Take seedless tamarind fruit in a bowl. If there is seeds and fibres in your tamarind, make sure you remove them. But you can easily find seedless tamarind these days.
Soak tamarind in 2 cups of hot water for 15 minutes. By this time the tamarind fruit will be soft.
3)Once the tamarind fruit is soft. Take them in a blender with the water and grind them into a smooth puree.
4)Now pass the pureed tamarind through a large holed sieve and extract the pulp. You can use a spoon to push as much tamarind as possible so you are left with only the fibres.
5)Once the tamarind pulp is extracted. Take it in a cooking pot and cook them for 10 minutes stirring constantly. The excess moisture from the tamarind should evaporate and dry up. It will get thick in consistency.
Once it reaches that point, take it in a clean dry ceramic or glass mixing bowl. Allow them to cool completely.
Make Fenugreek Mustard powder
6)Take fenugreek and mustard in a dry pan and roast them till toasted and gets dark in colour. Make sure you roast them on medium heat.
Once the spices are toasted, allow them to cool completely.
7)Once the spices are toasted, take them in a blender and powder fine. Set aside.
Make Pickle Masala
8)Take the cooled tamarind pulp, red chilli powder in a clean dry bowl. I used my ceramic bowl for this.
And the chilli powder, you can use Kashmiri chilli powder or any mild variety if you cannot handle the heat.
9) Add in salt, fenugreek mustard powder into the bowl. If you are using rock salt, you can powder them in a blender till fine before adding into the bowl.
9)Mix the masala really well. This is your pickle masala.
Frying Gooseberry
10)Heat sesame oil in a kadai. Add in the dry gooseberry in the oil and fry them on medium high heat. If you are making in bulk. you can do this in batches.
11)Fry the gooseberry for 2 minutes. Cover the kadai with a lid and cook for 5 more minutes.
12)The gooseberry should be golden in colour. by this time the amla will be cooked.
13)Remove the fried gooseberry to a plate and let them cool a bit.
14)I used a small potato masher to mash the fried gooseberry slightly so it opens up. This way the pickle masala can penetrate into the gooseberry.
15)Don’t mash it completely. Make sure it is still intact whole. But optionally you can separate the petals and use.
Make Tempering
16)Now in the same oil in which you fried gooseberry. Add in whole garlic cloves. Make sure you peel the skins off.
17)Fry the garlic till golden brown. Once the garlic is fried, add in mustard, fenugreek, dry red chillies in the oil and cook on low heat.
18)Add in curry leaves and fry till curry leaves gets crispy.
19)Take it off the heat and allow it to cool for 5 minutes. Add in asafoetida, turmeric powder and mix well.
20)Tempering is ready. Allow the tempering to cool completely before adding into the pickle.
Mixing Amla Pickle
21)Add in the fried amla into the pickle masala.
22)Add in the cooled tempering oil.
23)Mix the gooseberry, oil with the pickle masala. It is best to use your hands to mix.
24)Amla pickle is ready. Now allow them to rest for one day covered.
25)Next day you will see a layer of oil on top. Store the amla pickle in a clean dry glass jar.
26)Enjoy amla pickle with hot rice.
Expert Tips
- Use medium to large size gooseberry. Make sure amla is cooked till golden.
- Use seedless tamarind, if you use tamarind with seeds make sure you remove the seeds and fibre.
- Chilli powder can be adjusted to your taste. Use kashmiri chilli powder for mild taste.
- If you are using sea salt, powder them fine and use.
- Gingelly oil or Indian sesame oil is preferred.
Frequently asked questions
Is Amla pickle good for health?
Amla, also known as gooseberry is rich in vitamin C and is filled with antioxidants. It is believed that Amla gets even more nutrition as it sits longer. So Amla pickle is healthy to consume.
What ingredients is used in making usirikaya pachadi or Amla pickle?
Usirikaya pachadi is made using goose berries, tamarind, spices, sesame oil, garlic and salt. Some prefer to use lemon juice or vinegar in their pickle. Goose berry pickle has roasted fenugreek and mustard seed powder for flavour.
What is the shelf life of Amla pickle?
Amla pickle when made the right way and stored the right way last up to a year. Always use clean dry glass jars to store the pickle and use dry spoons when handling the pickle.
How do you preserve Amla for a long time?
Amla or gooseberry is rich in vitamin C and filled with antioxidants. Consuming Amla daily is very good for health. You can make Amla Murabba or preserve Amla in honey to store longer.
More Pickle Recipes to Explore
📖 Recipe Card
Andhra Amla Pickle Recipe | Usirikaya Pachadi Recipe
Servings: 30 servings
Calories: 287kcal
Equipment
Cooking pot
Glass Bottle
Blender
Instructions
Wash and dry gooseberry with a clean towel and set aside.
Make tamarind pulp. Soak tamarind in 2 cups hot water for 15 minutes. Take the mixture in a blender and puree till smooth. Pass the ground tamarind puree through a sieve and extract the tamarind pulp. Now take the tamarind pulp in a pan and cook that for 10 minutes stirring constantly to evaporate the water content. Once the mix gets thick, take it in a clean glass bowl. Set aside and Allow this mixture to cool completely.
Make the Fenugreek mustard powder. Take fenugreek seeds and mustard seeds in a dry pan and roast till toasted. Take this mixture in a blender and powder to a fine texture. Set aside.
In a large kadai, heat sesame oil.Add in the gooseberry one by one carefully. Gently mix this using a spoon. Cover this with a lid and cook till gooseberry is cooked and gets golden brown. Once the amla is golden brown, remove them to a plate. Use a spoon or potato masher to slightly press over the gooseberry to crack them open so the pickle masala can enter the amla. Set aside to cool.
In the same gooseberry fried oil. Add in garlic cloves and fry till golden brown. Once the garlic is fried, add in mustard, fenugreek seeds, dry red chillies, curry leaves, asafoetida and mix well. Take it off the heat and allow it to cool for 5 minutes. Now add in turmeric powder and mix well. You have to allow the oil to cool completely.
Now in a mixing bowl, take cooled tamarind pulp, chilli powder, salt, powdered fenugreek mustard mixture and mix well. Pour the cooled tempered oil and fried gooseberry into the masala. Toss well to coat.
Transfer to a clean sterilised glass jar, set aside for 2 days and enjoy after 2 days.
Notes
- Use medium to large size gooseberry. Make sure amla is cooked till golden.
- Use seedless tamarind, if you use tamarind with seeds make sure you remove the seeds and fibre.
- Chilli powder can be adjusted to your taste. Use kashmiri chilli powder for mild taste.
- If you are using sea salt, powder them fine and use.
- Gingelly oil or Indian sesame oil is preferred.
Nutrition
Serving: 1servings | Calories: 287kcal | Carbohydrates: 5g | Protein: 2g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 3587mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1786IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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