Nellikkai Pickle-Amla-Gooseberry Pickle Recipe

Nellikkai Pickle/ amla Pickle

Nellikkai Pickle/ amla Pickle, should not be considered as a pickle. Amla pickle is another way of consuming them, which loaded with tonnes of medicinal values.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 people
Calories 45kcal
Author Sujatha Muralidhar


  • 500 grams Gooseberries / Nellikkai/amla
  • 3 tbsp Pickle Powder or as required
  • 1/2 tsp Salt   or as required
  • 5 tbsp Sesame seed oil
  • 1 tsp Black Mustard Seeds
  • 1 tsp Asafoetida


  • I was left with only frozen gooseberries this time. I felt that its unique bitterness is lesser here. But other than this, I satisfied with the texture and the taste. Remove gooseberries from the pack and allow them in the room temperature for about 2-3 hours for thawing. A big NO NO to thaw them in a microwave.
  • Once they came to the room temperature, blanch them in hot water. Blanching is nothing but adding them in hot water. and allowing them there for about 1 minute. After a minute, remove them from the hot water. Again let them come to room temperature.
  • Chop them into bug chunks, along with the seeds.
  • Add 1 tsp of pickle powder.
  • Heat oil in the pan, add mustard seeds and allow them to splutter.
  • Add gooseberries, salt, and pickle powder and saute it for 2 minutes. Stir them occasionally and make sure the pickle powder gets evenly coated. Remove from the fire.
  • Let them gets cooled. Transfer and store gooseberries to the air tight container.


Calories: 45kcal | Carbohydrates: 3g | Fat: 3g | Sodium: 58mg | Potassium: 64mg | Fiber: 1g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.4mg