Gooseberry Pickle

28 Jan

Usirikaya Nilava Pachadi / Amla Pickle


Gooseberries / Amla 2 cups
Turmeric Powder 2 tbsps
Salt 3/4 – 1 cup
Cumin Seeds 1 tsp
Fresh Red / Green Chiles 2
Cilantro few sprigs

Method of preparation:

Clean, wash, pluck and pat dry cilantro leaves.
Remove stems, wash and pat dry green chiles.

Wash gooseberries and pat them dry.
Leave the gooseberries under sun for few hours if possible to make sure they are completely dried.
Use a knife to make multiple deep slits on each gooseberry.
Apply turmeric powder and if possible pound the gooseberries a little with pestle.
Traditionally, big mortar and pestle is used to pound the gooseberries.

Store all the mashed gooseberries in a clean dry ceramic jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.

When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chiles in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.

Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember to use the pickle made of these within a few days.


6 Responses to “Gooseberry Pickle”

  1. SUNITHA January 28, 2009 at 1:36 pm #

    Hi Anushri

    I have a paste of gooseberries in salt whci turned in to black paste. Can I follow the same method and use it when i need or is there a different way ?

  2. anusharaji January 28, 2009 at 1:38 pm #

    aged gooseberries turn black.
    u can go ahead and use the same recipe for the paste.

  3. SUNITHA January 28, 2009 at 7:24 pm #

    Thank you for the feedback. and sorry I spelt your name wrong.

  4. Mridula Mohandas January 28, 2009 at 8:15 pm #

    what is cilantro? can i use a glass bottle instead of plastic or ceramic?

  5. anusharaji January 29, 2009 at 8:24 am #

    cilantro = coriander leaves = hara dhania = kotthimera
    n yes u can use glass bottle


  1. Preserved Amla Pickle | Talimpu - June 13, 2009

    […] Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla pickle has multiple versions. Here, amla is pounded with turmeric powder and preserved along with salt. When necessary, small amounts of preserved pickle are taken out. The preserved amla pickle is grinded along with few spices like cumin seeds, green chiles and garlic pods. The prepared amla pickle is mixed with plain steamed rice and consumed as a first course. Makes: around a cup of gooseberry pickle […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: