Amla Pickle | How to make Usiri Uragaya

Amla Pickle

Amla Pickle is one of the most delicious ways to enjoy this healthy fruit during the season. While eating it as such is the most healthy way to consume, one tends to get bored and finds different ways to include in our diet.

Andhra is known for its condiments and pickling is one of the most important parts of the cuisine. Amma makes pickles and podis depending on whats available. As I must have said, Athamma is most known for her podis and chutneys. Since she is now with SIL, we don’t get to enjoy her chutneys as before.

So this time when we had excess amlas, Amma wanted to make this pickle. This was so good that we made it many times and it got over very quickly. We literally had it with all the meals.

Amla is called as Nellikai in Tamil, Usirikaya in Telugu and Gooseberry in English. I guess may mostly refer this as Amla nowadays.

This is part of the BM#84, Week 1 on Dips, Chutneys, and Spreads. I hope you enjoyed this series.

Amla Pickle

Nellikai Pickle

Gooseberry Pickle

Amla Pickle | How to make Usiri Uragaya

Ingredients Needed

100 gms Amla / Nellikai approx 10 nos
3 tsp Red Chilli Powder
1 tsp Fenugreek Powder / Methi Powder
Salt to taste
2 tsp Gingelly Oil / Sesame Oil
1 tsp Mustard
A Pinch Asafoetida / Hing
A Pinch Turmeric Powder
Handful Curry Leaves

Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
Mix the amlas along with salt, methi powder in a bowl.
Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
Pour this on the amlas and stir well.
Store this in an airtight container in the fridge.
When you want to use, use a dry spoon.

This has a shelf life of about 2 weeks when refrigerated.
We haven’t checked beyond this period in all the batches we made.

Usiri Uragaya

Print Recipe
Amla Pickle | How to make Usiri Uragaya
Amla Pickle is one of the most delicious ways to enjoy this healthy fruit during the season. While eating it as such is the most healthy way to consume, one tends to get bored and finds different ways to include in our diet.
Amla Pickle
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Condiments
Servings
Ingredients
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Condiments
Servings
Ingredients
Amla Pickle
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and pressure cook the Amlas for 1 whistle. Once the pressure falls, remove and drain the amlas.
  2. The amlas will be soft and you can easily remove the seeds. Cut into segments. Spread to dry the amlas for about 30 mins.
  3. Mix the amlas along with salt, methi powder in a bowl.
  4. Heat the oil to smoking hot, add the hing, mustard along with turmeric powder when the oil becomes lukewarm.
  5. Pour this on the amlas and stir well.
  6. Store this in an airtight container in the fridge.
  7. When you want to use, use a dry spoon.
Recipe Notes

This has a shelf life of about 2 weeks when refrigerated. We haven't checked beyond this period in all the batches we made.

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8 comments

  1. After a long time, my MIL sent us a huge pack of this avakaya. I need to get the recipe for it so I can document and also use it for one of my posts 🙂 Unfortunately for me, we don’t get fresh amla. We only get frozen amlas. So I really can’t try out many amla versions. But if I get a chance I shall definitely make this. Very tempting.

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