Niluva Usirikaya Pachadi | Amla Pickle – This Amla Tamarind Pickle is a tangy, spicy, and traditional South Indian condiment that pairs beautifully with hot rice and a drizzle of ghee. Time-tested South Indian recipe made using Made with fresh amla (Indian gooseberry), tamarind juice, and aromatic sesame oil, this pickle balances sourness, heat, and depth of flavor. It’s easy to prepare, needs no grinding, and stores well for months when refrigerated.

Storage & Shelf Life

Stays fresh 1–2 weeks at room temperature
Keeps well for over 6 months when refrigerated
Always use a clean, dry spoon to increase shelf life

More pickle/chutney recipes from my blog:

Print Recipe

Traditional Amla Tamarind Pickle

Soft, tangy amla cooked in tamarind, just the way it’s made at home to mix with hot rice.

Prep Time5

Cook Time5

Total Time10

Course: andhra pachadi, pachadi, pickles, sides

Cuisine: Andhra

Keyword: amla pickle recipe, amla tamarind, homemade amla pickle, homestyle pickle, instant gooseberry pickle, nellikai oorugai, nellikai pickle, traditional South Indian pickle, usirikaya pachadi

Servings: 10

Author: Sireesha

Ingredients

6 Amla (Indian gooseberry)
2 tsp oil (for cooking amla)
¾ cup Tamarind juice
2 tbsp Sesame oil – Mustard seeds – ½ tspCumin seeds – ½ tspAsafoetida (hing) – a pinch (gingelly oil)
1½ tbsp red chilly powder
½ tbsp salt – adjust
1 tsp roasted methi-mustard powder dry roast fenugreek, mustard seeds and grind

Instructions

Wash the amla thoroughly and wipe them dry.
Heat 2 tsp oil in a pan. Add the whole amla and sauté lightly.
Pour in ¾ cup tamarind juice, cover, and cook on medium-low heat until the amla becomes soft and tender.
Turn off the heat and allow the mixture to cool completely.
In a separate pan, heat 2 tbsp sesame oil.
Add mustard seeds and let them splutter. Then add cumin seeds and a pinch of hing.
Switch off the heat and let the seasoning cool slightly.
Add red chilli powder, salt, and roasted methi-mustard powder and pour the cooled seasoning over cooked amla mixture and mix well until everything is evenly combined.
Store in a glass bottle and refrigerate to maintain freshness for a longer time.
Serve this delicious amla pickle with hot steamed rice, a drizzle of ghee or sesame oil, and papad. It also tastes great as a side for curd rice or dosa.

Notes

Sesame oil is essential for authentic flavor and longer shelf life
Adjust chilli powder based on spice preference
Ensure the pickle cools completely before storing

Step by Step Photo Instructions

Wash the amla thoroughly and wipe them dry.

2. Heat 2 tsp oil in a pan. Add the whole amla and sauté lightly.

3. Pour in ¾ cup tamarind juice, cover, and cook on medium-low heat until the amla becomes soft and tender.

4. Turn off the heat and allow the mixture to cool completely.

5. In a separate pan, heat 2 tbsp sesame oil. Add mustard seeds and let them splutter. Then add cumin seeds and a pinch of hing. Switch off the heat and let the seasoning cool slightly.

6. Add red chilli powder, salt, and roasted methi-mustard powder and pour the cooled seasoning over cooked amla mixture and mix well until everything is evenly combined.

7. Store in a glass bottle and refrigerate to maintain freshness for a longer time.

8. Serve this delicious amla pickle with hot steamed rice, a drizzle of ghee or sesame oil, and papad. It also tastes great as a side for curd rice or dosa.