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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 minutes
Cook Time5 minutes
Total Time10 minutes
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

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