Nellikkai Urugai (Gooseberry Pickle)

by Kamala on March 5, 2010


Nellikkai_Urugai_Gooseberry_Pickle_1 Gooseberry is wonderful as a pickle. This is very easy to prepare in short time and uses minimum oil. I add only fresh spices to have nice aroma and taste of the pickle.

Gooseberry is known as Nellikkai in Tamil and as Amla in Hindi.


  • Nellikkai – 10 to 12 no
  • Red chilli – 8 to 10 no
  • Turmeric – 1 small piece
  • Asafetida – peas size
  • Cumin seed – ½ tea spoon
  • Fenugreek seed – ½ tea spoon
  • Mustard – ¼ tea spoon
  • Salt – as per taste
  • For seasoning
    • Mustard – 1 tea spoon
    • Curry leaves – few
    • Sesame oil – 1 table spoon


  • Boil 3 to 4 cups of water; when it is boiling, add ½ tea spoon turmeric powder, 1 tea spoon salt and washed gooseberry; switch off gas, close the vessel and keep it for few hours.

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  • Now remove the seeds from gooseberry; seed will come out easily if you keep gooseberry’s top and bottom between your fingertips and press lightly.

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  • Break turmeric and asafetida into small pieces and dry roast asafetida pieces in a dry pan till crisp; in the same pan roast mustard, cumin, fenugreek, turmeric pieces; remove and keep.

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  • Fry red chilli with little salt till crisp; cool this and grind all dry roasted items to a coarse powder with salt.

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  • Mix this powder with the gooseberry pieces well.

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  • Now heat oil in a pan; when it is smoking hot, add mustard, curry leaves; remove from fire and allow it to cool; add in the spiced gooseberry pieces; mix well, keep for 2 hours and then use.

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  • Tasty Nellikkai Urugai (Gooseberry Pickle) is ready.



  • As we use very less oil, it is better to keep in fridge after one or two days.
  • Seeds of gooseberry can be removed after steam cooking also.
  • Adding little salt with red chilli helps to roast chilli quickly and you won’t get nose and throat irritation while roasting.

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