How to make gooseberry / amla / nellikai pickle


Gooseberry, rice source of vitamin C, also have good health and beauty benefits. These are used to make pickle for a particular season. Gooseberry pickle is very tasty and spicy. Store pickle in tight container to avoid fungi and to use for long time. Steam rice is perfect combination with gooseberry pickle.


  • Gooseberry- 1/2kg
  • Chilli powder- 1/2 cup
  • Salt- 1/4 cup
  • Fenugreek powder(roasted)- 1 spoon
  • Mustard powder( roasted)- 1 spoon
  • Garlic pods- 6-8
  • Oil as needed
  • Asafoetida- 1/2 spoon

For tempering:

  • Mustard seeds- 1 spoon
  • Urad dhal- 1 spoon
  • Dry red chillies- 4
  • Curry leaves- 2 springs


Step 1: Wash gooseberries and boil them for 5-10min at low flame.

Step 2: Later cut each gooseberry slightly on all the sides.

Step 3: Let them dry with out any water, rub with cotton cloth.

Step 4: Heat oil in a kadai till it smokes, add mustard seeds, urad dhal, curry leaves, dry red chillies, saute them for 2min.

Step 5: Add boiled gooseberries, turmeric powder, asafoetida cook them for for few minutes till oil and mixure get seperated.

Step 6: Next add red chilli powder, mustard powder, fenugreek powder and salt. stir it well and off the flame.

Step 7: Add garlic pods and mix it well, keep aside till the temperature reduces.

Step 8: Store pickle in a glass jar for 5days and serve pickle with hot rice.

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