Wednesday, November 25, 2015

Gooseberry Pickle with No Oil ( Nellikayi Adangayi, Manglorean Traditional Pickle)/ Amla Pickle

This is one of the traditional authentic pickle recipes of udupi mangalore , "Adangayi". To keep it short, cooked gooseberries will be mixed with salt and fresh ground spice paste to make "gooseberry pickle"/"nellikayi adangayi" without using any oil. 
  I am so happy to share this Oil free Pickle.We all like pickle a lot, at the same time we would like to consume tasty food with less oil. Isn't it ? .. So why are you waiting? Try this healthy tasty oil free gooseberry pickle ...

Serve this pickle along with hot rice and spoonful of ghee /coconut oil. Believe me Curd Rice and this pickle is a killer combo.

Here we go with the recipe ..


10 medium size gooseberries
1 to 1 1/2 tbsp rock salt (adjust according to your taste)
pinch of turmeric powder (optional)
1 and half cup of water

for roasting:

2 tsp fenugreek/methi seeds
1 tsp cumin seeds/ jeera
1/4 tsp mustard seeds
10-12 dry red chilies ( increase the number if you would like to make very hot pickle)
1/4 -1/2 tsp of asafoetida powder (optional)

How To Prepare ?

  • Wash the gooseberries and keep it aside. Heat water in a vessel. When it is about to boil,add in gooseberries and salt into it.Keep the flame in medium and let it cook for 5-7 minutes. Do not over cook the gooseberries. Once it is half cooked switch off the flame. Let it cool down completely.

  • Meanwhile,dry roast all the ingredients mentioned under "for roasting" separately. Transfer the roasted ingredients into the mixie jar and keep it aside.
  • After gooseberries completely cools down( it takes around 1 hour), with your clean dry hands, pick the gooseberry one by one and press them lightly. Take out the seeds and throw away. Chop the gooseberries into pieces using your hands only. If required use knife,but make sure your knife and chopping area is dry & clean again. Transfer chopped gooseberries into dry and clean mixing bowl. Do not throw away the salty water used to cook the gooseberries.

  • Now add half of the salt water or more ( water used for cooking gooseberries) into the same mixie jar. Grind everything into fine paste. You should use only water used for cooking the gooseberries while grinding.Please refer tips for more info.
  • Add this ground paste into the mixing bowl. Add in rest of the salt water used for cooking the gooseberries into the same mixing bowl. Mix really well so that all the spices gets combined with gooseberries.Close the lid and leave it for about 30-35 minutes.After 30-35 minutes,it thickens little bit because of the added fenugreek's magic!!.Mix well again and transfer it into a pickle container. Refrigerate it and consume within 4-5 weeks.

  • Serve it along with hot rice and spoonful of ghee. You can also serve this pickle with curd rice.
  • Make sure your hands are clean and dry while chopping the cooked gooseberries. Also knife , chopping area , mixing bowl all should be dry and clean. This enhances the taste of the pickle and increases the shelf life of the pickle.
  • When you mix everything well at the end, you feel its little watery. But don't worry it will thicken after sometime.
  • If you feel pickle is too thick, then boil desired quantity of water again,  cool it  and add it to the pickle.
  • You can add in turmeric too while you cook the gooseberries.
  • Roast 1/4 tsp of asafoetida powder along with other ingredients if you like the smell of the same.

Thanks for going through my recipe , your feed back is always welcome :-)
Kindly share it with your friends and family if you like the recipe ...


  1. I have tried this recipe.. but its not sour like achaar .can i add lemon juice in it?

  2. Hi, agree .. unique smell and taste of gooseberry stands on top. I have not tried adding lemon juice..!! If you get a chance to try that way, please write back to me .

  3. Nice recipe Prameela ji. Please tell me if it is possible to make gooseberry pickle without oil and boiling. And if this can last for many weeks.