Nellikayi uppinakayi – Amla pickle

Amla pickle – In Kannada we call it Nellikayi uppinakayi and it has been my favourite since childhood days. The spices mingling with the sourness of amlas, mixed with hot rice and ghee is so heavenly, that one has to experience it as words fail to describe.

From the past few years, when Amla is in season a good friend shares these organic green goodies from her garden. So nellikayi uppinakayi is now a yearly affair.

I learnt this recipe from mom, who instructs us over the call even today. While this recipe is getting documented, will still call mom over phone as I make this year after year. The joy of mom instructing over phone is at another level. Its a quick and easy recipe. It is a ready to eat pickle I.e. one need not wait for the fruit to pickle and soak up the spices and these are absorbed readily. However this version doesn’t stay for longer periods and has shelf life of few weeks when left out or can stay good for few months when refrigerated.

Let us look at the ingredients and process to make Nellikayi Uppinakayi

Ingredients

1. Amla – 25 to 30 pieces small to medium sized ones.
2. Salt  –  3 Tbsp (Can check and add more.) 
3. Chilly powder – 5 Tbsp ( Per taste)
4. Roasted and powdered Mustard ( with 5 to 6 fenugreek seeds)  – 5 tbsp ( You can add or reduce per taste) 
5. Oil – 2.5 Cups plus 2 Tbsp
6. Aesofetida – 1 tsp
7. Fenugreek seeds – 1/2 tsp
8. Lemon – 2 Medium ones

Process

1. Wash and wipe dry the amlas. Let them dry completely to remove any moisture on the surface.
2. Dry roast mustard with 5 to 6 fenugreek seeds till they turn aromatic and mustard starts popping.
3. Remove to a plate and let it cool. Once it is cooled to room temperature, grind it to a fine powder.
4. Now in the Kadhai add 2.5 cups of oil and heat it till it starts smoking. Now add hing and remove from the stove.Move this to another bowl and let it cool completely.
5. Now in the same Kadhai add 2 Tbsp of oil and add whole amlas. Cover and cook these while stirring every 2 minutes till the amlas become little soft and some of the skin should have peeled. To test if done, slightly press the amla with a spoon, it should cut through.
6. Now turn off the flame and move the Kadhai from the pan.
7. Add half of the  smoked and cooled oil, salt, chilly powder and the ground mustard powder. Mix well. Taste and adjust spices. Add remaining oil and mix well.
8. Now squeeze the juice of 2 lemons into the pickle mix.
9. Let everything cool completely before you transfer the pickle into a clean air tight glass jar. If you stay in a humid place store the pickle in refrigerator.
10. Amla pickle is ready to be served with hot rice and ghee.  
11. Next day you can check for salt again as the amlas absorb the spice mix. If required add and adjust spices and oil.

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