Usirikaya (Indian gooseberry or amla) pickle is a traditional Andhra preserve that combines the tartness of raw gooseberries with fiery spices. The small, green fruits are either sun-dried or cooked briefly, then mixed with red chili, mustard, fenugreek and sesame oil. The result is a tangy, spicy, and slightly bitter pickle that's beloved for its health benefits.
Usirikaya is one of the richest natural sources of Vitamin C, and this pickle allows you to enjoy its benefits year-round. It's typically eaten with rice and ghee, or as a side with curd rice.
⏲️ Prep: 30 mins
☀️ Sun-dry: 2-3 days (optional)
🍽️ Makes: 500g
🔥 Spice level: Medium-hot
📅 Shelf life: 4-6 months
🧂 Ingredients
- 500 g fresh usirikaya (Indian gooseberries / amla)
- 2 tbsp salt (rock salt preferred)
- 1 tsp turmeric powder
- 3 tbsp red chili powder (Guntur or Byadgi)
- 2 tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp asafoetida (hing)
- ½ cup sesame oil (gingelly oil)
- 1 tsp mustard seeds for tempering
- Few curry leaves
- 2-3 dry red chilies, broken (optional)
📌 Choose firm, fresh gooseberries with uniform green colour. Avoid overripe or yellowing ones.
📝 Method
Step 1 Wash gooseberries thoroughly and pat dry. Cut each into 2-4 pieces (depending on size) and remove the seeds (optional).
Step 2 In a large bowl, mix the gooseberry pieces with salt and turmeric. Transfer to a clean, dry glass jar, cover with a muslin cloth, and sun-dry for 2-3 days. Shake once daily. This step removes excess moisture and enhances shelf life. (If you're short on time, you can skip sun-drying and proceed to cooking.)
Step 3 After sun-drying, drain any water released (if any).
Step 4 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and asafoetida.
Step 5 Heat sesame oil until smoking, then cool completely. (Never use hot oil - it will cook the spices and ruin the raw flavour.)
Step 6 Add the spice mix to the gooseberry pieces and mix well. Pour the cooled oil over and add curry leaves. Mix thoroughly with a clean, dry spoon.
Step 7 Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed. Close tightly and keep in a warm place for 3-4 days, shaking occasionally.
Step 8 Mature for at least one week before serving. Refrigerate after opening.
🌶️ Regional variations
Usirikaya pickle is made across Andhra with slight variations:
- Coastal Andhra: Uses more mustard and sesame oil, sometimes with garlic.
- Rayalaseema: Extra spicy with Guntur chilies and a hint of jaggery.
- Telangana: Often includes curry leaves and a pinch of fenugreek.
- Quick version: Some cook the gooseberries briefly with spices instead of sun-drying.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a classic combination.
- Serve as a side with curd rice or lemon rice.
- Pair with pesarattu or dosa for a spicy breakfast.
- Add a spoonful to vegetable stir-fries for instant zest.
🧺 Storage and shelf life
Properly prepared usirikaya pickle lasts 4-6 months without refrigeration if stored in a cool, dark place. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Refrigeration after opening is recommended for prolonged freshness.
❓ Frequently asked questions
Q: Can I use frozen gooseberries? A: Fresh is best; frozen ones release too much water and won't yield the same texture or shelf life.
Q: Why did my pickle become bitter? A: Bitterness can come from over-roasted fenugreek or using too much mustard. Balance with a little jaggery.
Q: Can I reduce the spice level? A: Yes, use milder chili powder (like Kashmiri) or reduce quantity.
Q: Is this pickle vegan? A: Absolutely - all ingredients are plant-based.
Cut gooseberries; salt and sun-dry; mix with spices and oil; mature.
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