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Ready to serve amla pickle with curd rice or plain hot rice.
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Usirikaya Pachadi Recipe | Amla Pickle Andhra Style | Indian Gooseberry Pickle

Spicy, tangy lip-smacking Usirikaya Pachadi Recipe - Amla Pickle Recipe prepared with amla aka Gooseberries tastes amazing when served with hot rice and ghee.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6
Author: Padma Veeranki


  • 1 Kg Amla Usirikaya/Nellikai/Indian Gooseberry
  • 50 ml Sesame Oil To sauté amlas
  • 100 grams Tamarind
  • 200 grams Red Chilli Powder
  • 150 to 200 grams Salt adjust according to the sourness of the amlas
  • 1 tsp Turmeric Powder
  • 25 grams Fenugreek Powder
  • 50 grams Mustard Powder

For seasoning:

  • 250 ml Sesame oil Extra 100 ml for longer shelf life
  • 2 tbsp Mustard seeds
  • 2 tsp Fenugreek seeds
  • 2 tbsp Channa dal Split Bengal Gram
  • 10 Dry Red Chillies
  • 20 Garlic Pods Peeled
  • 1 tsp Asafoetida
  • 3 Sprigs Curry Leaves


  • Wash and pat dry each amla with a soft cotton cloth.
  • Make a few incisions vertically on each amla using a sharp knife.
  • Heat a little oil in a pan over medium heat. Simmer & add the amlas, simmer and sauté over low heat till the amlas starts to change colour.
  • Turn off the heat, remove to a bowl and let them cool down.

Mixing the pickle:

  • To the cooled down amlas in a bowl, add red chilli powder, salt, turmeric powder, mustard powder, fenugreek powder, tamarind pulp and mix well. Add only 3/4th quantity of salt first. You can adjust next day.

Seasoning the Pickle:

  • Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, channa dal, whole dry red chillies and peeled garlic pods. Once the mustard seeds start to splutter add asafoetida and curry leaves. Turn off the heat and let it cool down.
  • Transfer the seasoning to the pickle and mix well.
  • Transfer the pickle to a sterilised dry clean glass bottle.
  • Let the pickle marinate for about 2 to 3 days before using.
  • Serve with rice and ghee or curd rice.

Recipe Video


  • Make sure you sauté the amlas well, otherwise it will spoil easily.
  • The pickle lasts longer when refrigerated and I usually refrigerate to be on a safer side. 
  • Adding more oil will increase the shelf life of the pickle. You may reduce oil only if making very small quantity and you think you will consume it in a month.
  • You can increase or decrease the amount of garlic to suit your taste. I like to add more garlic.
  • Always add a little less salt than mentioned in the recipe because you can even adjust it later. After the pickle marinates for 2 days, you can judge the salt accurately. Basically all this will also depend on how sour the amlas are.
  • Always use a clean dry spoon when taking the pickle out of the jar. 
  • The pickle tastes best when made with sesame oil. But you can also use any other neutral flavoured oil.
  • The measurements are given for a large quantity, but if you want to make for smaller quantities, adjust all the ingredients accordingly.
  • Please go through the detailed post if you are making pickles for the first time.