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how to make neer nellikkai
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Neer Nellikkai recipe

Neer Nellikkai recipe - Healthy Indian gooseberry (amla) in a pickle water that south Indian flavored. Perfect for the gooseberry season to consume it.
Prep Time10 mins
Cook Time10 mins
Resting time3 d
Total Time3 d 20 mins
Course: Condiments
Cuisine: Indian, South Indian
Servings: 15


  • Fresh big variety gooseberries - 15
  • Asafetida & turmeric - teaspoon each
  • Water - 3 cups

To grind to coarse powder

  • Salt - as needed
  • Long variety red chilies - 12 Adjust according to spice level of chillies
  • Roasted fenugreek seeds - 1 tsp
  • Oil 1 tsp

To temper

  • Mustard - ½ tsp
  • Asafoetida - tsp
  • Sesame oil - 1 tsp


  • Take nellikai, wash, pat dry and air dry completely without any moisture in it.
  • Transfer to the container in which you are going to keep the pickle. A porcelain/ peengan or glass is best.
  • Add 3 cups water.Boiled cooled water is better. I use my water purifier, filter water.
  • Grind the chilies and roasted fenugreek seeds, asafoetida to coarse powder.
  • Mix in the powder, turmeric, salt, raw asafoetida powder to the gooseberry in water .
  • Temper with mustard and Mix well. Keep in room temperature for 2-3 days to ensure even mingling of the spices.
  • Each day, keep in direct sunlight for an hour and mix well. Otherwise Fungus will form.
  • After three days, the water will become so flavorful with all those spices mixed well (if you taste immediately after mixing, it will be bitter, don’t worry will be good after 2 days) and also will have the flavor of gooseberry.
  • The nellikai should absorb the salt, become soft.



  • You can roast and add red chillies too. I like raw chilli flavour in this.
  • Add salt more to not let it spoil easily.