Usirikaya pickle, or amla pickle, is one of those condiments that only needs a small spoonful to make a meal feel complete. It is sharp, salty, spicy, and deeply tangy, with the kind of bold flavor that stands out right away. Made with Indian gooseberries, this Andhra-style pickle has a freshness and intensity that is hard to miss.
In many South Indian homes, usirikaya pickle is made when amla is in season and at its best. Since fresh amla has such a naturally sour taste, it works especially well in pickles and holds up beautifully to strong spices, salt, and oil. Once mixed and left to rest, the pieces slowly absorb all that masala and the flavor becomes deeper and more balanced over time.
What makes this pickle special is that it tastes lively and intense without feeling one-note. You get the brightness of the amla first, then the heat, then that savory, spiced finish that lingers. It is exactly the kind of pickle that works with hot rice, curd rice, dosa, or a very simple meal that needs something extra on the side.
If you enjoy pickles with a proper tang and a lot of character, usirikaya pickle is one of the most satisfying ones to make at home.
Why you’ll love this
- Bright, tangy flavor that lifts simple meals
- Made with fresh amla and traditional spices
- Easy to prepare with basic ingredients
- Tastes even better after resting
- Delicious with rice, curd rice, dosa, or everyday meals
Usirikaya Pickle
Ingredients
- 500 g fresh amla usirikaya (about 12–15 pieces)
- 45 ml sesame oil 3 tbsp
- 30–40 g red chilli powder 3–4 tbsp, adjust to taste
- 15 g mustard seed powder about 1½ tbsp
- 5 g fenugreek seed powder about 1 tsp
- 12–15 g salt about 2 tsp, or to taste
Instructions
- Wash the amla well and wipe it completely dry. Cut into small pieces and discard the seeds.
- Heat the sesame oil until just warm, then turn off the heat and let it cool slightly.
- In a mixing bowl, add the chopped amla, red chilli powder, mustard seed powder, fenugreek powder, and salt. Mix well.
- Pour the cooled oil over the mixture and mix again until all pieces are evenly coated.
- Taste and adjust salt or chilli if needed.
- Transfer the pickle to a clean, dry glass jar and press it down gently.
- Let it rest at room temperature for 24 to 48 hours, then store in the refrigerator and use as needed.
Notes
- Adjust red chilli powder based on how spicy you like the pickle.
- Use good-quality mustard powder for better flavor.
- Sesame oil can be replaced with groundnut oil, but the taste will change slightly.
- Make sure the amla pieces are completely dry before mixing.
- Mix the spices well so every piece is evenly coated.
- Always use a clean, dry spoon to avoid spoilage.
- Store the pickle in a clean glass jar in the refrigerator.
- Keeps well for up to 2–3 weeks when handled properly.
- Flavor improves after the first day of resting.
- Serve with hot rice or curd rice.
- Pair with dosa, idli, or simple meals.
- Add a small spoon on the side of dal.
- Extra spicy: Add more red chilli powder.
- Milder: Reduce chilli and add a little more oil.
- Tangier: Let the pickle rest for an extra day before using.
Nutrition
FAQs
Can I reduce the sourness of amla in this pickle?
Yes. Lightly soaking the chopped amla in warm water for 5–10 minutes, then drying it well, can soften the sour taste.
Is sesame oil necessary for this recipe?
Sesame oil gives the traditional Andhra flavor, but you can use groundnut oil if needed.
How spicy is this pickle?
It is moderately spicy. You can adjust the red chilli powder to suit your taste.
How long should the pickle rest before eating?
Let it rest for at least 24 hours. The flavor improves more after 48 hours.
How long does usirikaya pickle last?
When stored in the refrigerator and handled properly, it keeps well for up to 2–3 weeks.
What can I eat this pickle with?
It pairs well with rice, curd rice, dosa, idli, or simple everyday meals.
Usirikaya pickle is one of those recipes that quickly becomes a regular on the table. Its sharp, tangy taste and bold spice make even simple meals feel more satisfying. Keeping a small jar in the fridge makes it easy to add instant flavor whenever you need it.
If you loved Usirikaya Pickle, try serving it with my Quinoa Palao, Jowar Roti, Aloo Mattar Sabzi, Cumin Rice, Vegetable Vindaloo, or Red Lentil Curry for a vibrant contrast of flavors.
If you try this pickle, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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