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Usirikaya amla pickle in a glass jar
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Usirikaya Pickle

A tangy Andhra-style amla pickle made with fresh usirikaya, spices, and oil. Bold, sharp, and full of flavor, perfect with rice and everyday meals.
Prep Time20 minutes
Cook Time5 minutes
2 days
Total Time25 minutes
Course: pickles
Cuisine: Indian
Keyword: Usirikaya Pickle
Servings: 12
Calories: 33kcal

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
US Customary - Metric

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

Ingredient swaps:
  • 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.
Technique tips:
  • 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.
Make-ahead and storage:
  • 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.
Serving ideas:
  • Serve with hot rice or curd rice.
  • Pair with dosa, idli, or simple meals.
  • Add a small spoon on the side of dal.
Twist ideas:
  • 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

Calories: 33kcal | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 70mg | Potassium: 15mg | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.02mg