Usiri Avakaya (Indian Gooseberry Pickle or Amla Achar)

Usiri Avakaya or Pickled Indian Gooseberry or Amla Achar

Usiri Avakaya or Pickled Indian Gooseberry or Amla Achar

Winter is upon us and with it come lovely winter vegetables like Chukka Koora/Khatta Bhaji, Sweet Potatoes/Shakar Kand,  Purple Yam/Kand, Fresh Peas/Vatana…

One of my absolute favourite winter vegetables is Usirikaya/Amla/Indian Gooseberry. I can eat it pickled in brine, as a pachadi/chutney, as a murrabba/jam, in a pappu or then as a pickle…..

This recipe is for the pickle called Usiri Avakaya in Telugu.


  1. Usirikaya/Amla/Indian Gooseberry – 1 Kg
  2. Mustard Seeds – 200 gms
  3. Chilli Powder – 250 gms
  4. Salt – 150 gms
  5. Fenugreek Seeds – 3 tbsp
  6. Turmeric Powder – 1 tsp
  7. Asafoetida – 1/2 tsp
  8. Sesame Oil – 200 ml


  1. In a wok/kadai, dry roast the fenugreek seeds till they start to change color.
  2. Set aside the fenugreek seeds to cool.
  3. Grind the cooled, roasted fenugreek seeds to a fine powder.
  4. Grind the mustard seeds to a fine powder.
  5. Wipe each usirikaya with a soft cotton cloth to ensure it is dry.
  6. With a sharp knife, make some cuts on each usirikaya.
  7. In a wok/kadai, heat the oil.
  8. Add the usirikaya to the hot oil and fry for about 5-7 minutes till the usirikaya starts to change color.
  9. Take the wok off the heat and let it cool a bit.
  10. While the oil is still warm, add the asafoetida, mustard powder, fenugreek powder, salt, turmeric, and chilli powder.
  11. Mix well.
  12. Let the uragai cool completely.
  13. Transfer the uragai to a dry clean glass bottle.
  14. Let the usiri avakaya marinate for about 2 weeks before eating.
  15. Serve with Curd Rice or Warm Rice and Ghee.