Bettada Nellikayi Uppinakayi is a simple and flavorful instant pickle made with fresh gooseberries (amla). This traditional style pickle uses salt water, red chilli powder, mustard powder, and aromatic spices to create a tangy, spicy, and slightly bitter taste that is very characteristic of amla. The gooseberries are first soaked in warm salted water so they absorb the seasoning well and soften slightly. A simple mustard and hing tempering adds extra aroma and depth of flavor. This pickle pairs wonderfully with hot rice, curd rice, or simple dal rice. It is easy to prepare and can be stored in a clean glass or ceramic container for about one to two months when handled with dry spoons.
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Ingredients:

• 10 bettada nellikayi / amla / gooseberries
• 1/4 cup salt
• 1½ cups water
• Spice powders
• 1½ tbsp red chilli powder
• 1 tsp jeerige menasina pudi (optional)
• OR add 1 tbsp extra red chilli powder instead
• 1 tsp mustard powder
• 1 tsp jeera powder (raw or lightly roasted)
• 1/2 tsp turmeric powder
• 1/2 tsp roasted methi powder(roast the menthy and powder it)

For seasoning:

• 1 tbsp oil
• 1 tsp mustard seeds
• Generous pinch hing (asafoetida)

Method:

1. Wash the bettada nellikayi (amla) thoroughly and dry them well.
2. Cut the gooseberries into pieces and remove the seeds.
3. In a pan, add 1½ cups water and 1/4 cup salt.
4. Bring it to a boil and let it simmer on low heat for about 8–10 minutes.
5. Turn off the heat and let the salted water cool slightly until it is warm.
6. Add the cut amla pieces to the warm salted water and mix well.
7. Cover and keep it aside for 3 to 4 hours so the amla absorbs the salt water.
8. After 3–4 hours, add –
   red chilli powder
   jeerige menasina pudi (if using )
   mustard powder
   jeera powder
   turmeric powder
   methi powder
9. Mix everything well so the masala coats the amla pieces evenly.

Prepare the seasoning:

1. Heat 1 tbsp oil in a small ladle. Add mustard seeds and let them splutter.
2. Add a generous pinch of hing and turn off the heat. Let the tempering cool slightly.
3. Add this seasoning to the pickle and mix well.
4. Cover the pickle and let it rest for one day so the flavors blend well.
5. Store the pickle in a clean glass or ceramic container. Use a dry spoon while serving.

Storage:

1. This pickle stays good for 1 to 2 months when stored properly.

Serving suggestion:

1. Serve with hot rice and ghee, curd rice, rotti, dose,curd rice, or simple dal rice.