Nellikai Leha

Pickle made from indian gooseberry


  • 5 cups grated nellikai / amala (around 15 amlas)
  • 5 cups powdered jaggery


  1. Cook grated amla with 1.5 cups of water. mix
  2. Make jaggery syrup by heating it with 0.5 cup water and bring syrup to boil.
  3. Add melted jaggery to cooked amla. Mix.
  4. Continue to cook until thick leha is obtained.
  5. Turn off heat till syrup has one string consistency.
  6. Cool and store in container.

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