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You are here: Home / Amla / Amla in Honey / How to Preserve Gooseberry(Amla) in Honey

Amla in Honey / How to Preserve Gooseberry(Amla) in Honey

July 25, 2013 By Aarthi 48 Comments

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This was one of the most requested recipe in this blog after i posted Amla Murabba recipe. The reason I  was stayed away from this is, it is quite a easy recipe and it just involves soaking the amla in honey and nothing more complicated than that. But yesterday when i went through my list of do things, this recipe stood a little high. And luckily i had few amla and a bottle of honey on hand, so immediately i gave it a shot.

 
This is such a healthy recipe, you should definitely try it. Make a big batch of it and give to your kiddos and family daily. It will make such a huge difference.I had saffron on hand so i added few here, but it is entirely optional. And the honey which i added is not your store bought stuff, it is pure mountain honey which was given to my mother by her friend. So you wont find it too dark in colour. You can use regular honey in this recipe. 

I hope you will give this a shot and let me know how it turned out.

Ingredients:

Gooseberry / Nelikai / Amla – 7 large ones
Saffron –  a pinch
Honey – as needed 


Method:

Wash and pat dry the gooseberries. Now cut them into small wedges and discard the seeds.

Take a clean and air tight jar, put few pieces of gooseberry in the bottom of the jar. Add some saffron strands on top and cover that with honey.

Now put few more pieces of gooseberry and add some more saffron strands, Cover the entire thing with honey, dont fill to much, since it will expand.

You can cover this with a cheese cloth and keep it under sunlight.

Clamp a lid and store it for 10 to 15 days so it gets soaked and for better taste.

Notes:

1)Always use a clean, dry jar and spoons while handling this.
2)After few hours the honey will become watery, This is the water from the gooseberry leaching out. Not to worry about it.
3)Leave it to soak atleast for 5 to 8 days before consuming so it gets time to soak and become soft.
4)You can add cardamom powder or any spices that you like.
5)Daily have a piece of gooseberry along with a spoonful of honey. 6)Once all the gooseberry gets over, you can add somemore cut up gooseberries in the same pot and pour some more honey and let the process get going.

Pictorial:


Soak amla in water for 30 mins.
Remove them from water and dry them
Dry them using a paper towel
All dried
Cut them into wedges, and deseed them
You will need these
Lovely fresh mountain honey
gifted from my mom’s friend
Take a clean jar
Add few amla pieces in the bottom
Sprinkle half of the saffron
Cover it with honey
Like this
Add few more amla pieces
Sprinkle saffron
Cover again with honey
Cover till top..Now you can cover this with cheesecloth
and keep it under sunlight for 2 days. if you want to store 
this for a long time..(I RECOMMEND THIS)
Close with a lid
Let it soak for 15 to 20 days
Enjoy

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Filed Under: Amla, Preserves, Recent Recipes, Viewers Requested Recipe, Without Preservatives

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Amma’s Kootanchoru Recipe / A Mixture of Rice, Dal, Vegetables, Drumstick Leaves & Spicy Coconut Masala – Typical SouthIndian Rice Dish
Next Post: Egg Thoran / Mutta Thoran / Scrambled Egg with Spicy Coconut Masala »

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Comments

  1. Veena Theagarajan

    July 25, 2013 at 6:20 am

    I must try this homemade honey Amla

    Reply
  2. Raks anand

    July 25, 2013 at 6:32 am

    I love this a lot, but never knew the recipe, thanks a lot for sharing 🙂

    Reply
  3. Coral Crue

    July 25, 2013 at 11:48 am

    wow, that's a great recipe

    Reply
  4. Hamaree Rasoi

    July 25, 2013 at 5:05 pm

    Very healthy and useful preparation.
    Deepa

    Reply
  5. Venkatramanan M

    July 25, 2013 at 5:23 pm

    Wow. This is new. Is this what they call then nelli? I thought it was with sugar syrup. Anyways. Thanks for the recipe.

    Reply
  6. Geetha Venkat

    July 25, 2013 at 5:26 pm

    Wow nice. Is this what you call then nelli? I thought it was made with sugar syrup. Anyways thanks for the recipe.

    Reply
  7. Geetha Venkat

    July 25, 2013 at 5:27 pm

    Wow nice. Is this then nelli? I thought you make it with sugar syrup. Anyway thanks for the recipe.

    Reply
  8. Aarthi

    July 26, 2013 at 4:13 am

    @Geetha VenkatYes this is also called as then nelli in tamil

    Reply
  9. Shrikant

    July 26, 2013 at 5:16 am

    Thankyou very much.

    Reply
  10. Shirley Tay

    July 26, 2013 at 7:55 am

    Awesome tutorial, Aarthi! Would love to try gooseberries some day 🙂

    Reply
  11. Vanita A

    July 26, 2013 at 4:15 pm

    Hi. Aarthi Hw are u doing? Hws ur health?. for the Honey nellikai. which is healthy. Will try this. Thks for the post once again. 😀

    Reply
  12. Saritha K

    October 7, 2013 at 10:08 am

    I tried this recipe after 6th day of soaking, when I opened the bottle white layer was seen on top. I keep the bottle outside in kitchen. Can you please tell me is this expected or I did something wrong

    Reply
  13. Aarthi

    October 8, 2013 at 3:44 am

    @Saritha K I think there must be some moisture in the bottle. Always use dry bottle and spoon when handling.

    Reply
  14. Anonymous

    October 26, 2013 at 9:37 am

    HELP ME…Hi First of all ThAnks for the recipe..And I have a prob "I prepared the amla and honey as u said but after 20 days the pieces are not soft nor too sweet,they just shrinked"

    *I didnt keep in sun as it is heavily raining here..
    *I cut them into much smaller pieces so that it would soak well,but it didn't 🙁

    Reply
  15. Aarthi

    October 27, 2013 at 5:15 am

    @Anonymous Yes the amlas are put raw in honey, so they wont get soft, they will shrunk and release the juices. You dont need to keep it in the sun. The honey just preserves the amla. You have to have the amla along with the little citrus juice. It is so healthy

    Reply
  16. Soundri Shobi

    October 28, 2013 at 1:55 pm

    hello madam,
    i have one doubt,…i like to prepare this receipe but i would like to fill full size amla in the honey bottle. it is possible??

    Reply
  17. Aarthi

    October 29, 2013 at 3:19 am

    @Soundri Shobi I dont suggest it. Because whole gooseberry wont soak properly. So cut it up and use it.

    Reply
  18. Anonymous

    November 9, 2013 at 2:52 am

    How long will it stay good in the pantry?

    Reply
  19. Aarthi

    November 9, 2013 at 5:25 am

    @AnonymousIt will stay for 2 to 3 weeks. But you can store in fridge if you want to store for a longer time.

    Reply
  20. Anonymous

    November 23, 2013 at 9:32 am

    Thank u..we like our murabba chatpata, can I add a pinch of salt, pepper & lemon juice to it.

    Reply
  21. Anonymous

    February 9, 2014 at 1:37 pm

    I tried but the amla shrinks . I have tried then nelli before but they were soft and sweet. This is very hard now. Its 3weeks now.

    Reply
  22. Aarthi

    February 12, 2014 at 8:24 am

    @AnonymousThis is homemade.Storebought nelli, they wont soak it in honey, they soak it in sugar. and it has preservatives too..

    Reply
  23. Anonymous

    February 17, 2014 at 6:29 am

    Hello madam, I've a doubt. can we use boiled gooseberries to make it more soft ?

    Reply
  24. Anonymous

    February 17, 2014 at 6:33 am

    Hello madam,Can we use boiled gooseberries to make it soft?

    Reply
  25. Nishi

    October 1, 2014 at 5:42 am

    @Anonymous
    Your recipe is very easy. Thanks for posting.
    I tried making honey amla but after 5 days white foam layer was seen on top and fermented smell is coming. I used dry bottle only. Can you guide me about this.

    Reply
    • Vetri

      April 18, 2019 at 2:32 am

      I also faced the same issue.. white foam and fermented smell… any info on this would be nice.. thus happened after the amla was kept for a week in the sun then drained and put in fresh bottle and new honey poured on top…

      Reply
  26. Aarthi

    October 3, 2014 at 1:09 pm

    @NishieI am not sure, may be some kind of contamination has happened. next time store it in fridge

    Reply
  27. Anonymous

    November 3, 2014 at 12:45 pm

    I used wet amlas instead of dry.
    Is there any problem with that.?

    Reply
  28. Aarthi

    November 3, 2014 at 6:17 pm

    @AnonymousYes it will spoil the whole thing, Store this in fridge

    Reply
  29. Rachel Pereira

    December 30, 2014 at 10:35 am

    Thank u for ua recipe…bt should we soak the gooseberries in warm or cold water

    Reply
  30. Aarthi

    December 30, 2014 at 5:31 pm

    @Rachel Pereiracold water

    Reply
  31. Anonymous

    January 30, 2015 at 10:58 am

    Hai U explained clearly with photos…..nice recipe…

    Reply
  32. SS Rekha

    July 9, 2015 at 7:47 am

    Hi.. Thanks for the recipe! I've just done the soaking. hope it turns out well !!!

    Reply
  33. Anonymous

    July 16, 2015 at 12:59 pm

    thanks for the fine recipe..I had a small doubt. u mentioned to cover the bottle with cheese cloth .. what it exactly means? Is it necessary?

    Reply
  34. Aarthi

    July 17, 2015 at 7:20 am

    @Anonymousit helps in easy soaking process. You can just cover it with lid too.

    Reply
  35. jaspreet singh

    November 26, 2015 at 7:20 am

    great repice thanks for sharing

    new year 2016

    Reply
  36. Firoz Muhammed

    January 2, 2016 at 9:52 am

    I think Aarthi missed the second part of the process making the goosbery soft once its shrunk. For this after 20 days the shrunk gooseberys must be taken out n put in another vessel with another 250gm honey. This should be kept for 3- 4 months. Then u will get shop like soft succulent gooseberys filled with honey.

    And the initial honey n water(oozed from goosebery) mixture cud be used as wine too

    Reply
  37. Tane

    June 14, 2016 at 4:27 pm

    I tried to follow recipe and kept at room temperature, which is around 80 F. It started to ferment after 2 days. I have now moved to the frig. I used fresh alma that had been cut into pieces to remove the seed. Most of the moisture was from the fruit. I did also use saffron. Will this still be safe to eat?

    Reply
  38. KELAVATHI HARI

    October 3, 2016 at 8:38 am

    THANK U SO MUCH, I GOT EXCELLENT & EASY METHOD TO PREPARE MURABBA. THANK U SO MUCH

    Reply
  39. Matin

    October 13, 2016 at 6:00 am

    CAN i reuse the honey for next recipe,as original honey is very costly in UAE.

    Reply
    • Aarthi

      December 28, 2016 at 3:34 pm

      yes u can use it, when the amla gets over, add more amla and use it

      Reply
  40. poorni

    December 28, 2016 at 12:38 pm

    Whether can we boil and soak

    Reply
    • Aarthi

      December 28, 2016 at 3:33 pm

      yes u can boil it dry it and then soak it

      Reply
  41. Ravitha

    August 16, 2017 at 1:21 pm

    Hi after soaking in honey ….v have to keep in fridge or outside ?

    Reply
  42. Aysha

    July 4, 2018 at 6:01 pm

    Hai, a small doubt, wen we left it for soaking, shud we refrigirate it or simply can leave outside anywer???

    Reply
    • Aarthi

      July 5, 2018 at 4:05 am

      Leave it at room temparature

      Reply
  43. sankri

    February 4, 2020 at 7:10 pm

    Hello, I followed this process and left it at room temperature but my gooseberries have fermented in honey. Why? What should I do to prevent it in future?

    Ans is it safe to still eat it?

    Reply
  44. Dhivya

    June 23, 2020 at 9:20 am

    I just steamed the amla and kept on honey . After 3-4 days I started using on 6 th day it started bubbling on TOP . No weird smell . Can I use it still ? Or to refrigerate?

    Reply

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