Amla Pickle - Indian Gooseberry Pickle Recipe

Name: Amla Pickle - Indian Gooseberry Pickle Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 20 tablespoon
Ingredients: 500 gm Raw Amla (Indian gooseberry); 1.5 tablespoon Mustard Oil (sarson ka tel); 5 piece whole red chilly; 2 teaspoon jeera (cumin seeds); 2 teaspoon Mustard Seeds (Rai Black); 2 teaspoon methre (Fenugreek seeds); 2 teaspoon Saunf (fennel seeds); 1 teaspoon turmeric powder (haldi); 2 teaspoon red chilly powder; 1 teaspoon saunf powder; 3-4 cups water; ½ teaspoon Heeng (Asoeftida); 1 small green chilly; salt as per taste

User Reviews

0

0 reviews

Unrated

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
20 tablespoon
Calories
29 kcal
Course
Condiments
Cuisine
Indian

Amla Pickle - Indian Gooseberry Pickle Recipe

Iris Warren

Report

This Amla Pickle recipe is flavored with Indian spices- dried red chilies, fenugreek seeds, Fennel seeds and Turmeric and is super easy recipe that helps you create a Instant Amla Achar.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

500 gm Raw Amla (Indian gooseberry)
1.5 tablespoon Mustard Oil (sarson ka tel)
5 piece whole red chilly
2 teaspoon jeera (cumin seeds)
2 teaspoon Mustard Seeds (Rai Black) can use yellow mustard
2 teaspoon methre (Fenugreek seeds)
2 teaspoon Saunf (fennel seeds)
1 teaspoon turmeric powder (haldi)
2 teaspoon red chilly powder can adjust
1 teaspoon saunf powder
3-4 cups water or as much to dip the amla for boiling
½ teaspoon Heeng (Asoeftida)
1 small green chilly optional
salt as per taste

Add to Shopping List

Instructions

Gather all the whole spices and raw amla. Boil Amla in water for 5 min max. Sieve it and let it dry. In the meantime, grind the spices: jeera, methre, saunf, mustard seeds, dried red chilly. Let the mixture be coarse (dardara).
Take mustard oil in heavy-bottomed Kadai/Pan and heat it on full flame. When the oil changes color from dark yellow to light yellow, switch off the flame. While it cools off, strain boiled amla to a colander / Sieve. Dry them on a kitchen cloth and chop them off in desired shapes by removing the seed.
Add green chilly, heeng to warm mustard oil. Make sure the oil is NOT hot or else spices would burnt off. Add ground coarse spices and add amla. Add salt as per taste. Mix well.Cover with lid and cook for 2-3 min.
The tangy and spicy amla achar is ready and this Amla Pickle recipe is amazing and it goes well with paratha and poori! Enjoy!

Notes

Boil amla before using it. This ensures that Amla Achar won't need much cooking time and hence not much oil.
Make sure to pat dry amla after boiling. We need everything: amla, utensils, etc to be dried enough as moisture in any of these may spoil the Achar sooner than expected.
Transfer this Amla achar to a container with lid (dried before using) and the amla achar must be cooled off and then transferred.