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Amla Pickle - Indian Gooseberry Pickle Recipe
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Amla Pickle - Indian Gooseberry Pickle Recipe

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.

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

Ingredients

  • 500 gm amla raw; Indian gooseberry
  • 1.5 tablespoon mustard oil sarson ka tel
  • 5 piece red chili whole
  • 2 teaspoon cumin seeds aka jeera
  • 2 teaspoon mustard seeds can use yellow mustard, Rai Black
  • 2 teaspoon fenugreek seeds aka methre
  • 2 teaspoon fennel seeds Saunf
  • 1 teaspoon turmeric powder aka haldi
  • 2 teaspoon red chili powder can adjust
  • 1 teaspoon fennel seeds powder
  • 3-4 cups water or as much to dip the amla for boiling
  • ½ teaspoon asafoetida Heeng
  • 1 small green chili optional
  • salt as per taste

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.