Amla Pickle Recipe Without Boiling

Name: Amla Pickle Recipe Without Boiling
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 10 piece
Ingredients: 3-4 cups amla; 1 cup mustard oil; 1 tsp red chilli powder; 1 teaspoon turmeric powder; 2 teaspoon fennel seeds; 1 teaspoon Black Mustard Seeds(Rai); 1 tsp fenugreek seeds (methre); 1 teaspoon yellow mustard seeds; 3 piece dried red chili; ½ tsp vinegar; salt

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Prep Time
2 mins
Cook Time
2 mins
Total Time
12 mins
Servings
10 piece
Calories
22 kcal
Course
Side Dish
Cuisine
Indian

Amla Pickle Recipe Without Boiling

Iris Warren

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This Amla Pickle Recipe is made with fresh Indian gooseberries without boiling them and uses Indian spices for tempering in mustard oil and gathers in under 15 minutes.

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Ingredients

Servings

3-4 cups amla Indian gooseberry- 10-11 pieces
1 cup mustard oil can use sesame oil
1 tsp red chilli powder
1 teaspoon turmeric powder
2 teaspoon fennel seeds sabut suanf (can use powder as well)
1 teaspoon Black Mustard Seeds(Rai)
1 tsp fenugreek seeds (methre)
1 teaspoon yellow mustard seeds
3 piece dried red chili
½ tsp vinegar
salt as per taste

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Instructions

Dry roast yellow mustard seeds, black mustard seeds, fenugreek seeds, fennel seeds, and dried red chili until fragrant. While the spices are roasted, you may wash and pat dry the amla. This can be done a day before as well.Pan-fry whole amla on a slow flame for 10 minutes until slightly softened
In a heavy-bottomed pan or wok, add mustard oil. You need to burn mustard oil by heating on full flame. It will be smoky. This should take 2-3 min. The pale yellow mustard oil will turn into light yellow color. This is essential step or else you will have raw flavor of mustard oil in the pickle. If you are using sesame oil, you may just heat it to be warm enough. Add dried amla (I have added whole without chopping, you may chop them too). Prick Amla with a fork at several places making gaps so that it doesn't splutter. Keep sauteing and roasting amla on slow flame.
Grind the roasted spices into a coarse powder.
Amla would be browned and you may note it's a bit shrunk. If it's fork tender, combine the pan-fried amla with the ground spices. Add salt, turmeric powder and red chili powder. Mix thoroughly and store in an airtight container.
Once the pickle cools off, add vinegar. Let it sit for a few hrs. The amla pickle is ready. Serve it with rice or paratha.

Notes

Use fresh Indian Gooseberries
Always use clean, dry utensils when handling the pickle to avoid contamination and spoilage.
I usually sun dry the amla, the jar, the spoon which I use while making the pickle.
Don't over roast spices as they have affect the taste of the pickle.