You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Pickles / Chutneys / Raita / Salad > Amla Pickle, Amla Achar, Gooseberry Pickle Amla Pickle, Amla Achar, Gooseberry Pickle by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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This spicy amla pickle recipe is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal. amla achar has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida. The fennel and nigella are crushed and added to the Indian gooseberry pickle to give an immense boost to its flavour and aroma. Using mustard oil too gives the amla pickle a classic flavour. Let the amla pickle soak for two hours before relishing it. You can also store amla achar in the refrigerator for later use. Tips for amla pickle recipe. 1. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling. 2. Cook amlas on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape. Have a go at other delectable pickles like the Quick Carrot and Capsicum Pickle and Raw Papaya Pickle. Enjoy amla pickle recipe | amla achar | Indian gooseberry pickle | with step by step photos below. Amla Pickle, Amla Achar, Gooseberry Pickle recipe - How to make Amla Pickle, Amla Achar, Gooseberry Pickle Tags Punjabi Raita / Chtutney / AcharRajasthani Achaar LaunjiJain Pickles / Chutneys / Raita / SaladPickles / AcharLow Cal Pickles/ Sauces / ChutneysSpicy AcharFoods to cook in December Preparation Time: 10 mins Cooking Time: 2 mins Total Time: 12 mins 2Makes 2 cups Show me for cups Ingredients For Amla Pickle10 amlas (indian gooseberries)1/4 cup mustard (rai / sarson) oil3 tsp fennel seeds (saunf)1 tsp nigella seeds (kalonji)3 tsp split fenugreek seeds (methi na kuria)1 1/2 tsp chilli powder1/2 tsp turmeric powder (haldi)1/4 tsp asafoetida (hing)2 tsp salt Method For amla pickleFor amla pickleTo make amla pickle, combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally.Drain the water and cool completely.Cut the amlas into wedges and discard the seeds.Heat the oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.Combine the nigella seeds and fennel seeds in a mortar and pestle, and crush it till coarse.Combine the coarse mixture, fenugreek seeds, chilli powder, turmeric powder, asafetida, mustard oil and salt and mix well.Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours.Serve the amla pickle immediately or store it in an air-tight container and keep it refrigerated and use as required. Nutrient values (Abbrv) per tbspEnergy23 calProtein0.1 gCarbohydrates1.7 gFiber0.4 gFat1.8 gCholesterol0 mgSodium194.4 mgClick here to view calories for Amla Pickle, Amla Achar, Gooseberry Pickle Amla Pickle video, Amla achar by Tarla Dalal Amla Pickle, Amla Achar, Gooseberry Pickle recipe with step by step photos How to make Spicy Amla pickleHow to make Spicy Amla pickle To prepare amla pickle recipe | amla achar | Indian gooseberry pickle ||amla ka achaar | , in a deep non-stick pan add amlas. Indian gooseberries or amla boosts overall health and is rich in vitamin C, fibre. You can read more about the health benefits of amla here Benefits of Amla. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling Pour enough water to submerge them well. Cook on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape. Drain the water and cool completely. Cut the amlas into 4 to 6 wedges depending on their size and discard the seeds. If you are using small-sized amla then don’t cut into wedges and use them whole. If preparing in large quantity wear hand gloves while doing so as handling amla for a long time causes blackening of nails in a few cases. To make amla pickle recipe | amla achar | Indian gooseberry pickle | heat the oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly. The mustard oil provides a beautiful aroma and pungent flavour but if you don’t like that flavour make use of gingelly oil or regular vegetable oil. In a mortar and pestle, take nigella seeds. Add fennel seeds. Crush it till coarse. Transfer the coarse mixture to a bowl and add fenugreek seeds. Add chilli powder. You can add Kashmiri chili powder to give a fiery red color & mild spicy taste if you do not prefer extremely spicy pickles. Add turmeric powder. Add asafetida. Add mustard oil. We have used a good amount of oil in this amla pickle recipe as it acts as a preservative and increases the shelf life of avla achaar. Add salt and mix well. Add the amla wedges to the mustard oil mixture. Mix well and keep aside for 2 hours. Our instant amla pickle recipe is ready. Serve amla pickle | amla achar | Indian gooseberry pickle | immediately or store the gooseberry pickle in an air-tight container and keep it refrigerated and use as required. After storing the pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar. If you liked this instant pickle recipe then also check out other quick and easy achaar recipes like Shimla Mirch ki Launji Instant Chilli Pickle Drumstick Pickle