Amla Pickle, Amla Achar, Gooseberry Pickle
by Tarla Dalal
amla pickle recipe | amla achar | Indian gooseberry pickle | with 18 amazing images.
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
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
For Amla Pickle
10 amlas (indian gooseberries)
1/4 cup mustard (rai / sarson) oil
3 tsp fennel seeds (saunf)
1 tsp nigella seeds (kalonji)
3 tsp split fenugreek seeds (methi na kuria)
1 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp salt
For amla pickle
- For amla pickle
- To make {span class="bold1"}amla pickle{/span}, 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 {span class="bold1"}amla pickle{/span} immediately or store it in an air-tight container and keep it refrigerated and use as required.
Amla Pickle video, Amla achar by Tarla Dalal
How to make Spicy Amla pickle
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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
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Pour enough water to submerge them well.
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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.
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Drain the water and cool completely.
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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.
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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.
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In a mortar and pestle, take nigella seeds.
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Add fennel seeds.
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Crush it till coarse.
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Transfer the coarse mixture to a bowl and add fenugreek seeds.
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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.
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Add turmeric powder.
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Add asafetida.
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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.
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Add salt and mix well.
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Add the amla wedges to the mustard oil mixture.
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Mix well and keep aside for 2 hours. Our instant amla pickle recipe is ready.
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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
Tips for amla pickle
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Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling.
-
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.
| Energy | 23 cal |
| Protein | 0.1 g |
| Carbohydrates | 1.7 g |
| Fiber | 0.4 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 17.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 75 mg |
| Folic Acid | 0.1 mcg |
| Calcium | 6.4 mg |
| Iron | 0.2 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 0 mg |
| Sodium | 194.4 mg |
| Potassium | 28.2 mg |
| Zinc | 0 mg |
I have learned lots of recipes from my college days and still cooking dishes as per ur instructions. I love ur recipes and you mam♥
I made this amla pickle 2 days back and followed this quick & easy recipe as given here. The result was amazing. Everyone in the house loved it. Knowing the benefits of amla this is the best way to get the family to have it. I now plan to make it in larger quantity. Thank you for sharing the recipe.
Thank you mam. I''ll try it. The ingredients that are in your recipe are really very healthy. Thanks for your prompt response.
Mama, I''m concerned about the nutritious value of avla, if the water after boiling is not used. Is it possible to steam the avlas, it will loose some juice but not as much as boiling.
I have been trying this recipe for years now and it''s perfect
Hi, I tried this recipe and it came out v well. V easy to make and v tasty...nice traditional taste. Only difference, I dry roasted the fenugreek seeds and ground them also coarsely. Thanks
Good,it''s very helpful to making my testy pikal, Thanks
Awsome racipe Thanx mam I like my family.....yummy
quick n easy recipe to make a tasty amla pickle
Edited after original posting.