amla pickle

This Amla Pickle or Amla Achar is an Andhra style spicy and tasty pickle made with Indian gooseberry, spices, sesame oil and lemon juice. This gooseberry pickle recipe does not need any sunlight.

Amla ka Achar | Amla Pickle

Indian gooseberry ((amla) or about 2 cups chopped amla)

sesame oil ((gingelly oil) for frying amla)

garlic (- small to medium, slightly crushed)

mustard seeds (or 3 tablespoon mustard seeds powder)

fenugreek seeds

red chili powder

turmeric powder

salt (or add as required)

lemon juice

sesame oil

¼ teaspoon asafoetida ((hing))

Firstly, rinse the amla very well in water. Then, wipe them dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally.

Add mustard seeds and fenugreek seeds in a grinder.

Grind to a semi-fine powder. Set aside.

Preparation

Chop the amla and remove the seeds. Discard the seeds.

Heat ⅓ cup sesame oil (gingelly oil) in a kadai or pan.

Add the chopped amla pieces. Mix well.

Cover the pan and let the amla pieces cook in oil. Keep checking in between.

You don&#039;t need to cook the amla pieces till golden. They should be cooked till soft. Slid a knife through a few pieces and it should slid easily. This cooking on a medium-low heat takes about 6 to 7 minutes.

Once the amla pieces are cooked, switch off the heat. Add 2 to 3 medium garlic cloves (crushed). Mix well and let this mixture become warm.

Set aside for about 10 minutes and let the amla pieces be in the pan only. Do not remove them.

Cooking amla

When the amla and oil mixture becomes warm, add red chili powder, turmeric powder, salt as required and the ground mustard seeds and fenugreek powder.

First, add 1 tablespoon salt. Mix very well. Check the taste. If you feel it&#39;s less, then add some more salt. If the pickle tastes salty, then it&#39;s fine as when it matures, the extra salty taste goes away.

Mix thoroughly. Let this mixture cool at room temperature.

Add 1 tablespoon lemon juice when the pickle mixture has cooled. Mix again.

Spoon the pickle in a clean sterilized glass jar. Cover with a lid and set aside.

Making amla achar

Heat ¼ cup sesame oil in a small pan. This step is optional and can be skipped.

Keep the heat to a low and add ¼ teaspoon asafoetida (hing).

Mix well and switch off the heat. Let this oil cool at room temperature.

Then, pour this tempering in the pickle jar. Some oil will float on top and that&#039;s fine. Cover the jar with a lid and let the pickle mature for 3 to 4 days. Keep in a dry place.

Serve Amla Pickle or Amla ka Achar with your everyday meal. After you begin to use the pickle, refrigerate it.

Tempering for amla pickle

Amla Pickle is a spicy condiment made with Amla also known as Indian gooseberries, red chilli powder, other spices &amp; oil. Serve this with rice or any breakfast dishes.

Amla Pickle Recipe

amla (large, about 150 grams)

mustard

methi seeds

salt (+ more)

lemon

red chilli powder

turmeric

garlic (large, minced (optional, but recommended))

Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly. You can also chop them and use.

Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.

Fry amla in oil until partially cooked. They turn light golden in color when they are done.

Add garlic and switch off. Allow to cool down a bit.

When still hot, add other ingredients except lemon juice.

Once cooled squeeze lemon juice.

Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice.

Serve amla pickle with rice, dosa or paratha.

In a pickle about flavors? Amla ka Achar, is a pickle that's “berry” special. This Indian gooseberry delight is 100% capable of “amla-mazing: your senses and bringing you straight to pickle paradise

amla ka achar (Instant Indian gooseberry pickle)

fresh amla (about 11 amla fruits)

mustard seeds

cumin seeds

Kashmiri red chili powder

oil (olive oil, canola, sunflower, or peanut oil)

salt

Steam the fresh amla fruits in a steamer for about 10 minutes until they become soft and tender. Allow them to cool completely.

Once cooled, gently split each amla fruit into six sections, discarding the seeds. 

In a dry pan, toast the mustard seeds, cumin seeds, and fenugreek seeds until they become aromatic. This intensifies the flavors of the spices.

Using a spice grinder, blender or mortar and pestle, grind the toasted seeds along with the Kashmiri red chili powder, turmeric powder and salt into a coarse powder

In a mixing bowl, combine the cooled, sectioned amla with the prepared spice blend.

Add the chosen oil (olive, canola, sunflower, or peanut oil) to the bowl, coating the amla evenly with the fragrant spice-infused oil.

Squeeze fresh lemon juice over the spiced amla mixture.

Mix all the ingredients thoroughly, ensuring the amla sections are well-coated with the spices, oil, and lemon juice.

Transfer the Amla ka Achar into clean, dry glass jars with airtight lids, to preserve it.

Store the pickle under refrigeration, and use it within a couple of months.

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Amla ka Achar | Amla Pickle

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Top 3 amla pickle recipes from across the web

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The most viewed amla pickle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine