Amla Pickle Recipe – A spicy, tangy, and mouthwatering pickle made with amlas (gooseberries) and basic spices.
Amla has numerous health benefits, including being high in Vitamin C and containing a variety of minerals and vitamins such as calcium, phosphorus, iron, carotene, and vitamin B complex. Amla is also a potent antioxidant. So why not maximize the benefits of this superfruit by preserving it in the form of a pickle and consuming it on a regular basis?
Now there can be many variations for this amla pickle recipe. Some of the ingredients may differ across states. We have tried to simplify the process of preparing the amla pickle. This is a sour version of amla pickle recipe. But you can also prepare sweet amla pickle.
Just remember to follow all the instructions to store this pickle for up to 6 months. For that, go through all the tips mentioned below.
If you would like to make the most of amla season, then check this recipe for How to preserve and store amla juice.
Health Benefits of Amla (Gooseberry)
As we all know, amla has many health advantages, and one of the best ways to enjoy these advantages to the fullest is by making and eating this amla pickle.
Amla (also known as gooseberry) is rich in nutrients, and regularly consuming amla or amla juice has several health benefits for humans. Vitamins A and E are also present in amla in addition to vitamin C.
How to make Amla Pickle Recipe (Sour) | Step-by-Step Recipe
Pre-preparations
Heat 1/3 cup mustard oil in a pan. Once it reaches its boiling point, switch off the flame and allow it to cool.
In a mixer jar, take 1 tablespoon methi (fenugreek seeds) and blend to a coarse powder. Grind in pulse mode.
Wash and dry the amla. Peel off black marks. Cut the amla into small pieces and discard the seeds.
To prepare amla pickle
Heat 2 tablespoons of oil in a pan. Add dry red chillies, hing and amla wedges. Mix well and cook for about 4-5 minutes or till amla pieces become slightly soft. Check with a knife. Cook on a medium flame and keep stirring continuously.
Then add turmeric powder and salt. Mix well and cook for about a minute. Switch off the flame.
Now add methi seeds powder, rai na kuriya (split mustard seeds), amchur and red chilli powder. Mix well. Do not switch on the flame. Let this cool down completely.
Once this cools down, pour 1/3 cup of cooled oil on it. Mix.
Transfer the pickle to a sterilized bottle.
You can consume the pickle after 2-3 days.
Serve this lip-smacking pickle with your daily lunch/dinner menu or for your breakfast with parathas and puris.
Pro Tips
- Adjust the spices to your preference. Also, taste the pickle and add salt accordingly.
- Ensure the pickle’s oil level is enough to cover the top portion. If you feel that the oil level is less or over the period it is used, then again add a little quantity of mustard oil. Follow the same process – heat mustard oil in a pan till it reaches its boiling point, switch off the flame and allow it to cool. Then add to the pickle container.
- Do not over-cook the amlas. Just saute them for 4-5 minutes. To check insert a knife in 1-2 pieces of amla to check. The amlas should be soft enough that the knife can be inserted without difficulty, but the pieces should not break.
- If you don’t have split mustard seeds, then you can use regular mustard seeds. For that, add mustard seeds to the mixer jar along with fenugreek seeds to blend to a powder.
Storage
You can store this amla pickle at room temperature for up to 7 days. Later, transfer the container to the refrigerator, which will stay good for 6 months.
More Pickle & Chutney Recipes to try
Sprouted Fenugreek (Methi) Seeds & Raw Mango Salad
Recipe Card
Amla Pickle Recipe (Sour)
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Ingredients (1 cup = 240 ml)
For the tempering & Masalas
- 2 tablespoons mustard oil sarson oil
- 1 broken dry red chilI cut into 2 pieces & deseeded
- ¼ teaspoon hing/asafoetida
- ½ teaspoon turmeric powder haldi
- ½ teaspoon salt
- 1 tablespoon methi fenugreek seeds
- 1 teaspoon rai na kuriya split mustard seeds
- 1-2 tablespoon red chilli powder
- ½ teaspoon amchur/dry mango powder
Other Ingredients
- 250 grams amla/gooseberries
- 1/3 cup mustard oil sarson oil
Instructions
Pre-preparations
- Heat 1/3 cup mustard oil in a pan. Once it reaches its boiling point, switch off the flame and allow it to cool.
- Wash and dry the amla. Peel off black marks. Cut the amla into small pieces and discard the seeds.
- In a mixer jar, take 1 tablespoon methi seeds (fenugreek seeds) and blend to a coarse powder. Grind in pulse mode.
To prepare amla pickle
- Heat 2 tablespoons of oil in a pan. Add dry red chillies, hing and amla wedges. Mix well and cook for about 4-5 minutes or till amla pieces become slightly soft. Check with a knife. Cook on a medium flame and keep stirring continuously.
- Then add turmeric powder and salt. Mix well and cook for about a minute. Switch off the flame.
- Now add methi seeds powder, rai na kuriya (split mustard seeds), amchur and red chilli powder. Mix well. Do not switch on the flame. Let this cool down completely.
- Once this cools down, pour 1/3 cup of cooled oil on it. Mix.
- Transfer the pickle to a sterilized bottle.
- You can consume the pickle after 2-3 days.
- Serve this lip-smacking pickle with your daily lunch/dinner menu or for your breakfast with parathas and puris.
Video
Notes
- Adjust the spices to your preference.
- Ensure the pickle’s oil level is enough to cover the top portion.
- If you feel that the oil level is less or over the period it is used, then again add a little quantity of mustard oil. Follow the same process – heat mustard oil in a pan till it reaches its boiling point, switch off the flame and allow it to cool. Then add to the pickle container.
- Do not over-cook the amlas. Just saute them for 4-5 minutes. To check insert a knife in 1-2 pieces of amla to check. The amlas should be soft enough that the knife can be inserted without difficulty, but the pieces should not break.
- If you don’t have split mustard seeds, then you can use regular mustard seeds. For that, add mustard seeds to the mixer jar along with fenugreek seeds to blend to a powder.
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