Instant Amla Pickle | How to make Instant Amla Pickleby Rita AroraCreated on 22nd Nov 2016

  • Instant Amla Pickle, How to make Instant Amla Pickle
Instant Amla Pickleby Rita Arora
  • Instant Amla Pickle | How to make Instant Amla Pickle (85 likes)

  • By Rita Arora
    Created on 22nd Nov 2016

My grandmother used to call Amla as sacred fruit and as a blessing for winters. Amla is a great immunity booster thanks to very high levels of Vitamin C in it.

  • Prep Time10mins
  • Cook Time10mins
  • Serves6People
Instant Amla Pickle


  • 8-10 amlas
  • 6-7 green chilies
  • 3" ginger
  • 1/3rd tsp mustard seeds (rai)
  • 1/3rd tsp hing (asafoetida)
  • 1/3rd tsp haldi (turmeric powder)
  • Half tsp red chili powder
  • Half tsp garam masala
  • 2 tbsp Oil
  • Salt to taste


  1. Cut amlas, green chilli and ginger into slices and transfer them to a bowl.
  2. Heat a tadka pan (kadhai) and add oil.
  3. When oil heats up, add mustard seeds.
  4. After mustard seeds start to splutter, add a pinch of haldi, hing, and red chili powder.
  5. Add amla, ginger and chilies and stir well with all the spices. Cover the lid and cook for 2-5 mins. Amla will be slightly soft, now remove the lid and cook for 2-5 mins.
  6. Switch off the flame, and let it cool. Store and refrigerate in an airtight container.
My Tip: Do not store pickles in plastic containers. Salty and acidic food kept in plastic containers causes the harmful chemicals that are used to make plastic to leach into the food. Always store pickles in glass or ceramic jars.
  • banashree bandopadhyaya4 months ago

    Sorry Ritu ji

  • banashree bandopadhyaya4 months ago

    Nyc one Reena ji

  • Rita Arora5 months ago

    Welcome Reena ji

  • Reena Andavarapu5 months ago

    Ok.... Thanks Ritu :)

  • Rita Arora5 months ago

    I have used the smaller ones.

  • Reena Andavarapu5 months ago

    Actually there is a difference in taste and texture of the two sizes which vary in their varieties too, hence wanted to clarify

  • Rita Arora5 months ago

    You have to just roughly chopped, you can take any size of amlas.

  • Reena Andavarapu5 months ago

    The amlas used here are the big ones or smaller ones?

  • Rifi Riz5 months ago

    Thanks a ton for the tip.

  • Rupa Dixit5 months ago

    Thank you for tip

  • Shyamala Iyer5 months ago

    Thanks for the useful tip dear.nice pickle.

  • Vasantha Hanumantha Rao5 months ago

    Tongue tingling

  • Veena Kalia5 months ago


  • Aavishkaarni Asthana5 months ago

    Seems yummy will try for sure

  • Rita Arora5 months ago

    Whole rai

  • Tiwari Manoj5 months ago

    Do we use whole rai or the ones that are split that is used in pickles

  • Reena Andavarapu5 months ago

    Looks yum and easy... :ok_hand:

  • Shiva Pande5 months ago

    This is so awesome! Will try it very soon