Amla Pickle / Indian Gooseberry Pickle Recipe | How to make Amla Pickle / Indian Gooseberry Pickle Recipe

By Poonam Bachhav  |  22nd Mar 2016  |  
4.9 from 16 reviews Rate It!
  • Amla Pickle / Indian Gooseberry Pickle Recipe, How to make Amla Pickle / Indian Gooseberry Pickle Recipe
Amla Pickle / Indian Gooseberry Pickle Recipeby Poonam Bachhav
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    20

    People

936

16





About Amla Pickle / Indian Gooseberry Pickle Recipe Recipe

Indians love pickles and a typical Indian meal is incomplete without a pickle served by the side. I am sharing my mums recipe of a very easy yet delicious Amla Pickle. This pickle gets a spicy kick from the red chili powder, a slight sweet taste due to added Jaggery , a tinge of bitterness from the fenugreek seeds and the amla imparts sourness to the pickle .

Amla Pickle / Indian Gooseberry Pickle Recipe

Ingredients to make Amla Pickle / Indian Gooseberry Pickle Recipe

  • 1/2 kg Amla / indian gooseberry (14-15 large or 17-20 small )
  • 1/4 Cup Red Chili Powder
  • 1/4 cup salt
  • 1/4 cup mustard seed dal
  • 1/4 cup grated jaggery
  • 2 tbsp turmeric powder
  • 1 tbsp roasted fenugreek seeds / Methi dana powder
  • 1 tsp Hing / asafoetida
  • 1 1/2 Cup oil

How to make Amla Pickle / Indian Gooseberry Pickle Recipe

  1. Wash the Amla , pat dry and prick all over with fork. Keep them in a colander. Heat up water in a big vessel. Keep the colander of Amla over it and cover it. Let the Amla cook on steam for about 20 minutes.
  2. Dry roast the fenu greek seeds on a heated skillet until fragrant. Cool and grind them to powder. Also let the amla cool down. Now remove seed and make small wedges of the cooked amla.
  3. In a big vessel first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal ,Salt and Red Chili powder.
  4. Mix it nicely with a spatula. Now add in the grated Jaggery and mix again. Heat up the Oil on a low to medium flame . Do not boil it. Put off the flame and let the oil cool down a bit . Now add this Oil to the pickle masala and mix well.
  5. Keep the pickle covered overnight. Next day oil will float up . Stir it again and fill in clean and dry glass jars.This pickle stays good at room temperature for about 2-3 months. But color may darken slightly so better to refrigerate.
  6. This pickle can be eaten immediately and does not require to be kept in sunlight. Serve it with chapati , rice, khichadi or any paratha of your choice.

My Tip:

The oil layer should always cover the pickle in the jar to ensure the pickle lasts for longer time without spoilage.

Reviews for Amla Pickle / Indian Gooseberry Pickle Recipe (16)

Neetu Mulchandania year ago

mustard seed dal..what that
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poonam garga year ago

How to prevent amla pickle
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Sonu a year ago

Sounds interesting ... How should the amlas be after steaming ? I mean shud it be properly cooked or parboiled types .
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Khushboo Rathod Bendalea year ago

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Sarmistha Purkayasthaa year ago

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Shyamala Iyera year ago

Wonderful pickle shall give it a try nd get you the feed back poonam.
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Vasantha Hanumantha Raoa year ago

Yummy
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Sunita Zelawata year ago

glad you liked the raciepy
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Usha Kashyapa year ago

thanks for the easy process of making amla pickle .
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Vaishali Nhalande More2 years ago

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Komalasuri Komalasuri2 years ago

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Chayashree Bhandarkar2 years ago

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Pallavika Desai2 years ago

love it
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Rekha Shah2 years ago

thanks for the pickle recipe ( amla)
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Gagandeep Kaur2 years ago

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Shilpi lala2 years ago

I love this pickle! thanks :D
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