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Instant Amla Pickle / Amla Launji

Sanchita Agrawal Mittal
15 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Instant Amla Pickle / Amla Launji RECIPE

A very yummy and healthy way of consuming amlas as it comes loaded with plenty of nutritional content - Vitamin C rich, heart friendly, great for skin and hair. This amla pickle recipe is really simple and handy and you can store this delicious pickle in the refrigerator for months and use as and when required.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • UP
  • Roasting
  • Accompaniment
  • Healthy

Ingredients Serving: 4

  1. 500 gm - Amlas or gooseberries
  2. 1 tbsp - mustard oil
  3. 6 tsp - sugar
  4. 1 tsp - chilli Powder
  5. 1/2 tsp -Turmeric powder
  6. 1 tsp - coriander powder
  7. salt to taste
  8. 2-3 sticks - dalchini / Cinnamon
  9. 1/2 tsp - cumin seeds / Jeera
  10. 1 tsp - Mustard seeds / sarson
  11. 1/2 tsp - fenugreek / Methi seeds
  12. 1/2 tsp - Fennel seeds /Moti saunf
  13. 2 pinches - Hing / asafoetida
  14. 4-5 - Long green chilies


  1. Wash and boil the amlas with 3/4th of glass of water in a pressure cooker only for one whistle. When cool, remove the seeds and separate the segments.
  2. Heat a wok / kadhai and add the cumin seeds, mustard seeds, fennel seeds, methi seeds, dalchini and asafoetida, dry roast them for a minute. Now add mustard oil and chopped chilies and saute for 1 minute.
  3. Add the amla and the masalas, mix well for two minutes. Add sugar and sprinkle one tsp of water and mix again.
  4. When sugar melts simmer the flame and let it cook for 2,3 minutes so that all flavours infuse into the amlas and the pickle gets a shiny glaze. Remove from the flame after 1-2 minutes.
  5. Serve hot or cool as u like with paranthas, pooris or just like that.
  6. It can also be stored in an air tight glass container in refrigerator for months and consumed as and when required.

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