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!
  • Photo of Amla Pickle / Indian Gooseberry Pickle Recipe by Poonam Bachhav at BetterButter
Amla Pickle / Indian Gooseberry Pickle Recipeby Poonam Bachhav
  • Prep Time


  • Cook Time


  • Serves





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 Mulchandani3 years ago

mustard seed dal..what that

poonam garg3 years ago

How to prevent amla pickle

Sonu 3 years ago

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

Khushboo Rathod Bendale3 years ago


Sarmistha Purkayastha3 years ago


Shyamala Iyer3 years ago

Wonderful pickle shall give it a try nd get you the feed back poonam.

Vasantha Hanumantha Rao3 years ago


Sunita Zelawat3 years ago

glad you liked the raciepy

Usha Kashyap3 years ago

thanks for the easy process of making amla pickle .

Vaishali Nhalande More3 years ago


Komalasuri Komalasuri3 years ago


Chayashree Bhandarkar3 years ago


Pallavika Desai3 years ago

love it

Rekha Shah3 years ago

thanks for the pickle recipe ( amla)

Gagandeep Kaur3 years ago


Shilpi lala3 years ago

I love this pickle! thanks :D

Cooked it ? Share your Photo