Amla Pickle (Indian Gooseberry Pickle) recipe

Amla Pickle (Indian Gooseberry Pickle)

by @chefspalette
Prep Time
15min
Cook Time
10min
Total Time
25min

A tangy and spicy Indian pickle made with amla (Indian gooseberries) and a blend of aromatic spices.

Ingredients

20 Servings
(1 serving = 1 tbsp)

Main Ingredients

  • 500g
    Amla (Indian gooseberries)
  • 200mL
    Mustard oil

Spices

  • 1tbsp
    Fenugreek seeds (methi)
  • 1tbsp
    Fennel seeds (saunf)
  • 2tbsp
    Mustard seeds (rai)
  • 1/4tsp
    Asafoetida (hing)
  • 1tsp
    Turmeric powder
  • 1tbsp
    Red chili powder
  • 2tbsp
    Salt
  • 2tbsp
    Lemon juice

How to make Amla Pickle (Indian Gooseberry Pickle)

Prepare the Amla

  1. Wash the amlas thoroughly and pat them dry with a clean cloth.

  2. Steam or boil the amlas for 5–7 minutes until slightly soft. Allow them to cool.

  3. Separate the segments by gently pressing on each amla to split them along their natural lines. Discard the seeds.

Dry Roast the Spices

  1. In a dry pan, lightly roast fenugreek seeds, fennel seeds, and mustard seeds until aromatic.

  2. Let them cool, then grind them coarsely or leave them whole for a rustic texture.

Heat the Oil

  1. Heat mustard oil in a pan until it reaches its smoking point. This step reduces the raw flavor of the oil.

  2. Turn off the heat and allow it to cool slightly before proceeding.

Mix the Spices

  1. Add asafoetida, turmeric powder, and red chili powder to the warm oil. Stir well to combine.

Combine the Ingredients

  1. Add the boiled amla segments to the spiced oil.

  2. Mix in the roasted spice mixture and salt. Toss everything gently to coat the amlas evenly.

Optional Step for Extra Tanginess

  1. If you prefer a tangier pickle, add lemon juice at this stage and mix thoroughly.

Store the Pickle

  1. Transfer the pickle to a clean, dry, airtight glass jar.

  2. Allow it to rest at room temperature for 2-3 days, stirring with a clean spoon daily to ensure even marination.

Tips & Tricks

  1. The pickle can be stored for up to 2–3 months in a cool, dry place. Refrigeration can extend its shelf life.

  2. Serve with parathas, curd rice, or as a side dish with your favorite meals.

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Recipe by

@chefspalette

Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...