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Amla is characterized by its tartness and subtle bitterness and serves as a canvas for culinary creativity. Among the many culinary it offers, the Amla pickle stands out as an embodiment of taste, tradition, and health benefits. In this recipe guide, we will explain how to make amla pickles at home with easy steps.

The Amla pickle pairs exceptionally well with various Indian dishes, acting as a zesty accompaniment that elevates the overall flavor profile.

Amla pickle is renowned for its health benefits. Amla, being a rich source of vitamin C, antioxidants, and other essential nutrients, contributes to overall well-being. Its inclusion in the diet is often associated with boosting immunity, aiding digestion, and promoting hair health.

You can also try Amla Murabba, Amla Candy, and Amla Juice recipes at your home.

Table of Contents

About The Amla Pickle Recipe

The process of making Amla pickle involves transforming fresh, tart Amla into a tangy and savory delight through a combination of spices and preservation techniques.

Throughout this procedure, we will uncover how to make Amla pickle, providing detailed insights, and tips to achieve that ideal balance of flavors and textures.

Ingredients of Amla Pickle

1 kg fresh Amla (Indian gooseberries)
Water as required
3 tbsp methi seeds (fenugreek seeds)
3 tbsp fennel seeds
1/4 cup coriander seeds
1/4 cup mustard dal
2 cups oil
10 green chili (sliced)
2 pieces ginger (sliced)
1 tbsp hing
1/2 tbsp turmeric powder
2-3 tbsp salt
2 tbsp Kalonji (onion seeds or nigella seeds)
3 tbsp Kashmiri red chili powder
1/2 cup jaggery

How To Make Amla Pickle

In a pot of water, add 1 kg fresh Amla and boil for 10 to 12 minutes until the Amla becomes slightly soft.

Then cool down them completely.

Once it has cooled, use your hands to break the amla into small pieces. Keep it aside.

In a pan, add 3 tbsp methi seeds (fenugreek seeds) and 3 tbsp fennel seeds. Roast them for 2 to 3 minutes over low flame.

After it is roasted, let it cool. Then put it in a mixer jar and grind it.

Then add 1/4 cup coriander seeds and 1/4 cup mustard dal into it and grind it again.

Keep it aside.

Now, heat 2 cups oil in a pan over a high flame.

When the oil becomes fully heated, turn off the gas and let it cool down until the oil remains slightly hot.

After that, add green chili, ginger, 1 tbsp hing, 1/2 tbsp turmeric powder, and ground spices in oil.

Mix them properly.

Then add 2-3 tbsp salt and 2 tbsp Kalonji (onion seeds or nigella seeds).

Mix and let it cool down completely.

Once it cools down, add 3 tbsp Kashmiri red chili powder and mix it.

If you want sweet Amla pickle add 1/2 cup jaggery and mix until they melt completely.

Lastly, add boiled Amla pieces and Mix thoroughly. Ensuring the Amla pieces are coated well with the spice mix.

Transfer the Amla pickle to a glass jar or airtight container.

Store it in a cool and dry place for a day before using it to allow the flavors to meld.

Your homemade Amla pickle is ready.

Tips To Make Perfect Amla Pickle

Choose fresh Amla for the best taste and quality of the pickle.

Use mustard oil for an authentic taste of the pickle.

Rest the prepared pickle for a day before consuming it to allow the flavors to meld and enhance the taste.

Use a clean glass jar or airtight container to store the pickle.

You can store the Amla pickle at room temperature for a few days. Keep it in the refrigerator for extended freshness.

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RECIPE CARD

How To Make Amla Pickle in a Few Steps at Home

Course: Sides, PickleCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients :

1 kg fresh Amla (Indian gooseberries)
Water as required
3 tbsp methi seeds (fenugreek seeds)
3 tbsp fennel seeds
1/4 cup coriander seeds
1/4 cup mustard dal
2 cups oil
10 green chili (sliced)
2 pieces ginger (sliced)
1 tbsp hing
1/2 tbsp turmeric powder
2-3 tbsp salt
2 tbsp Kalonji (onion seeds or nigella seeds)
3 tbsp Kashmiri red chili powder
1/2 cup jaggery

Directions

In a pot of water, add 1 kg fresh Amla and boil for 10 to 12 minutes until the Amla becomes slightly soft.
Then cool down them completely.
Once it has cooled, use your hands to break the amla into small pieces. Keep it aside.
In a pan, add 3 tbsp methi seeds (fenugreek seeds) and 3 tbsp fennel seeds. Roast them for 2 to 3 minutes over low flame.
After it is roasted, let it cool. Then put it in a mixer jar and grind it.
Then add 1/4 cup coriander seeds and 1/4 cup mustard dal into it and grind it again.
Keep it aside.
Now, heat 2 cups oil in a pan over a high flame.
When the oil becomes fully heated, turn off the gas and let it cool down until the oil remains slightly hot.
After that, add green chili, ginger, 1 tbsp hing, 1/2 tbsp turmeric powder, and ground spices in oil.
Mix them properly.
Then add 2-3 tbsp salt and 2 tbsp Kalonji (onion seeds or nigella seeds).
Mix and let it cool down completely.
Once it cools down, add 3 tbsp Kashmiri red chili powder and mix it.
If you want sweet Amla pickle add 1/2 cup jaggery and mix until they melt completely.
Lastly, add boiled Amla pieces and Mix thoroughly. Ensuring the Amla pieces are coated well with the spice mix.
Transfer the Amla pickle to a glass jar or airtight container. Store it in a cool and dry place for a day before using it to allow the flavors to meld.
Your homemade Amla pickle is ready.

Notes

Choose fresh Amla for the best taste and quality of the pickle.
Use mustard oil for an authentic taste of the pickle.
Rest the prepared pickle for a day before consuming it to allow the flavors to meld and enhance the taste.
Use a clean glass jar or airtight container to store the pickle.
You can store the Amla pickle at room temperature for a few days. Keep it in the refrigerator for extended freshness.

Have your own secret to perfecting how to make amla pickle? Drop your comments and share this recipe to spread the taste of homemade tangy pickles.

Source

Images by, Sheetal’s kitchen – https://youtu.be/Xk1GCoUK79w?si=v2vjT3-KhXLNlQbF