Name: Fresh Amla Pickle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 200
Cuisine: Indian
Ingredients: 12 big Amla | Indian Gooseberries; 4 tbsp. Mustard seeds; 1½ tbsp. Fenugreek seeds; 1 cup Red chili powder; ¾ cup Salt; 8 cloves Garlic; 2 cups Gingelly oil; 6 tbsp. Lemon juice; 3 tbsp. Mustard seeds; 8 dry Red chilies

Fresh Amla Pickle is a beloved condiment in India, made with seasonal Indian Gooseberries, also known as amla. This tangy, spicy, and flavorsome pickle is a delightful addition to any meal. Each region and family has its own unique twist on this classic, with varying spices and preparation methods. The best part? It’s incredibly easy to make!

The Tangy Delight: Fresh Amla Pickle

Pickles are an integral part of Indian cuisine, they bring flavor to any meals. They are more than just a condiment; they are a testament to the culinary diversity of India. While mango pickle, lemon pickle, and mixed vegetable pickle often steal the limelight, amla pickle deserves a special mention.

Amla, also known as the Indian gooseberry, is a powerhouse of nutrition and taste. Amla pickle, with its unique tangy and spicy flavor, can elevate even the simplest of meals. In this blog post, we’ll explore the world of amla pickle, offering tips and insights into making and enjoying this delightful condiment.

In Andhra, people really enjoy eating pickles. One of the most popular ones is Fresh Amla Pickle (Usiri Avakaya). We love having pickles with our meals, whether it’s breakfast, lunch, or dinner. Hot rice with ghee and pickle is a favorite combination, and even for dinner, we often have pickle rice with papad. The recipe I’m sharing today is from my sister’s mother-in-law. I want to thank her for sharing this amazing recipe with us.

Give this easy recipe a try and savor the delightful flavors of amla pickle. It pairs well with rice, roti, and even south Indian breakfast recipes like Idli, Dosa, Vada, etc. Happy pickling!

Amla: The Superfood

Before we delve into the realm of amla pickle, let’s take a moment to appreciate the nutritional treasure that amla is. Amla is renowned for its high vitamin C content, making it a potent antioxidant that boosts the immune system. It is also rich in essential nutrients like vitamin A, calcium, and iron. The health benefits of amla are numerous, from aiding digestion to promoting skin and hair health. Incorporating amla into your diet through amla pickle is an excellent way to harness its goodness.

Goodness loaded Indian Gooseberries:

Amla is the Hindi name for small, round, green, pulpy, pungent smelling and juicy Indian Gooseberries which are nutritional and antioxidant rich powerhouse fruits (berries). Commonly known as Usirikaya in Telugu, Nellika in Tamil.

Rich in Vitamin C, which helps in increasing immunity and protects our body against infection.
Aides digestion and improves appetite.
High in fiber and low in calories
Loaded with calcium, iron, phosphorous, carotene and vitamin B
Choosing & Cleaning Gooseberries for Pickling:
Firm, big and light green gooseberries with no bruises on outside are perfect for pickling.
Soak the gooseberries in water for 15 minutes and then thoroughly wash under running water for 2-3 times.
Drain and wipe them with kitchen tissue or towel until dry. Spread them on kitchen towel and let them dry completely.

Making Fresh Amla Pickle: Tips and Tricks

While amla pickle is a delectable addition to any meal, preparing it can be a bit of a challenge. Here are some tips to help you make the perfect batch of amla pickle:

Choose Fresh Amla: The key to a great amla pickle is using fresh, firm amlas. Overripe or soft amlas can result in a mushy pickle.
Clean and Dry Thoroughly: Wash the amlas thoroughly and let them dry completely. Any moisture can lead to spoilage, so make sure they are perfectly dry.
Amla Preparation: Cut the amlas into pieces of your preferred size. Some like them in small bits, while others prefer larger chunks. Remove the seeds, as they can be bitter and affect the overall taste.
Sun-Drying: After cutting the amlas, let them sun-dry for a few hours. This helps remove any residual moisture and gives the pickle a longer shelf life.
Spices and Seasoning: The choice of spices and seasoning is crucial. Mustard seeds, fenugreek seeds, turmeric, salt and red chili powder are common ingredients. The right balance of these spices can make or break your pickle, so be mindful of the quantities.
Oil: Use good quality oil for pickling. Gingelly oil is a popular choice, but you can use any oil with a neutral flavor that you prefer.
Sterilize the Jar: Before adding the pickle, ensure the jar you’re using is clean and dry. Sterilizing it can help prolong the pickle’s shelf life.
Storage: Store the amla pickle in a cool, dry place. Ensure that the pickle is submerged in oil to prevent spoilage. If you see any signs of mold or discoloration, it’s best to discard the pickle.
Maturation Period: Amla pickle, like many other pickles, benefits from a maturation period. It allows the flavors to meld together. Typically, you should let the pickle sit for at least a 2-3 days before digging in.

Enjoying Fresh Amla Pickle

Now that you’ve made your batch of amla pickle, it’s time to savor the goodness. Here are a few tips for enjoying it:

Pair it with Plain Rice: Amla pickle can be a simple yet delightful accompaniment to plain steamed rice. The tangy and spicy flavors complement the mildness of rice perfectly.
With Roti or Paratha: If you’re a fan of Indian bread like roti or paratha, amla pickle adds an extra zing to your meal. Roll up a piece of amla pickle with your bread, and you’ve got yourself a delicious bite.
As a Condiment: Amla pickle can also be used as a condiment in sandwiches or wraps. It adds a unique twist to your regular sandwiches, making them more exciting.
Health Benefits: Remember that amla pickle is not just about taste; it’s also packed with health benefits. So, don’t hesitate to enjoy it in moderation.
Experiment with Recipes: Get creative! Use amla pickle as an ingredient in recipes like amla pickle-stuffed parathas or amla pickle chutney to explore new flavors.

So, the next time you have a batch of fresh amlas, consider transforming them into this zesty, aromatic delicacy that adds a burst of flavor to your meals.

Recipes with Indian Gooseberries – Amla:

Ripe gooseberries have yellow tinge on the outer wall and these taste sweet. Whereas the unripe ones which are light green in color will taste tangy and sweet. Amla juice is one of the popular drink made with gooseberries. Apart from this, here is a list of my favourite Indian and International gooseberry recipes, to try,

Indian Gooseberry Recipes:

Amla Pulihora, Amla Rasam, Amla Murabba, Amla Raita

International Gooseberry Recipes:

Gooseberry Jam, Gooseberry Sorbet, Gooseberry Crumble

Yield: 200g

Fresh Amla Pickle Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

12 big Amla | Indian Gooseberries
4 tbsp. Mustard seeds
1½ tbsp. Fenugreek seeds
1 cup Red chili powder
¾ cup Salt
8 cloves Garlic
2 cups Gingelly oil
6 tbsp. Lemon juice
3 tbsp. Mustard seeds
8 dry Red chilies

Instructions

How To Make Fresh Amla Pickle

Step-by-Step Recipe

Wipe the amla dry and make small 2-3 vertical cuts. Set aside.
On low flame dry roast mustard seeds until nice aroma starts to come from them. Turn off the flame and remove on a plate. Leave the mustard seeds to cool.
In the same pan add fenugreek seeds and dry roast them on low flame until they start to change color. Turn off the flame and remove on a plate. Leave to cool.
In the same pan heat two cups of oil. When the oil is hot, reduce the flame and slowly add amla. Fry on medium heat for 15-20 minutes.
Keep turning and make sure amla is getting fried evenly on all sides. Remove one amla and press with backside of a spoon. If it is soft, then remove the amlas using slotted spoon. Set aside.
In the same oil, add mustard seeds and when they start to splutter, add dry red chilies and fry for 2 minutes. Turn off the flame. Leave the oil to completely cool.
Grind and make coarse powder of roasted mustard and fenugreek seeds. Take this into a bowl and add red chili powder, garlic cloves and salt. Mix well using a spoon and add fried amlas to this. Gently mix with spoon and add completely cooled oil from step 5.
Mix well with spoon and add lemon juice. Check for salt now. It should be salty. If not, then add little salt.
Mix again and transfer this into a clean and dry airtight jar. Leave for 1-2 days and start relishing.
Add love to make this Amla Pickle taste ‘Yummy’.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 19gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 3546mgCarbohydrates: 6gFiber: 3gSugar: 1gProtein: 2g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.