Amla Pickle is much loved pickle made with seasonal Indian Gooseberries. Tangy, spicy and flavoursome amla pickle, which I am going to share with you is very easy to make. Do give this a try!
After Mango Pickle (Andhra Avakaya), Amla Pickle (Usiri Avakaya) is much loved pickle in Andhra. Whatever may be the reason and whatever may be the season, you fill find a pickle in Andhraite’s plate. We love devouring pickles. Sometimes I skip chutney and savour my breakfast (idli, dosa, vada, upma, chapati or even pongal) with pickle. Hot rice, ghee and pickle with omelette is my comfort food any day followed by curd rice and pickle. Even when taste buds crave, I polish off my dinner with pickle rice and papad. The recipe I am sharing with you today is from the treasure of recipes of my sweet little sister’s MIL. Thank you aunty for sharing this wonderful recipe…
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.
Tips to store Amla Pickle:
- Always store in a clean and dry airtight container.
- The oil should float on top. Oil and salt acts as preservatives and so the pickle should always be salty and oily.
- If you think oil is less, you can gently heat the oil and add mustard and dry chillies to it. When mustard seeds start to splutter, turn off the flame and leave it cool. Add this to pickle and mix using a clean and dry spoon.
- With the quantities mentioned in this post, you get nearly 400 grams of pickle. You can keep half of it outside and rest of the pickle can be refrigerated until use.
- Always remember to use clean and dry spoon in pickles.
Amla Pickle Recipe
- 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
How to make Amla Pickle | Amle ka Achar
- 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’.
Recipes with Indian Gooseberries – Amla:
Ripe gooseberries, which will have yellow tinge on the outer wall, will 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 recipes, which I keep trying with Amla are,