How to make Amla Pickle Recipe - Indian gooseberry pickle

This recipe has featured on the show Khanakhazana.

Main Ingredients : Amla, Red Chilli Powder ( लाल मिर्च पावडर )

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Amla Pickle

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Amla Pickle checkout Amle Ka Murabba . You can also find more Pickles, Jams and Chutneys recipes like Aam Launji, Tamatar Ki Chutney, Amle Ka Murabba, Sweet Mango Pickle. Or try out these recipes from Indian Cuisine like Methiwali Dal, Pepper Garlic Malai Prawns, Shrikhand With Stewed Apricots, Adrak Navratan.

Amla Pickle Recipe Card

Amla Pickle
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Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Amla Pickle

  • Amla 500 grams

  • Red Chilli Powder 1 1/2 cups

  • Sea salt 1 1/2 cups

  • Turmeric powder 1 teaspoon

  • Sesame oil (til oil) 1 1/2 cups

  • Mustard powder 3 tablespoons

  • Asafoetida 1 teaspoon

Method

Step 1

Cut each amla into thin segments.

Step 2

Add one cup of salt and half a teaspoon of turmeric powder, stir and keep covered in a glass bottle for two to three days.

Step 3

Toss the bottle daily a couple of times but do not use a spoon or stir with hand. Heat oil to smoking point and allow to cool.

Step 4

Take the remaining sea salt in a bowl and crush slightly. Add red chilli powder, remaining turmeric powder, mustard powder and mix well.

Step 5

Add amla (no need to wash amla or throw liquid which might have collected in the glass bottle) and mix well. When the oil has cooled slightly add asafoetida.

Step 6

Cool the oil some more and add to the amla mixture. Transfer the pickle into sterilized glass or porcelain bottles and keep covered tightly.

Step 7

Pickle will be ready in three to four days and will keep for at least three to four months.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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