How to make Amla Pickle - Amla or Indian gooseberry pickled with Indian spices.

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

Amla pickles are the kind of accompaniments that turn everyday meals like rice-dal or dahi chawal into a spiced up delicious dinner! Amla as an ingredient comes loaded with plenty of nutritional content - Vitamin C rich, heart friendly, great for skin and hair – you name it! This amla pickle recipe is really simple, but comes with its share of dos and don’ts like all pickles do! Make a big batch because it is delicious and you can store it for months.

For more recipes related to Amla Pickle checkout AMLA PICKLE, Amle Ka Murabba. You can also find more Pickles, Jams and Chutneys recipes like Drumstick Pickle, Palaghat Vadu Mangai, Cheese And Herb Dip, Coconut chutney.

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

Taste : Spicy

Ingredients for Amla Pickle Recipe

  • 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.