Sanjeev Kapoor

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Amla Pickle Recipe

Indian gooseberry pickle

This recipe has featured on the show Khanakhazana.

Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Amla Pickle


  • Indian gooseberry (amla)
    500 grams
  • Sea salt
    1 1/2 cups
  • Turmeric powder
    1 teaspoon
  • Sesame oil (til oil)
    1 1/2 cups
  • Red chilli powder (deghi mirch)
    1 1/2 cups
  • Mustard powder
    3 tablespoons
  • Asafoetida
    1 teaspoon


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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