How to make Amla Pickle -

Sweet and sour Indian gooseberry pickle.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Indian Gooseberries, Vinegar (विनेगर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Lemon And Fresh Turmeric Pickle Bhune Baingan Ki Chutney Plum Jam Mango Pachidi

Amla Pickle

Amla Pickle Recipe Card

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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.    

Prep Time : 0-5 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Amla Pickle Recipe

  • Indian Gooseberries 15-18

  • Vinegar 5-6

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Oil 4 tablespoons

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Ginger peeled and sliced 2 inch

  • Fennel seeds (saunf) 1 tablespoon

  • Mustard powder 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Grated jaggery 2-3 tablespoons

  • Vinegar 3/4 cup

  • Onion seeds 2 teaspoons

Method

Step 1

Boil gooseberries with salt and ¼ tsp turmeric sufficient water in non-stick pan till the fruit is soft.

Step 2

Drain, cool down gooseberries to room temperature and cut them into wedges.

Step 3

Heat oil in another non-stick pan, add fenugreek seeds and let them change colour.

Step 4

Roughly break green chillies and put into a mixer jar and grind with ginger and some gooseberry wedges to a fine paste.

Step 5

Add fennel seeds to the pan and mix well. Add ground paste and mix well. Add remaining turmeric powder and mix well. Cook till the mixture is lightly browned. Add mustard powder, red chilli powder and gooseberry pieces, jaggery, salt, ½ cup vinegar and mix well.

Step 6

Add onion seeds and mix well. Switch off the heat, add remaining vinegar and mix well.

Step 7

Transfer the prepared gooseberry pickle into a sterilized glass container and serve as required.

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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.