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 : Amla pickle, Indian gooseberries (amla)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Mishti Achar Avocado Chutney Mango Chutney Palaghat Vadu Mangai

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 : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Amla Pickle Recipe

  • Amla pickle

  • Indian gooseberries (amla) 15-18

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Oil 4 tablespoons

  • Green chillies 5-6

  • Ginger peeled and sliced 2 inches

  • Fenugreek seeds (methi dana 1 teaspoon

  • Fennel seeds 1 tablespoon

  • Mustard powder 1 tablespoon

  • Red chilli powder 2 tablespoons

  • Jaggery grated 2-3 tablespoons

  • Vinegar 3/4 cup

  • Onion seeds 2 teaspoons

  • Tender ginger and turmeric pickle

  • Tender ginger peeled 3 inches

  • Tender turmeric peeled 3 inches

  • Lemon juice 6 tablespoons

  • Green chillies 2-3

Method

Step 1

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

Step 2

Drain, cool down the gooseberries to room temperature, separate the wedges and remove the seeds.

Step 3

Heat oil in another non-stick pan.

Step 4

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

Step 5

Add fenugreek seeds to the hot oil in the pan and let them change colour. Add fennel seeds and mix well. Add ground paste and mix well. Add remaining turmeric powder and mix well. Cook till the mixture is lightly browned.

Step 6

Cut ginger into thin strips and turmeric into thin round slices. Put ginger into a small bowl. Add 3-4 tbsps lemon juice. Add turmeric slices and 3-4 tbsps lemon juice. Roughly chop the green chillies and add. Mix everything and set aside for ½ hour. You can now use it. Transfer into a bottle and store in a refrigerator.

Step 7

Add mustard powder, red chilli powder, gooseberry pieces, jaggery, salt, ½ cup vinegar to the sautéed masala in the pan and mix well.

Step 8

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

Step 9

Transfer the prepared gooseberry pickle into a sterilized glass container and serve as required. Better store in a refrigerator.

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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.