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Amla Ki Launji I Indian Gooseberry Pickle

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Amla ki launji – Sweet ,sour and Tangy Indian Gooseberry Chutney

Amla ki launji is a very healthy ,sweet and sour type of chutney or pickle.Good quality amla’s are easily avaible during winter season and on very reasonable price.so it is an good idea to make different types of pickles ,chutnies and launji to enjoy through out the season.
Amla is an amazing wonder fruit which is packed with so many nutrients and gives numerous  health benefits. Good quality amla comes during winter and it is also very good for cold and cough ailments . It is sour ,astringent and pungent in taste and green in colour ,choose amla which is fresh and shiny and without any bruise and brown spots on the skin.
Amla is rich in vitamin C ,vitamin B complex, Iron, zinc, minerals .It is a great anti oxidant and thus improves immunity,protect our heart by reducing cholesterol, controls Diabetes. Amla is also very rich in Vitamin A so keep the skin healthy and young and also Improves the health and texture of hairs. Good to cure Gastric problems, good for liver health and for all cold related problems .
Do try these delicious healthy recipes with Amla-
amla ki launji
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3.80 from 5 votes

Amla Ki Launji ,Indian Gooseberry Pickle

Amla ki launji - Sweet ,sour and Tangy Indian Gooseberry Chutney

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: amla, launji
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 8 Indian Gooseberry /amla
  • 5 Green Chillies / Hari Mirch
  • 1 inch Ginger / Adrak
  • 5 tbsp Sugar / Chini
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Salt / Namak
  • 3 tbsp Cooking Oil
  • 1/2 tsp Fenugreek Seeds / Methidana
  • 1 tsp Fennel Seeds / Saunf

Instructions

  • Pressure cook the gooseberries/amla for 3 whistles.
  • Remove the seeds and separate the segments.
  • Chop ginger in long slices, and green chillies in big pieces.
  • Heat oil in a pan, add fenugreek and fennel seeds, and when it starts crackling add amla, ginger and green chillies.
  • Saute for few minutes on low flame.
  • Add all the spices and sugar and mix. Cover and cook on a low flame for 5-7 minutes or till the gravy thickens.
  • Wait for the dish to cool down completely, and then store in a jar.

Notes

Serving Suggestions - Serve as an accompaniment with any daal or curry.

 

Comments

  1. Maayeka says

    Hi Chitra
    boiling amla will reduce the bitterness and sourness to some extent,but still taste little sour.

  2. Chitra says

    Hello Anjana ji, I tried Amla ki launji…followed your recipe.The masala which coats the amla tstes yummy but amla is bitter n khatta.Is amla supposed to taste like this even after boiling ?

  3. Maayeka says

    @Hi Sanjana
    thanks for your appreciation!you can use any oil ,which you normally use in your subzis or pickles

  4. Sanjana says

    hi,
    I have become a huge fan of you. Amazing recipes. Can you let me know which oil to use?

  5. Pallavi says

    Thanks for the reply

    Anyways this pickle will not make it beyond 2-3 months for other good reason.It wud all be eaten soon…. yum yum!!!

  6. Maayeka says

    @Hi Pallavi-Its stayes good atleast for 2-3 months in refrigerator.I don't tried making more then this:)so not sure..

  7. Pallavi says

    It turned out yummy. made it again. Anjana ji , i want to know how long does it keep good. I wish to make a big batch now as i m already addicted to it and Gooseberry season is about to end. so pls reply asap.

  10. Lecker and Yummy Recipes says

    aaahhh Amla pickles !!! just love it ! Thank you Ms. Anjana for sending this ever favourite recipe of Indian women to Healthy Morsels-Pregnancy !

  23. Nupur says

    My mum used to make this often but without sugar.. she added gur instead.. guess the taste would be different with sugar 🙂