Amla Pickle -Indian gooseberry pickle
Amla /amlaki /Nellikka or Indian Gooseberries are packed with nutrients ,It is a very good source of Vitamin C and have antioxidant properties.It is very easily available during winters so we have to consume it in different ways.It have vitamin C so it is very good to consume during cold ,good for digestion and as it is very easy to digest.
Amla pickle can be given to small children as well as old age people ,they can also eat and enjoy it .It is used in many Ayurvedic preparations .It is a major component in the most popular ayurvedic health food- Chyavanprash.
I have used big sized amlas so I steam cook them and removed the segments ,but if you are using small size amla then just steam cook them and use them whole ,no need to separate the segments. Due to oxidation the pickle change its colour after 2-3 weeks and turn greenish but no need to worry or to discard the pickle it is good to use even after the change in the colour.
Amla have a peculiar tangy sour taste so it taste very good in pickles and chutnyies . Every winter I make this amla pickle and many other recipes with amla like –
- Amla Chyawanprash style Chutney
- Amla and dhaniya ki chutney,
- Amla ki launji
- Amla mirch ki achari subzi
- Amla in Brine
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Amla Achar Recipe ,Indian Gooseberry Pickle
Ingredients
- 400 gms Indian Gooseberry /amla
- 3 tbsp Fennel Seeds / Saunf
- 1 tsp Fenugreek Seeds / Methidana
- 2 tbsp Mustard Seeds / Rai *
- 3 tbsp Red Chilli powder / Laal mirch powder
- 1 tsp Turmeric Powder / Haldi Powder
- 40 gms Salt / Namak
- 1.5 cup Mustard Oil / Sarso ka tel
- 1/2 tsp Asafoetida / Hing powder
Instructions
- Wash and wipe amla properly.
- Steam cook them for about 5-7 minutes.
- Separate the segments and remove the seed from amla .
- Dry roast mustard seeds,fenugreek and fennel seeds for 2-3 minutes and then grind coarsly
- Heat 1/2 cup mustard oil to a smoking point and then let it come to normal temperature.
- Add the ground spices and all the other powdered spices in the oil
- Now add the amla segments in it and mix well.
- Fill the pickle in a sterlized glass jar and keep it in sun light for 2 days.
- Now heat about 1 cup of mustard oil and let it cool down completely
- Pour this oil in the jar and rest for 4-5 days .
- Enjoy the pickle with rice or any Indian bread
Notes
- If possible don't make this pickle in a big batch as it become soft after some time .so I prefer to make small batches of this pickle as it is available easily during winters.
- The pickle change the color after some times and turns slightly greenish due to oxidation but is fine to consume .
- You can store it in refrigeration for a long shelf life.
- If the amla is small in size then use it whole.
- You can also add fresh green chili pieces in it.
in the the ingredient list mustard oil is quantity is 1 cup, but in the instruction it seems it is more than a cup.
Please clarify. Thanks.
I have updated the post ,please check
Great post!! That is a beautiful tart and a fantastic sounding recipe. Your posts are always easy to understand and Helpful. Thank You,……………………………………..
Nice Recipe! Do you have to use mustard oil and mustard seeds or can you substitute it for something else?
Shay -you can use any vegetable oil in this pickle and as amalas are already slightly sour so will do without adding mustard seeds.
I loved this recipe. Book marking the same to try in my kitchen. Thank you for sharing