athela amla, amla in brine
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5 from 1 vote

Athela Amla, How To Make Amla in Brine, Easy Amla Pickle

Amla In Brine-Amla/Indian gooseberry pickled in Brine/Uppu Nellikkai
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pickles/Achar
Cuisine: Gujarati Cuisine, South Indian Cuisine
Keyword: amla in brine, amla pickle, athela amla, gooseberry pickle, uppu Nellakkai
Author: anjanaskc


  • 15 Indian Gooseberry /amla
  • 4 cup Water / Paani
  • 5 tsp Salt / Namak
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 2 inch Ginger / Adrak optional


  • Wash amla's and keep aside.
  • In a pan add water, salt and turmeric and let it come to a rolling boil.
  • Now add the whole amla's in the water and let it simmer till amla become soft (when you see cracks/ slits in the amla segments its the indication that it is done now)
  • Take out one amla and press it slightly if the slits opens up easily then its done now.
  • Turn off the heat and let it come to room temperature .
  • If you want to add sliced ginger and green chili pieces then add them when the water cool down completely (traditionally ginger and chilies are not added in this but I love adding both )
  • Fill the amla along with the liquid in a sterilized glass jar and keep it refrigerated after 2-3 days.
  • If you have added enough salt then it can easily stays fresh for 6-8 months in refrigerator.


This is an easy pickle so you don't need any exact measurements to make this ,just add enough water to cover the Amlas and the water should be quite salty to taste.