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amla pickle recipe
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5 from 2 votes

Amla Pickle/ Amla thokku

Amla Pickle /Thokku- a healthy delicious and easy to make Indian Gooseberry chutney
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Chutney /Dips, Pickles/Achar
Cuisine: South Indian Cuisine
Keyword: amla, amla pickle, chutney, dip, thokku
Author: Anjana Chaturvedi


  • 1/2 KG Indian Gooseberry/ Amla 20 pieces
  • 1 tsp Fenugreek seeds/methidana
  • 1 tsp Asafoetida
  • 1/2 cup Cooking oil
  • 1 tsp Mustard seed/Rai
  • 2.5 tbsp Kashmiri Chili powder
  • 2 tbsp Salt


  • Wash amla and then keep in a bowl, add 1 glass water in the pressure cooker ,keep the bowl inside the cooker and pressure cook for 1 whistle.
  • Let it cool down then remove the seed from the amla and separate the segments
  • Add the amla pieces in the mixer and grind to make a coarse or smooth paste.(depend on your preference)
  • Dry roast methi dana in a pan and then switch off the flame and then add hing in the pan and stir for few seconds.
  • Grind the roasted methi dana and hing to make a fine powder.
  • Heat oil in a heavy bottom pan and then add mustard seeds.
  • When mustard start crackling add the ground methi dana and hing powder.
  • Add the ground amla mixture in the pan and mix and stir for a minute.
  • Now add the kashmiri chili powder and saute on medium heat for 3-4 minutes.
  • Add salt and cook for 2-3 minutes till it start releasing some oil.
  • Let it cool down completely and then store in a clean dry glass jar.
  • Stays well for about 2 weeks at room temperature or for a long shelf life keep it refrigerated.
  • Serving suggestion- goes well with roti or rice both