Amla Achar Recipe ,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 it 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 color 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 color.

Amla have a peculiar tangy sour taste so it taste very good in pickles and chutnies .I every winter Imake this amla pickle and many other recipes with amla like –Amla and dhaniya ki chutney, khatti meethi Amla ki launji and I often make the delicious and healthy – Amla mirch ki achari subzi which is my daughters favorite .

Amla Achar Recipe ,Indian Gooseberry Pickle Healthy and delicious amla pickle

• CoursePickles
• CuisineIndian

Prep Time

15minutes

Cook Time

7minutes

Prep Time 15minutes

Cook Time 7minutes

Ingredients

• 400gms Indian Gooseberry /amla
• 3tbsp Fennel Seeds / Saunf
• 1tsp Fenugreek Seeds / Methidana
• 2tbsp Mustard Seeds / Rai
• 3tbsp Red Chilli powder / Laal mirch powder
• 1tsp Turmeric Powder / Haldi Powder
• 40gms Salt / Namak
• 1cup Mustard Oil / Sarso ka tel
• 1/2tsp Asafoetida / Hing powder

Instructions

1. Wash and wipe amla properly.
2. Steam cook them for about 5-7 minutes.
3. Separate the segments and remove the seed from amla .
4. Dry roast mustard seeds,fenugreek and fennel seeds for 2-3 minutes and then grind coarsly
5. Heat mustard oil to a smoking point and then let it come to normal temperature.
6. Add the ground spices and all the other powdered spices in the oil
7. Now add the amla segments in it and mix well.
8. Fill the pickle in a sterlized glass jar and keep it in sun light for 2 days.
9. Now heat about 1 cup of mustard oil and let it cool down completely
10. Pour this oil in the jar and rest for 2-3 days .
11. Enjoy the pickle with rice or any Indian bread

Recipe Notes

Note-

1. 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.
2. The pickle change the color after some times and turns slightly greenish due to oxidation but is fine to consume .
3. You can store it in refrigeration for a long shelf life.
4. If the amla is small in size then use it whole.
5. You can also add fresh green chili pieces in it.

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