Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle
A vegetarian Indian recipe with amla (nellikai/ gooseberry), kashmiri red chilli powder, salt. Ready in 45 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
25 steps- 1
To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle
amla (nellikai/ gooseberry)(1/2 kg) - 2
Wash the Amla, pat dry and prick all over with fork
amla (nellikai/ gooseberry)(1/2 kg) - 3
Keep them in a colander
- 4
Heat up 4-5 cup water in a big saucepan
- 5
Keep the colander of Amla over it and cover it
amla (nellikai/ gooseberry)(1/2 kg) - 6
Let the Amla cook on the steam for about 20 minutes
amla (nellikai/ gooseberry)(1/2 kg) - 7
Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant
- 8
Cool and grind to powder
kashmiri red chilli powder(1/4 cup)tablespoons turmeric powder (haldi)(2) - 9
Let the amla cool down after steaming
amla (nellikai/ gooseberry)(1/2 kg) - 10
Once it is cooled, remove seed and make small wedges of the cooked amla using a knife
amla (nellikai/ gooseberry)(1/2 kg) - 11
Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases
amla (nellikai/ gooseberry)(1/2 kg) - 12
In a big mixing bowl, first spread the Amla wedges
amla (nellikai/ gooseberry)(1/2 kg) - 13
Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder
kashmiri red chilli powder(1/4 cup)salt(1/4 cup)mustard seeds - (kuria-halved)(1/4 cup)tablespoons turmeric powder (haldi)(2) - 14
Mix it nicely with a spatula
- 15
Now add in the grated Jaggery and mix again
jaggery - grated(1/4 cup) - 16
Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming
- 17
Put off the heat and let the oil cool down a bit
- 18
Now add this Oil to the pickle masala and mix very well
- 19
Keep the pickle covered overnight
- 20
Next day oil will float up
- 21
Stir it again and fill in clean and dry glass jars
- 22
The oil layer should always cover the pickle in the jar
- 23
This pickle stays good at room temperature for about 2-3 months
- 24
But color may darken slightly, hence you can refrigerate
- 25
Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)
amla (nellikai/ gooseberry)(1/2 kg)
Rate this recipe
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Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle
A vegetarian Indian recipe with amla (nellikai/ gooseberry), kashmiri red chilli powder, salt. Ready in 45 min, serves 2.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle
amla (nellikai/ gooseberry)(1/2 kg) - 2
Wash the Amla, pat dry and prick all over with fork
amla (nellikai/ gooseberry)(1/2 kg) - 3
Keep them in a colander
- 4
Heat up 4-5 cup water in a big saucepan
- 5
Keep the colander of Amla over it and cover it
amla (nellikai/ gooseberry)(1/2 kg) - 6
Let the Amla cook on the steam for about 20 minutes
amla (nellikai/ gooseberry)(1/2 kg) - 7
Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant
- 8
Cool and grind to powder
kashmiri red chilli powder(1/4 cup)tablespoons turmeric powder (haldi)(2) - 9
Let the amla cool down after steaming
amla (nellikai/ gooseberry)(1/2 kg) - 10
Once it is cooled, remove seed and make small wedges of the cooked amla using a knife
amla (nellikai/ gooseberry)(1/2 kg) - 11
Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases
amla (nellikai/ gooseberry)(1/2 kg) - 12
In a big mixing bowl, first spread the Amla wedges
amla (nellikai/ gooseberry)(1/2 kg) - 13
Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder
kashmiri red chilli powder(1/4 cup)salt(1/4 cup)mustard seeds - (kuria-halved)(1/4 cup)tablespoons turmeric powder (haldi)(2) - 14
Mix it nicely with a spatula
- 15
Now add in the grated Jaggery and mix again
jaggery - grated(1/4 cup) - 16
Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming
- 17
Put off the heat and let the oil cool down a bit
- 18
Now add this Oil to the pickle masala and mix very well
- 19
Keep the pickle covered overnight
- 20
Next day oil will float up
- 21
Stir it again and fill in clean and dry glass jars
- 22
The oil layer should always cover the pickle in the jar
- 23
This pickle stays good at room temperature for about 2-3 months
- 24
But color may darken slightly, hence you can refrigerate
- 25
Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)
amla (nellikai/ gooseberry)(1/2 kg)
Rate this recipe
