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Amla Pickle

Serves 4
15 mins
106 Kcal
Another widely used tangy condiment made from amla fruit or Indian gooseberry is amla pickle. This fruit is primarily characterised by its intense sour taste. It is very rich in vitamin C, antioxidants, and immunity-boosting properties. When transformed into a pickle, it makes way for a zesty and spicy accompaniment to Indian meals. Preparation of amla pickle begins with washing, drying, and then cutting the amla into pieces. The fruit is usually steamed or blanched lightly to soften its tough, fibrous texture. The pieces are marinated in a mixture of spices that typically include turmeric, mustard seeds, fenugreek seeds, fennel, asafoetida, and red chilli powder. Mustard oil or sesame oil is added for preservation and binding of spices into the characteristic depth and heat of this pickle. Once mixed, the pickle is left to mature for a few days or weeks in airtight jars, deepening the flavour as the spices permeate the amla. The pickle acquires this rich, layered taste, sour and spicy, and it goes well with rice, parathas, and even other Indian bread. It is occasionally just served as a side dish with curries. However, amla pickle gives a flavour to meals and provides digestive benefits and acts as an immunity booster.

Ingredients required for Amla Pickle

  1. 10 large amla
  2. 2 tsp mustard seeds
  3. 4 tbsp oil
  4. 1 tsp salt
  5. 3-4 tsp red chilli powder
  6. 1/4 tsp turmeric powder
  7. 3 tbsp lemon juice
  8. 1 pinch fenugreek seeds

Cooking steps for Amla Pickle

  1. 1
    Wash the amla under running water. Then, dry them thoroughly with a clean kitchen towel or tissue.
  2. 2
    Now, prick some incisions randomly on each amla's surface. You can also chop the amla into pieces if you desire.
  3. 3
    To prepare the spice powder, take two teaspoons of mustard seeds and a generous pinch of methi seeds or fenugreek. Grind them fine in a small blender jar or a spice grinder. The powder must be smooth and not coarse.
  4. 4
    Fry the Amla.
  5. 5
    Heat 4 tablespoons of oil in a frying pan over medium flame.
  6. 6
    Once hot, you can carefully put the amla into the pan. Fry the amla while stirring occasionally till they are semi-cooked and light golden brown.
  7. 7
    Do not overcook the amla; soften them a little and let them soak up all those flavours from the oil. It extracts natural oils from the amla and gives it a light golden colour.
  8. 8
    Once the amla gets a light golden brown colour, add the minced garlic to the oil-amla mixture.
  9. 9
    Stir a few seconds till the flavour of garlic is more pronounced.
  10. 10
    Remove the pan from the stove or burner. Allow it to stand for a few minutes till it cools down. Add the mustard-methi powder mix, 3-4 teaspoons red chillies, and ¼ Tsp turmeric powder. Mix well so that the spice mixture is evenly applied to the amla.
  11. 11
    Finally, add lemon juice to the spice mixture.
  12. 12
    Add salt and mix well.
  13. 13
    Adjust the amount of salt according to your taste. Mix it well. Allow the mixture to cool completely.
  14. 14
    Once the amla pickle mixture has cooled completely, you should transfer it to clean, dry glass jars.
  15. 15
    Seal the jar tight, and let this pickle sit for 2-3 days in a cool, dry place.
  16. 16
    Open daily and use a dry spoon to mix it up so that the tastes are spread out evenly, and moisture isn't building up in the jar. In 2-3 days, taste this amla pickle to determine if you need to add more salt or lemon juice to taste just right.
  17. 17
    Serve with rice, dosa or paratha to have this tangy and spicy accompaniment after it's ready.

Shop Ingredients

Lemon Juice (3 Tbsp)
41
1
54
1
64
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49
1
Salt (1 Tsp)
27
1
24
1
113
1
22
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50
1
105
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107
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47
1
53
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125
1
Turmeric Powder (1/4 Tsp)
62
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117
1
225
1
212
1
56
1
59
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279
1
Fenugreek Seeds (1 pinch)
39
1
25
1
18
1
36
1
82
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53
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24
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45
1
Mustard Seeds (2 Tsp)
21
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34
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23
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32
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38
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35
1
25
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19
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50
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1
Red Chilli Powder (3-4 Tsp)
540
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290
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100
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Oil (4 Tbsp)
170
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147
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148
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167
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151
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150
1
732
1
150
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187
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332
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FAQs

What are the health benefits of amla pickle?

Amla pickle has many health benefits because the vital ingredient in amla, or Indian gooseberry, is highly endowed with vitamin C and antioxidants. Amla is also well-stocked with essential minerals. Through fermentation, the process involved in pickling, the nutrient content in the product is largely retained. Amla also promotes healthy skin, hair, and overall immunity. In addition, other spices commonly used, such as turmeric, fenugreek, and mustard seeds, have anti-inflammatory and digestive properties, making this pickle much healthier.

What is the traditional way of serving amla pickle?

Amla pickles can be served with any dish in Indian cuisine. Rice-based food, parathas, and dal add a spicy flavour. It is often used sparingly because its flavour is so potent; just a little goes a long way.

How long does homemade amla pickle last, and how is it stored?

Homemade amla pickle, prepared using proper techniques and stored, will last several months to a year or more. Bacterial growth is prevented due to the pickle's high salt and oil content. Keeping the amla pickle chilled in the refrigerator in warm and humid climates will extend the shelf life.
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