Amla Pickle Recipe with step by step photos and short video .
Usiri Avakaya as called in Telugu , is a Andhra style spicy and tasty pickle with pungent , sweet and sour taste of Amla . It has heat from red chilli powder , rustic flavour from mustard seeds and sesame oil . This amla avakaya is easy to make and has a shelf life of about 8-12 months. It’s one of the best way to include amla/ Indian Gooseberries in our daily diet throughout the year. You can serve this pickle along with paratha and rasam rice , curd rice and sambar rice too.
This Amla Pickle recipe is from my friend’s mom , she is from Andhra. Without making any changes , I just followed her recipe. Pickle tasted awesome. To make Amla pickle , either addition of lemon juice or boiled tamarind paste is very important . Adding lemon / tamarind paste enhances taste , increase shelf life and also removes the strong pungent and bitterness of gooseberries. And Sesame Oil / Gingelly oil is recommended to make this pickle. But sunflower oil or mustard oil can also be used. Crushed garlic is also used in the pickle but its optional and enhances the taste.
Traditional procedure of making any pickle included grinding of dry red chillies along with mustard and methi seeds. But you can also add red chilli powder too , which makes the procedure lot more simpler. So do try making pickles at home as and when required and relish .
As Amla is a mid seasonal crop and is seen in abundance during winter , adding this wonder fruit to our daily diet is very beneficial. Being rich in Vitamin C , Iron and Calcium, it is truly a health treasure . Its commonly seen that during seasonal transition in month of november – december , many complaints of having cold and cough . Adding this seasonal fruit in regular diet boosts immunity and also helps to fight cold , flu and cough during the season.
Amla can be eaten in any form , either raw , dried or powder form. In spite of knowing its healthy benefits , I somehow skip to include in my regular diet. Hence I made this Spicy Andhra Style Amla Pickle , so that I can eat in my meals regularly . Did You know , eating pickles improves Gut Health??? Yes , It does , hence don’t hesitate to add pickles in your meals. One more delicious and tasty pickle with tons of health benefits is Fresh Turmeric Pickle , if interested do find the recipe here.
Also this year I planned to store amla for longer duration for my own hair health , hence making a large batch of Sukka Amla ( Dry Amla) . To store Amla, I have cut Amla into small pieces , mixed with salt and keeping it under Sun . Still its about to get dry completely , if it comes out well then I will share tips on how to make and store it for year long use.
Amla being rich in Antioxidants , Iron and Vitamin C , I frequently add Amla Aloevera Juice , Beet Amla Detox and Coriander Amla Detox in my clients diet for weight loss . Because it helps in proper assimilation of nutrients , which in turn will help to get rid of stubborn fat. If you are struggling for weight loss then try adding amla in your diet.
RECIPE CARD FOR AMLA PICKLE | USIRI AVAKAYA
Amla Pickle Recipe
Ingredients
- 250 grams Amla / Indian Gooseberries
- 1/3 Cup Sesame Oil
- 3-4 no Garlic Cloves , crushed lightly
- 2 Tbsp Mustard Seeds
- 1/4 tsp Methi Seeds
- 3 Tbsp Red Chilli powder
- 1 Tsp Turmeric Powder
- 1.5 Tbsp Sea Salt / Crystal Salt , as required
- 1-1.5 Tbsp Lemon juice
To Temper
- 1/4 cup Sesame Oil
- 1 Tbsp Black Mustard Seeds
- 1/2 Tsp Asafoetida / Hing
Instructions
- Wash and rinse amla well with water and wipe it dry with a kitchen napkin . Dry it completely.
- Cut amla and remove seeds . If you using small amla , then pierce gooseberries with fork and set aside.
- In a pan , warm mustard seeds and methi seeds for 1-2 minutes.
- Take a blender / mixer jar , grind mustard and methi seeds to a semi fine powder and set aside.
- In a same pan , heat 1/3 cup of sesame oil .
- When it comes to smoking point , add cut amla pieces and cook on a medium heat .
- Cook amla till it slightly turns golden in colour by now it will be soft . Slide a knife through amla pieces to check whether its soft or not.
- Once amla pieces are cooked , switch off the heat . Add crushed garlic and mix well. Wait till it turns warm.
- Now to this, add red chilli powder , turmeric powder , sea salt and mustard methi seeds powder . Mix well everything with a clean dry spatula.
- Wait till it cools down completely , now add in lemon juice and stir everything.
- In a tadka pan , heat 1/4 cup of oil , add 1/2 Tsp of Mustard seeds ,once it crackles turn off the heat . Add Hing / asafoetida and pour over the prepared pickle.
- Mix well and store it in a clean glass jar .
- Allow it to mature for 3-4 days and then store pickle in a refrigerator.
- Serve with any Paratha , Thepla , Rasam Rice , Sambar Rice and curd rice too.
Video
Notes
- For mustard powder , if yellow mustard seeds are not available then you can use black mustard seeds also.
- If you feel pickle has less oil , then you can heat some oil and pour it over the pickle.
- Always use clean and dry spoon .
- As amla has lot of moisture , cooking in oil prior to pickle is the only way to increase its shelf life.
Step by Step Directions to make Amla Pickle:
Wash and rinse amla well with water and wipe it dry with a kitchen napkin. Dry it completely.
Cut amla and remove seeds . If you using small amla , then pierce gooseberries with fork and set aside.
In a pan , warm mustard seeds and methi seeds for 1-2 minutes.
Take a blender / mixer jar , add mustard and methi seeds.
Grind to a semi fine powder and set aside.
In a same pan , heat 1/3 cup of sesame oil .
When it comes to smoking point , add cut amla pieces and cook on a medium heat .
Cook amla till it slightly turns golden in colour by now it will be soft . Slide a knife through amla pieces to check whether its soft or not.
Once amla pieces are cooked , switch off the heat . Add crushed garlic and mix well. Wait till it turns warm.
Now to this, add red chilli powder , turmeric powder , sea salt and mustard methi seeds powder .
Mix well everything with a clean dry spatula.
Wait till it cools down completely , now add in lemon juice and stir everything.
In a tadka pan , heat 1/4 cup of oil , add 1/2 Tsp of Mustard seeds ,once it crackles turn off the heat .
Add Hing / asafoetida.
Pour over the prepared pickle.
Mix well.
Store it in a clean glass jar . Allow it to mature for 3-4 days and then store pickle in a refrigerator.
Use it as required , you can serve with any Paratha , Thepla , Rasam Rice , Sambar Rice and curd rice too.
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