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Amla Pickle
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5 from 1 vote

Amla Pickle Recipe

Amla Pickle is a spicy, tasty Andhra Style Pickle with pungent, sour ,bitter and sweet taste of Indian Amla with rustic flavours of mustard and sesame seeds.
Course Condiments
Cuisine Andhra
Keyword DIY, Side
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 Small Jar
Author Muktha H S

Ingredients

  • 250 grams Amla / Indian Gooseberries
  • Cup Sesame Oil
  • 3-4 no Garlic Cloves , crushed lightly
  • 2 tablespoon Mustard Seeds
  • ¼ teaspoon Methi Seeds
  • 3 tablespoon Red Chilli powder
  • 1 teaspoon Turmeric Powder
  • 1.5 tablespoon Sea Salt / Crystal Salt , as required
  • 1-1.5 tablespoon Lemon juice

To Temper

  • ¼ cup Sesame Oil
  • 1 tablespoon Black Mustard Seeds
  • ½ teaspoon 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 ⅓ 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 ¼ cup of oil , add ½ teaspoon 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.