Amla pickle or Amla Ka Achar is a delightful mix of steamed Indian gooseberries, different seeds, and aromatic spices. Discover the simple steps to make amla pickle at home by reading my recipe.
KEY TAKEAWAYS
- Amla pickle is a versatile condiment that needs proper marination and mixing of ground spices.
- Store it in a cool, dark place in an airtight glass container. You may refrigerate it for an extended shelf life.
- Enjoy this pickle with different types of Indian bread like naan or roti, curries, rice dishes, dals, snacks, chaat, salads, or grilled meats.
- Amla pickle usually tastes tangy, sweet, and zesty.
- Other pickles that offer almost similar taste include lemon pickle, garlic pickle, mixed vegetables pickle, raw mango pickle, tomato pickle, chili pickle, onion pickle, cauliflower pickle, and more.
I found this pickle recipe from a music teacher during my son’s summer camp. During a short break, she started having her lunch comprising paratha and pickle. Both the paratha and the pickle looked beautiful and the fragrance filled the room. I could not resist myself from asking what she was having. She not only said she was having paratha with amla pickle but carried on to describe the recipe of the pickle as well.
I wrote down the recipe on a page and tried to recreate it at home that weekend. My husband said it had rhythm, and the boys called it “melody pickle.” Now, it is our go-to pickle with parathas and rotis. That experience reminded me that some flavors play like notes—simple, lingering, and full of harmony.
How to Make Amla Pickle? (Step by Step Guide with Images)
Step 1: At first wash and rinse the 600 grams amla and keep it on a strainer.
Step 2: Steam cook the amlas, so for that add the amlas into a steamer.
Step 3: Cover it & let it steam. Once it starts steaming, lower the flame and let cook for 5 to 7 mins.
Step 4: After 7 mins, the amlas are nicely cooked. Turn off the flame as the amla opens up while steaming and allow it to cool down.
Step 5: Once the amlas are cooled, transfer them to a bowl.
Step 6: Remove the seeds from amla and break it into pieces.
Step 7: Add 3 tbsp of salt or as per taste into the amlas.
Step 8: Add ½ cup of Apple cider vinegar.
(Pro tip: You can also use organic homemade vinegar.)
Step 9: Mix everything with a wooden spoon.
Step 10: Once it is mixed cover and let it sit for 1 night.
Step 11: Next day morning, open it; you can see water oozed out from the amlas.
Step 12: Give it a toss.
Step 13: Cover it for another 8 to 10 hours.
Step 14: Uncover the lid after 8 hours.
Step 15: Again, with a dry wooden spoon mix it.
Step 16: Take a wide pan and heat it to make the masalas for the pickle.
Step 17: Add 2 tsp wood pressed sesame oil in it.
Step 18: Then add 1/3rd tsp fenugreek seeds.
Step 19: Then add 1/4th tsp cumin seeds.
Step 20: Then add ½ tsp mustard seeds and once it starts splattering turn off the flame.
Step 21: Add 4 tbsp of Kashmiri chili powder.
Step 22: Add 1 tsp of turmeric powder.
Step 23: Add 1 tsp of freshly ground black pepper powder.
Step 24: Give all this a nice mix.
(Pro tip: Remember the flame has been turned off, so chili powder will get roasted in the residual heat.)
Step 25: Transfer these masalas to a plate.
Step 26: To balance the flavors and spices, add 1 tbsp of organic jaggery powder.
Step 27: Give it a mix.
(Pro tip: You can add garlic, ginger green, curry leaves if you prefer.)
Step 28: Let it cool down completely and add into the amla.
Step 29: Give it a stir.
(Pro tip: Increase or decrease chili powder & salt as per taste.)
Step 30: Once nicely mixed, cover it and let it sit for overnight.
Step 31: Next day morning, open it, and with a wooden spoon, give it a nice mix.
Step 32: Transfer Amla Pickle into a sun-dried jar and keep it airtight.
Recipe Card
Amla Pickle | Amla Ka Achar
Ingredients
- 600 grams Amla (Indian gooseberry) (washed & rinsed)
- 2 tsp Sesame oil (wood pressed):
- ⅓ tsp Fenugreek seeds
- ¼ tsp Cumin seeds
- ½ tsp Mustard seeds
- 4 tbsp Kashmiri chili powder
- 1 tsp Turmeric powder
- 1 tsp Black pepper powder
- 1 tbsp Organic jaggery powder
- Salt as per taste
Instructions
- At first wash and rinse the 600 grams amla and keep it on a strainer.
- Steam cook the amlas, so for that add the amlas into a steamer.
- Cover it & let it steam. Once it starts steaming, lower the flame and let cook for 5 to 7 mins.
- After 7 mins, the amlas are nicely cooked. Turn off the flame as the amla opens up while steaming and allow it to cool down.
- Once the amlas are cooled, transfer them to a bowl.
- Remove the seeds from amla and break it into pieces.
- Add 3 tbsp of salt or as per taste into the amlas.
- Add ½ cup of Apple cider vinegar. (Pro tip: You can also use organic homemade vinegar.)
- Mix everything with a wooden spoon.
- Once it is mixed cover and let it sit for 1 night.
- Next day morning, open it; you can see water oozed out from the amlas.
- Give it a toss.
- Cover it for another 8 to 10 hours.
- Uncover the lid after 8 hours.
- Again, with a dry wooden spoon mix it.
- Take a wide pan and heat it to make the masalas for the pickle.
- Add 2 tsp wood pressed sesame oil in it.
- Then add 1/3rd tsp fenugreek seeds.
- Then add 1/4th tsp cumin seeds.
- Then add ½ tsp mustard seeds and once it starts splattering turn off the flame.
- Add 4 tbsp of Kashmiri chili powder.
- Add 1 tsp of turmeric powder.
- Add 1 tsp of freshly ground black pepper powder.
- Give all this a nice mix. (Pro tip: Remember the flame has been turned off, so chili powder will get roasted in the residual heat.)
- Transfer these masalas to a plate.
- To balance the flavors and spices, add 1 tbsp of organic jaggery powder.
- Give it a mix. (Pro tip: You can add garlic, ginger green, curry leaves if you prefer.)
- Let it cool down completely and add into the amla.
- Give it a stir. (Pro tip: Increase or decrease chili powder & salt as per taste.)
- Once nicely mixed, cover it and let it sit for overnight.
- Next day morning, open it, and with a wooden spoon, give it a nice mix.
- Transfer Amla Pickle into a sun-dried jar and keep it airtight.
