Indulge your taste buds in the tangy and flavorful world of Amla Pickle!
A delightful fusion of Indian gooseberries, aromatic spices, and a hint of sweetness, this homemade Amla ka Achar is a culinary adventure worth embarking on.
With simple ingredients and easy-to-follow steps, this pickle recipe promises a burst of zesty goodness.
KEY TAKEAWAYS
- Amla Pickle is a flavorful blend of tangy gooseberries, aromatic spices, and a hint of sweetness, offering a delightful culinary adventure.
- Pro tips include using fresh amlas, mastering steam cooking, and balancing flavors with salt, vinegar, and organic jaggery powder.
- Store Amla Pickle in a cool, dark, and airtight jar to maintain its texture and flavors, and consider refrigeration for extended shelf life.
- Serve Amla Pickle with Indian bread, rice dishes, curries, parathas, snacks, grilled meats, or salads for a versatile and zesty accompaniment.
- Amla Pickle alternatives like Lemon, Mixed Vegetable, Garlic, Mango, Chili, Tomato, Onion, Cauliflower, and Carrot-Radish Pickle offer diverse flavor profiles for varied culinary experiences.
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.
(Expert 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.
(Expert 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.
(Expert 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.
(Expert 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.
Pro Tips for Making Amla Pickle
Choose Fresh Amlas: Opt for firm and fresh Indian gooseberries to ensure the pickle’s vibrant flavor and texture.
Master the Steam Cooking: Steam the amlas just until they are tender, ensuring they don’t become mushy. This step is crucial for the pickle’s texture.
Seed Removal Technique: Efficiently remove the seeds from the amlas, breaking them into pieces for a more enjoyable eating experience.
Salt & Vinegar Magic: Allow the amlas to soak in salt and apple cider vinegar overnight; this not only enhances the taste but also aids in the preservation process.
Play with Spice Levels: Adjust the chili powder and salt according to your taste preferences. It’s easier to add more spice later than to tone it down.
Residual Heat Roasting: Take advantage of residual heat when mixing masalas; this adds an extra depth to the flavor profile.
Homemade Vinegar Option: Experiment with organic homemade vinegar for a unique twist to your Amla Pickle.
Balance with Jaggery: Add organic jaggery powder to balance the spicy and tangy flavors, creating a harmonious taste.
Customize with Aromatics: Consider adding garlic, ginger, green chili, or curry leaves for an aromatic touch, personalizing the pickle to your liking.
Patience is a Virtue: Allow the pickle to sit overnight at different stages to let the flavors meld, ensuring a rich and well-developed taste.
Stir and Mix with Care: When opening the pickle at different stages, use a wooden spoon to give it a gentle mix, ensuring the ingredients blend evenly.
Storing Tips for Making Amla Pickle
Cool Completely: Ensure that your Amla Pickle has cooled down entirely before transferring it to the storage jar. This prevents condensation and helps maintain its texture.
Airtight Jar: Store the pickle in a clean, dry, and airtight glass jar. A well-sealed jar keeps the flavors intact and prolongs the pickle’s shelf life.
Avoid Moisture: Keep the storage jar away from moisture and humidity. Moisture can lead to spoilage, affecting the quality of your pickle.
Dark and Cool Storage: Place the jar in a cool, dark area, away from direct sunlight. Sunlight can alter the taste and color of the pickle over time.
Use a Clean Spoon: Always use a dry and clean spoon to scoop out the pickle. This prevents any introduction of moisture or contaminants into the jar.
Refrigeration (Optional): While Amla Pickle can be stored at room temperature, refrigeration can extend its shelf life. If you prefer a colder pickle, refrigerate it, but ensure the jar is airtight to prevent odors from affecting the pickle.
Check Regularly: Periodically check the pickle for any signs of spoilage, like an off smell or unusual color changes. If you notice anything unusual, discard the pickle to avoid consumption of spoiled food.
Label the Jar: Labeling the jar with the date of preparation helps you keep track of its freshness. Pickles generally have a decent shelf life, but it’s good to know when it was made.
What to Serve with Amla Pickle?
Indian Breads (Roti/Naan): Amla Pickle pairs wonderfully with traditional Indian bread like roti or naan. The pickle’s tangy and spicy notes complement the simplicity of the bread, creating a delightful combination.
Rice Dishes: Serve Amla Pickle alongside steamed rice or flavored rice dishes like biryani. The pickle’s bold flavors add a zesty kick to the mildness of rice.
Curries and Dals: Enhance your curry or dal experience by adding a dollop of Amla Pickle on the side. The contrasting flavors elevate the overall taste of the meal.
Parathas: Enjoy the pickle with stuffed parathas, such as aloo paratha or gobi paratha. The richness of parathas complements the tanginess of the pickle.
Snacks and Chaat: Use Amla Pickle as a condiment for various snacks and chaat items. It adds a burst of flavor to samosas, pakoras, or even mixed chaat.
Grilled Meats: For meat lovers, Amla Pickle can be a unique accompaniment to grilled or roasted meats. The pickle’s tanginess complements the savory flavors of the meat.
Salads: Add a spoonful of Amla Pickle to your salad for a burst of flavor. It pairs well with green salads, lentil salads, or even fruit salads.
How Does Amla Pickle Taste?
Unique Blend of Flavors: Tanginess from Indian gooseberries. Aromantic spices. Subtle hint of sweetness from organic jaggery powder.
Harmonious Combination: Zesty kick from Kashmiri chili powder and black pepper. Balanced with earthy cumin, fenugreek, and mustard seeds.
Rich and Well-Developed Taste: Infusion of wood-pressed sesame oil. Carefully roasted masalas.
Contrasting Sweetness: Jaggery powder adds sweetness to balance the spicy and tangy notes.
Delightful Contrast: Wood-pressed sesame oil and roasted masalas contribute to the overall taste.
Versatile Accompaniment: Perfect complement to various dishes. Offers a burst of vibrant and savory flavors.
Amla Pickle Alternatives
Lemon Pickle (Nimbu ka Achar): Experience the citrusy delight of lemon pickle, where tangy lemon wedges are infused with a blend of spices, creating a burst of freshness in every bite.
Mixed Vegetable Pickle (Achaari Mixed Pickle): A symphony of flavors awaits in this mixed vegetable pickle, featuring an assortment of veggies marinated in a spiced concoction, offering a delightful medley of tastes.
Garlic Pickle (Lahsun ka Achar): Indulge in the bold and pungent notes of garlic pickle, where whole garlic cloves are pickled in a flavorful mix, adding a robust and aromatic essence to your meals.
Mango Pickle (Aam ka Achar): Delight in the classic Indian mango pickle, a harmonious blend of raw mangoes, spices, and mustard oil, creating a perfect balance of sweetness and spiciness.
Chili Pickle (Mirch ka Achar): For those who crave heat, chili pickle is a fiery alternative, showcasing whole green chilies immersed in a spicy blend, offering a tingling sensation on the taste buds.
Tomato Pickle (Tamatar ka Achar): Tangy tomato pieces pickled with mustard seeds, cumin, and red chili powder for a flavorful condiment.
Onion Pickle (Peyaj ka Achar): Sliced onions marinated in mustard oil, cumin, and red chili powder, offering a spicy and crunchy accompaniment.
Cauliflower Pickle (Gobi ka Achar): Cauliflower florets pickled with mustard seeds, turmeric, and red chili powder, providing a spicy and savory twist.
Carrot and Radish Pickle (Gajar-muli ka achar): Julienne-cut carrots and radishes pickled with a blend of mustard seeds and cumin, creating a crunchy and zesty mix.
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
- Prepare Amlas: Start by washing and rinsing the amlas. Then, steam cook them in a steamer for about 5 to 7 minutes until they're nicely cooked. Let them cool down afterward.
- Prep the Amlas: Once cooled, remove the seeds from the amlas and break them into pieces in a bowl.
- Season the Amlas: Add 3 tablespoons of salt (or as per taste) and ½ cup of apple cider vinegar to the amlas. Mix everything well with a wooden spoon.
- Marinate Overnight: Cover the bowl and let it sit overnight. The next morning, you'll notice some water oozing out from the amlas. Give it a good toss and cover it again for 8 to 10 hours.
- Prepare Spices: In a wide pan, heat 2 teaspoons of wood-pressed sesame oil. Turn off the flame and add fenugreek seeds, cumin seeds, and mustard seeds until they splatter. Add Kashmiri chili powder, turmeric powder, and black pepper powder. Mix these spices well (even though the flame is off, the residual heat will roast the chili powder).
- Balance Flavors: Transfer these spices to a plate and add 1 tablespoon of organic jaggery powder for balancing flavors. Let it cool completely.
- Combine Spices and Amlas: Once cooled, add the spice mixture into the amlas. Give it a good stir. Adjust chili powder and salt according to taste preference.
- Let It Sit Again: Cover the mixture and let it sit overnight.
- Packaging: The next day, give it a gentle mix and transfer the Amla Pickle into a clean, sun-dried jar. Seal it tightly to keep it fresh.
Notes
Nutrition Info (Estimation Only)
Conclusion
Indulge in the world of Amla Pickle, a tantalizing blend of tangy Indian gooseberries, spices, and sweetness.
With easy steps and pro tips, this homemade delicacy promises a burst of zesty goodness.
Explore serving suggestions and flavor profiles, and consider alternatives like Lemon, Mixed Vegetable, Garlic, Mango, and Chili Pickle for diverse culinary experiences.
