Recipe of Amla ka Achar (Indian Gooseberry Pickle) with step by step pictures

Indian Gooseberry Pickle or Amla ka Achar is one of the best way to include this wonder fruit in your diet. Amla ka Achar is full of flavors and add amazing taste to your daily meal. Amla or Indian Gooseberry has been used since ancient times in India and is considered a miracle fruit. Its full of Vitamin C, Vitamin A, dietary fibers and other important nutrients. We Indians have been consuming Amla since ancient age in the form of Chayavanprash, an Ayurvedic nutritional supplement. Indian Gooseberry is considered very good for your body especially liver, heart and stomach. Amla Ka Achar is very easy to make, presenting below a simple recipe of indian Gooseberry pickle or Amla ka Achar, do try 🙂

Amla ka Achar

 

Amla ka Achar Ingredients:

1 cup ~ 240 ml approximately

Amla (Indian Gooseberry) – 500 grams

Yellow Mustard seeds (Peeli sarson) – 2 tablespoons

Mustard seeds (Sarson) – 1 tablespoon

Fennel seeds ( Saunf) – 1 tablespoon

Nigella Sativa seeds (Kalonji) – 2 teaspoons

Salt – As per taste, I have used around 2 tablespoons

Red chili flakes ( Kuti Lal Mirch) – 2 tablespoons, In place of chili flakes, you can use red chili powder also

Turmeric (Haldi) powder – 1 tablespoon

Jaggery (Gud) – 1/4th cup

Mustard oil (Kacchi Ghani Sason ka Tel) – 1 and 1/2 cups

Amla ka Achar Method:

1. Take a large pan and put all Amlas into it. Add water, sufficient enough to submerge the Amlas. Switch on the flame and wait for water to start boiling. Once water starts boiling, cover the pan with a lid and turn the flame to medium low.

2. Cook Amlas in the pan covered with lid for about 15 minutes or till Amlas are cooked and cracks starts appearing, which are originating from the Amlas center as shown in the picture below.

3. Strain the Amlas using a large strainer.

4. Now we need to break Amla into four slices by applying pressure at top and bottom. When you press them, cooked Amlas should easily break into four slices as shown in the picture below.

5. Repeat the above step for all the cooked Amlas and discard the seeds.

6. Spread the Amla slices over a cotton cloth and keep them in an open area, full of sunlight for about 5-6 hours. This will allow them to get dry in the open.

7. Drying  of Amla slices may take more or less time depending on the intensity of sunlight and weather condition. Keep Amla slices in open till they become totally dry from outside as shown in the picture below. Proper drying of carrot batons is a key thing for this pickle.

8. In a heated Pan on a low flame, put Fennel (Saunf) seeds, Yellow Mustard (Peeli Sarson) seeds, Mustard seeds (Sarson) and Nigella seeds (Kalonji). Mix all spices together and stir the mixture continuously on a low flame till they get roasted lightly and nice fragrance of all the spices starts coming out. 

9. Switch of the heat and transfer the spice mixture into a grinder Jar.

10. Coarsely grind the spice mixture so that all the things get mixed into each other. Do not grind it to make a smooth powder of the spices as it will impact the taste and texture of the Pickle.

11. Pour 3/4th cup mustard oil in a heated pan. Add Jaggery into the oil on low flame. Keep stirring the mixture on low flame till all the Jaggery(Gud) has melted down and blended in the oil.

12. Add salt, turmeric (Haldi) powder, and red chili flakes (Kuti Lal Mirch) as soon as jaggery (Gud) is melted and small bubbles starts forming in the mixture. 

13. Mix all the things properly and  then add coarsely grounded pickle masala (prepared in step 10) into the oil on low flame.

14. Again, give it a quick mix and switch off the flame or heat.

15. Add cooked and then dried Indian Gooseberry (Amla) slices into the pickle masala.

16. Gently mix all the things together.

17. Put prepared Amla pickle in clean and sterilized glass jar after pickle mixture gets completely cool down. The pickle can be eaten immediately as its ready but its taste will mature if you leave it for 1 or 2 days. This will ensure that all the spices are blended well with Amla slices. After two days pour more mustard oil into the pickle jar so that pickle is completely submerged in the oil. I have added around 3/4 cup of mustard oil into the jar. This will increase the shelve life of the pickle.

Your Amla ka Achar or pickle is ready. However, if you want to further enhance and mature the pickle’s flavor, like myself then, keep this pickle jar in sunlight daily for 7-8 days, from morning to evening and lightly shake the jar so that all things are getting mixed properly, once in a day. Trust me, it will mature the pickle more and will taste amazing.

Amla ka Achar

Serve it with any kind of meal and it will enhance the flavor of that to the fullest.

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Amla ka Achar

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