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Amla Pickle

Name: Amla Pickle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 gm Gooseberry; 1/4 tsp Turmeric Powder (Haldi); 1/2 tsp Salt (or as per taste); 1 tsp Fennel Seeds (Saunf); 1/2 tsp Nigella Seeds (kaloungi); 1/2 tsp Chilli Powder (Mirch); 1 tbsp Mustard Oil

Arti Gupta
June, 2025

1075 reads

Amla Pickle - Plattershare - Recipes, food stories and food lovers

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4.41 from 5 votes

Indian indian gooseberry

About Amla Pickle

Amla, also known as Indian gooseberry, is a powerhouse of nutrients, brimming with vitamin C and renowned for its benefits to hair, skin, digestion, and even diabetes management. Its impressive health profile makes it a true gem to include in your daily diet.

Pickling is one of the oldest and most flavorful ways to preserve such nutritious ingredients. This amla pickle recipe not only makes the fruit more accessible year-round but also infuses it with aromatic spices like fennel seeds and kalonji, creating a tangy, zesty condiment that elevates any meal. Enjoy this traditional preparation as a delicious way to embrace amla’s many benefits at lunch or dinner.

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Recipe Time & More

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Served AsDinner Lunch

Recipe TasteAstringent Crunchy Salty Sour Spicy Tangy

Calories 31 kcal

Servings 4

Cook Mode(keep my screen on)

Ingredients

▢ 250 gm Gooseberry
▢ 1/4 tsp Turmeric Powder (Haldi)
▢ 1/2 tsp Salt (or as per taste)
▢ 1 tsp Fennel Seeds (Saunf)
▢ 1/2 tsp Nigella Seeds (kaloungi)
▢ 1/2 tsp Chilli Powder (Mirch)
▢ 1 tbsp Mustard Oil

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Instructions

▢
Boil amla with 1 cup water . As they soften remove.
▢
Deseed the amla slices and keep aside.
▢
Once dry add all spices and toss together.
▢
Fill in glass jars and keep in sunlight for 2 to 3 days.
▢
Your amla pickle is ready and can be stored Iin for one month easily.

Recipe Notes

Dry amla in sun or leave overnight to dry after deseeding before adding spices.

Additional Tips

For a deeper flavor and longer shelf life, sun-dry the steamed amla pieces for a few hours before mixing them with spices and oil; this reduces moisture content and helps the pickle stay fresh longer.
If you prefer a milder pickle, lightly roast the chili powder and fennel seed powder before adding them—this mellows their sharpness and enhances their aroma.
For a South Indian variation, add a teaspoon of roasted fenugreek (methi) powder and a few curry leaves to the spice mix for a distinct flavor profile.
Store the pickle in a sterilized glass jar and pour an extra layer of heated, cooled mustard oil on top to prevent mold and extend its shelf life, especially in humid climates.

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4.41 from 5 votes

Recipe Nutrition

Calories: 31kcal | Fat: 4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Sodium: 285mg

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Arti Gupta

Articles: 26

5 Comments

Abhay Raj

January 11, 2023 / 11:09 pm Log in to Reply

This looks so appealing! Thanks for sharing.
Ketika Ketu

October 26, 2022 / 12:45 pm Log in to Reply

Such a delicious dish! Thank you.
Monty Rastogi

September 6, 2021 / 8:41 pm Log in to Reply

Thanks for the inspiration! Looks tasty.
Himanshu Agarwal

February 15, 2021 / 9:21 pm Log in to Reply

Wow, this looks fantastic!
Gouthami Yuvarajan

August 23, 2016 / 12:04 pm Log in to Reply

Such a tasty dish! Thanks for the recipe.