Spicy Methi Amla Pickle (Indian Gooseberry Pickle)
50 minutes
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About Spicy Methi Amla Pickle (Indian Gooseberry Pickle)
This vibrant Methi Amla Pickle is a flavour explosion! A traditional Andhra-style pickle, it combines the tangy zest of Indian gooseberries (amla) with the unique bitterness of fenugreek (methi) and a fiery kick from red chilies. Perfect for those who appreciate a bold, slightly bitter pickle, it's also surprisingly healthy, even suitable for diabetics.The secret lies in the careful balance of spices and the slow-maturing of flavors. While delicious immediately, this pickle develops an even richer taste with time, making it even more rewarding to enjoy.Serve this flavorful pickle as a delicious accompaniment to your rice, rotis, or even as a tasty addition to your favorite Indian dishes. Prepare to be amazed by its depth of flavour and health benefits.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Amla (Gooseberry)
- 250 gm Indian Gooseberries amla, fresh, ripe indian gooseberries
- 125 ml Sesame Oil or other high-heat oil like vegetable oil
- 1/2 tsp Asafoetida hing
- 1 tsp Salt to taste
For the Spice Blend
- 45 gm Chili Powder adjust to your spice preference, red
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Sugar
- 4 tbsp Fenugreek Seeds dry roasted lightly for better flavor, methi dana
- 2 tbsp Mustard Seeds dry roasted lightly for better flavor, rai
Instructions
Prepare the Amla
- Clean and thoroughly dry the Indian gooseberries.
Fry the Amla
- Heat 125ml sesame oil in a large pan. Add a pinch of asafoetida and the amla. Fry over medium heat until the amla softens and the seeds are easily removed. Remove the seeds from the cooked amla.
Prepare the Spice Mixture
- In a spice grinder or blender, separately grind the dry roasted fenugreek seeds and mustard seeds into a fine powder. In a bowl, combine the spice powders with the sugar, remaining salt, asafoetida, and red chili powder. Mix well.
Combine and Finish
- Add the spice mixture to the pan with the cooked amla. Stir until well combined.
Add Oil & Store
- Once cooled, add the remaining 125ml of sesame oil to the pickle. Store in a clean, airtight container. The pickle will last for months if stored properly.
Recipe Notes
Expert Tips for the Best Methi Amla Pickle
- Roasting the Seeds: Lightly roasting the fenugreek and mustard seeds before grinding enhances their flavour significantly. Roast until fragrant, stirring constantly to prevent burning.
- Amla Selection: Choose firm, ripe, and unblemished Indian gooseberries for the best results. Avoid those that are soft or show signs of spoilage.
- Adjusting Spice Levels: Start with the suggested amount of chili powder and adjust to your desired level of spiciness. Taste as you go and add more chili powder if needed.
- Storage is Key: Ensure your storage container is completely dry and airtight to prevent spoilage. Proper storage is crucial for a long-lasting and flavorful pickle.
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Recipe Nutrition
Calories: 148kcalFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 228mg
Kusum Sailaja
Articles: 1
3 Comments
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Looks so delectable! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
Looks so appetizing! Thank you for posting.