Tangy & Zesty Indian Amla (Gooseberry) Pickle Recipe
20 minutes
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About Tangy & Zesty Indian Amla (Gooseberry) Pickle Recipe
Experience the vibrant tang of Indian gooseberries with this incredibly flavorful Amla Pickle! It's a burst of sunshine in every bite, bringing a zesty kick to any meal.This easy recipe combines fresh amla with traditional spices like fennel and nigella seeds, creating a delicious condiment packed with Vitamin C. It's the perfect way to preserve the bright, tart flavor of amla to enjoy year-round.Learn how to make this shelf-stable treat and add a touch of authentic Indian flavor to your lunch or dinner. You'll love the unique, tangy zest this pickle brings to your plate!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Amla (Indian Gooseberries)
- 250 gm Amla indian gooseberries
Spices and Oil
- 1/4 tsp Turmeric Powder
- 1/2 tsp Salt or as per taste
- 1 tsp Fennel Seeds
- 1/2 tsp Nigella Seeds
- 1/2 tsp Chili Powder
- 1 tbsp Mustard Oil
Instructions
- Boil the amla in 1 cup of water until softened. This helps create a tender pickle.
- Once the amla are cool enough to handle, gently deseed them. Set the deseeded amla aside.
- After the amla have dried, combine them with the turmeric powder, salt, fennel seeds, nigella seeds, and chili powder. Toss well to ensure the amla are evenly coated with the spices.
- Pack the spiced amla into sterilized glass jars. Pour mustard oil over the amla, ensuring they are fully submerged. This helps preserve the pickle and enhance its flavor.
- Place the jars in sunlight for 2 to 3 days. Sunlight helps the flavors meld and the pickle mature.
Recipe Notes
Good To Know
- Dry amla in the sun or leave overnight to dry after deseeding before adding spices.
- 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.
Expert Tips
- Use high-quality mustard oil for the best flavor and preservation.
- Ensure the amla pieces are completely dry before pickling to prevent spoilage.
- Adjust the spice levels to your preference by adding more or less chili powder.
Storage Instructions
- Store the pickle in a sterilized glass jar.
- 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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Recipe Nutrition
Calories: 31kcalFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 285mg
Arti Gupta
Articles: 26
5 Comments
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This looks so appealing! Thanks for sharing.
Such a delicious dish! Thank you.
Thanks for the inspiration! Looks tasty.
Wow, this looks fantastic!
Such a tasty dish! Thanks for the recipe.