amla pickle or amla achaar recipe – one easy recipe of amla pickle which requires no sunlight or drying in the sun.
we all know that amla or indian gooseberries are rich source of vitamin c & antioxidants. hence good for treating colds. they are good for digestion too. we usually have amla as candies after lunch or dinner. i have not ventured into making amla candies yet. for now i buy them ready made from the ayurveda shop. some folks are also fond of amla murabba.
all the parts of the amla tree as well as the fruit are used a lot in ayurvedic medicines. it balances all the three dosha (kapha, pitta and vata). not to forget amla is also one of the main ingredients of chyawanprash.
i have had amla achaar before many times. this is the first time i made the amla pickle at home. for a first time, it was a damn good pickle. i even packed the pickle for my in laws and parents. they liked it so much.
during summers, i make this punjabi mango pickle or the sweet and sour mango pickle. this time i did not make any mango pickle as in the summers, it would rain at times and would be cloudy. did not want to take a chance. strangely enough, officially its the monsoon season here and its not raining. i made this amla pickle as i did not want to rely on the sun which was unpredictable then.
in this amla pickle recipe, apart from tempering the oil with spices, there is no other cooking involved. i kept the pickle at room temperature in a dry place in my kitchen counter for 7 days. just make sure you use a sterilized glass bottle or jar for pickling. while storing pickles, jams, sauce or squashes, i always sterilize the jars.
to make this kerala style pickle, i referred a recipe in one of the cookbooks i have. changed the proportions a lot. the result was a spiced tangy pickle. the amount of oil and salt added in the pickle help as natural preservatives and does not allow the pickle to get spoiled. the amla pickle stays good for about 6 months and the yield is about 500 gms.
the amla pickle can be served with any indian meal. it goes really well with sambar-rice, dal-rice and even curd rice. the pickle can also be served with steamed rice topped with a bit of ghee or oil.
lets begin step by step amla pickle recipe:
1. firstly rinse the gooseberries and dry them with a kitchen towel. there should be no trace of moisture. i had the small sized variety and these were deliciously tart. the small sized gooseberries are also known as ari nellikai. i have not removed the seeds as these were too small. if using a larger variety, then chop and remove the seeds. slice off the sides which are bruised, if any.
2. take the amla in a large bowl. add the red chilli powder, turmeric powder and rock salt.
3. mix very well. if you taste the amla now, you will find it salty. after adding oil and the pickling process, the saltiness is not felt. the flavors get mellowed down.
4. in another pan, heat the sesame oil. let the oil become hot. not smoking hot, but just hot enough to fry the spices.
5. first add the mustard seeds and fenugreek seeds and allow them to splutter.
6. then add the asafoetida. stir and switch off the flame.
7. let the oil cool completely and then pour it over the amla marinated with the spices.
8. mix very well.
9. spoon the amla pickle in a sterilized jar. close with a lid and keep the pickle in a dry corner of your kitchen for 7 days. after every 2 to 3 days, give the pickle bottle or jar a good shake or stir with a clean dry spoon. the yield is about 500 gms of pickle. the oil will float on the top later. but not to worry as thats how indian pickles are meant to be
10. the amla pickle will be ready after 7 days. once the amla pickle is ready, keep outside or in the fridge. in cold climates, you can keep outside. in a hot and humid climate, keep in the fridge. serve amla pickle with any indian meal of your choice. i prefer it with sambar rice or dal rice combination.
amla achar or amla pickle recipe below:
- 400 gms amla or gooseberry (small or bigger)
- ¼ cup red chili powder/lal mirch powder
- 1 tsp turmeric powder/haldi
- ½ cup rock salt/sendha namak or add as required
- ½ cup + 3 tbsp sesame oil (indian one and not the east asian one)/til ka tel
- 1 tsp mustard seeds/rai
- 1 tsp fenugreek seeds/methi ke dane
- 1 tsp asafoetida/hing
- first rinse the amla in water. dry them with a kitchen napkin. there should be no trace of moisture.
- if small amla, keep whole, since seeds are very small.
- if big sized, then chop and remove the seeds. discard the seeds.
- take the amla in a large bowl.
- add the red chilli powder, turmeric powder and rock salt. mix very well.
- in another pan, heat the sesame oil first.
- then add the mustard seeds & fenugreek seeds and allow them to splutter.
- then add the asafoetida. stir and switch off the flame.
- let the oil cool completely and then pour it over the amla marinated with the spices. mix very well.
- spoon the pickle in a sterilized jar.
- close tightly with a lid and keep the pickle in a dry corner of your kitchen for 7 days.
- after every 2 to 3 days, give the pickle bottle or jar a good shake or a stir with a clean dry spoon.
- the amla pickle will be ready after 7 days.
- once the amla pickle is ready, keep in the fridge or at room temperature.
- in cold climates, you can keep outside. in a hot and humid climate, keep in the fridge. serve amla pickle with any indian meal of your choice.