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22 Comments

  1. Thank you for the detailed recipe. Definitely going to try this one, can we replace methi seeds with ajwain or skip methi seeds?5 stars

  2. Hi sis, am from Tamilnadu i tried this amla pickle it came very tasty. And I have small doubt how can I mix sesame oil in pickle( first time i mixed with less oil now I want to add more oil). Please tell me the steps to add oil.
    Thanks in advance
    Regards,
    Uma Ravi5 stars

    1. Hi Uma, first heat the sesame oil until lightly hot. Let it cool completely at room temperature. Once cooled, add the sesame oil in the pickle jar. Gently stir with a clean and dry steel or wooden spoon.

  3. Dassana, I made this pickle with the amla from my farm. And I cant tell you how delicious it has turned out to be. Lip smacking. thanking you so much.5 stars

  4. Hi Dassana, I have been following your blog since many years now…….and must say I really like it…….specially your no onion no garlic recipes. You explain the recipes so beautifully through the pictures. I am also a student of Home Science (M.Sc, B.Ed). Feels so nice to see people from my subject prospering so much……thank you for all the recipes…….I love amla so thought of trying this.5 stars

    1. thank you anwesa. glad that you have liked the recipes and their presentation. yes of course, whatever we study and learn always help us and we can apply it in our lives to help ourselves as well as others.

      welcome and do try the amla pickle. you will like it.

  5. Thanks for the easy recipe for a yummy pickle. Dear can I use tamarind instead of lime juice. How much tamarind paste should i use for 250 gms of the amla.
    Thanks in advance.5 stars

    1. welcome jaya. you can use tamarind pulp. you can use about 2 tablespoon tamarind paste. but cook or boil the paste with some water so that its raw aroma and taste goes away. the cooked tamarind should be thick. for a more sour taste you can add 3 tablespoons tamarind paste also.

  6. Hi Dassana, here in US we don’t get fresh amla fruit(at least not in Chicago area). However, we get vacuum packed frozen whole amla or sliced amla. Do you think that frozen amla can be used to make this pickle? I am not sure but it may not taste as good as the pickle made with fresh amla but just wondering even if I can give a try using frozen amla. Please let me know. Thanks for your great recipes. You are doing a great service to the Indian (and even to some non-Indians) community by popularizing ‘desi recipes’ with your blog.

    1. rom, you can use frozen amla. thaw them first. then rinse them. drain all the water and place them in a kitchen paper towels or cotton napkins for all the moisture to dry. then you can proceed with the recipe. with frozen amla, the taste will be different. but you can try when there is no option to get fresh amla.

      welcome rom. i am glad that the recipes are helping everyone who love indian food.

  7. Dear dassana..not able to see my comment…will you please tell me that can gingelly oil be replaced by olive or any other oil.5 stars

    1. shubha, best flavors come from gingelly oil. in avakaya pickle varieties traditionally gingelly oil is used. you can use sunflower oil instead of gingelly oil. even mustard oil can be used, but only use mustard oil if you are fine with its taste and pungency.