Amla pickle recipe with step by step photos – Andhra style spicy and tasty amla avakaya recipe. This vegan pickle is made from Indian gooseberries, which are also called as amla in hindi.
On youtube I had seen some videos for the method of preparing amla avakaya. Later using my own proportions of ingredients and including a few more steps, I made the pickle.
The Result was a spicy pickle with the sour taste of amla merging with the rustic flavors of the mustard seeds and sesame oil.
This amla pickle was so good, that it got finished quickly. We used to have it with parathas and our everyday meals.
Tips to make Indian gooseberry pickle
- You don’t need sunlight to prepare this pickle.
- This amla pickle is more on the spicier side, so you can add less red chili powder, if you do not want a less spicy pickle.
- Also I use a good amount of oil while making pickles, so that the pickle stays for a long time. If you want you can add less oil.
- Instead of sesame oil, peanut oil or sunflower oil can be used.
The recipe makes a small batch of pickle and goes very well with dal-rice, curd rice and sambar-rice. In fact, you can even mix the pickle with steamed rice and have.
How to make amla pickle
1. Firstly rinse the amla very well in water. Then wipe them dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally. There should be no traces of water or moisture on the amla.
2. Then in a grinder, add 2 tablespoons mustard seeds and ¼ teaspoon fenugreek seeds.
3. Grind to a semi fine powder. Keep aside.
Cooking amla
4. Chop the amla and remove the seeds. Chopping amla takes time. If the amla is small in size, then you can keep them whole. I chopped them as I do not want the seeds coming in the mouth, when it is eaten.
5. Heat â…“ cup sesame oil (gingelly oil) in a kadai or pan.
6. Add the chopped amla pieces.
7. Mix well.
8. Cover the pan and let the amla pieces cook in oil. In between do check.
9. You don’t need to cook the amla pieces till its golden. They should be cooked until they soften. Slid a knife through a few pieces and it should slid easily. This cooking on a medium-low flame takes about 6 to 7 minutes.
10. Once the amla pieces are cooked, then switch off the flame. Add 2 to 3 medium garlic cloves (crushed). Mix well and let this mixture become warm. Keep aside for about 10 minutes and let the amla pieces be in the pan only.
Making amla pickle
11. Then add 3 tablespoons red chilli powder, 1 teaspoon turmeric powder, 1 to 1.5 tablespoons salt and the ground mustard seeds + fenugreek powder. First add 1 tablespoon salt. Mix very well. If less salt, then add some more salt. If the pickle tastes more salty, then its fine as when it matures, the extra salty taste goes away.
12. Mix very well and let this mixture cool down.
13. Now add 1 tablespoon lemon juice.
14. Mix again.
15. Spoon the pickle in a clean sterilized jar. Cover with a lid and keep aside.
Tempering for amla pickle
16. Now heat ¼ cup oil in a small pan or tadka pan. This step is optional and can be skipped.
17. Keep the flame to a low and add ¼ teaspoon asafoetida (hing).
18. Mix well and then switch off the flame. Let this oil cool down
19. Then pour this oil in the pickle jar.
20. Some oil will float on top and its fine. cover the jar with a lid and let the pickle mature for 3 to 4 days. Keep in a dry place.
21. Serve amla pickle with your everyday meal. After you begin to use the pickle, refrigerate it.
If you are looking for more Pickle recipes then you can check:
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amla pickle
By Dassana Amit
Ingredients
- 250 grams amla or about 2 cups chopped amla (Indian gooseberry)
- â…“ cup sesame oil (gingelly oil) for frying amla
- 2 to 3 small to medium garlic cloves – slightly crushed
- 2 tablespoons mustard seeds or 3 tablespoon mustard seeds powder
- ¼ teaspoon fenugreek seeds
- 3 tablespoons red chilli powder
- 1 teaspoon turmeric powder
- 1 to 1.5 tablespoons salt or add as required
- 1 tablespoon lemon juice
- ¼ cup sesame oil – to be added later
- ¼ teaspoon asafoetida (hing)
Instructions
preparation
- Firstly rinse the amla very well in water. Then wipe them dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally.
- Then in a grinder, add 2 tablespoons mustard seeds and ¼ teaspoon fenugreek seeds.
- Grind to a semi fine powder. Keep aside.
cooking amla
- Chop the amla and remove the seeds. Chopping amla takes time. If the amla are small in size, then you can keep them whole.
- Heat â…“ cup sesame oil (gingelly oil) in a kadai or pan.
- Add the chopped amla pieces. mix well.
- Cover the pan and let the amla pieces cook in oil. In between do check.
- You don’t need to cook the amla pieces till its golden. They should be cooked till they soften. Slid a knife through a few pieces and it should slid easily. This cooking on a medium-low flame takes about 6 to 7 minutes.
- Once the amla pieces are cooked, then switch off the flame. Add 2 to 3 medium garlic cloves (crushed). Mix well and let this mixture become warm. Keep aside for about 10 minutes and let the amla pieces be in the pan only.
making amla pickle
- Then add 3 tablespoons red chilli powder, 1 teaspoon turmeric powder, 1 to 1.5 tablespoons salt and the ground mustard seeds + fenugreek powder. First add 1 tablespoon salt. Mix very well. If less salt, then add some more salt. If the pickle tastes salty, then its fine as when it matures, the extra salty taste goes away.
- Mix very well. Let this mixture cool down at room temperature.
- Now add 1 tablespoon lemon juice. mix again.
- Spoon the pickle in a clean sterilised jar. Cover with a lid and keep aside
tempering for amla pickle
- Now heat ¼ cup oil in a small pan or tadka pan. This step is optional and can be skipped.
- Keep the flame to a low and add ¼ teaspoon asafoetida (hing).
- Mix well and then switch off the flame. Let this oil cool down
- Then pour this oil in the pickle jar. Some oil will float on top and its fine. Cover the jar with a lid and let the pickle mature for 3 to 4 days. Keep in a dry place.
- Serve amla pickle with your everyday meal. After you begin to use the pickle, refrigerate it.
Notes
- Add less red chili powder for a spicy pickle.
- You can reduce the amount of oil if you want.Â
- Instead of sesame oil, peanut oil or sunflower oil can be used.Â
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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.
welcome shubha and glad to read your comment. you are lucky to grow your own food. thanks for the rating and the feedback.
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.
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.
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.
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.