this amla pickle recipe is andhra style spicy and tasty amla avakaya recipe.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 1 small jar
- 250 grams amla OR about 2 cups chopped amla
- ⅓ cup sesame oil (gingelly oil) for frying amla
- 2 to 3 small to medium garlic cloves (lahsun) - slightly crushed
- 2 tablespoons mustard seeds (rai) OR 3 tablespoon mustard seeds powder
- ¼ teaspoon fenugreek seeds (methi dana)
- 3 tablespoons red chilli powder (lal mirch powder)
- 1 teaspoon turmeric powder (haldi)
- 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)
preparation for amla pickle
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 to make amla pickle
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 ⅓ 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 amla pickle mature for 3 to 4 days. keep in a dry place.
serve amla avakaya with your everyday meal. after you begin to use the pickle, refrigerate it.
- add less red chili powder for a spicy pickle.
- you can reduce the amount of oil if you want.
- instead of sesame oil, peanut oil or sunflower oil can be used.