Gooseberry Recipe- Authentic Amla Pickle with Methi & Turmeric

Last Updated on 2 months by Neha Deshmukh

Gooseberry Recipe- Authentic Amla Pickle with Methi & Turmeric

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. And this Amla (Gooseberry) Pickle? It’s a family favorite, and I’m so excited to finally share it with you. It’s tangy, spicy, and packed with flavor – plus, it’s incredibly good for you! I first made this a few years ago for Diwali, and it was a huge hit. Now, I make it every year, and honestly, it doesn’t last very long!

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a taste of home, a burst of Indian flavors, and a healthy addition to your diet. Amla is a superfood, after all! This recipe balances the tartness of the gooseberries with the warmth of spices and the nutty aroma of roasted methi seeds. It’s a little bit of effort, but trust me, the result is so worth it. You’ll be reaching for this pickle with everything from dal-chawal to parathas.

Ingredients

Here’s what you’ll need to make this delicious Amla Pickle:

• 12 Big gooseberries (approx. 300g)
• 8-10 Red chillies (long variety, like Kashmiri chillies)
• ¼ tsp Turmeric powder (haldi)
• ¼ tsp Asafetida (hing)
• 1 tsp Methi seeds (to dry roast)
• 1.5 tbsp Cooking oil (I prefer mustard oil, but any neutral oil works)
• 1 tsp Mustard seeds (for tempering)
• ½ tsp Urad dal (split black lentils, for tempering)
• 1 tbsp Sesame oil (til ka tel)

Ingredient Notes

Let’s talk ingredients! Amla, or Indian gooseberry, is a powerhouse of Vitamin C and antioxidants. It’s fantastic for your immunity and skin.

The methi seeds (fenugreek seeds) add a beautiful aroma and help with digestion. Don’t skip the dry roasting step – it really brings out their flavor!

I like to use long, Kashmiri red chillies for their vibrant color and mild heat. If you prefer a spicier pickle, feel free to use hotter varieties. You can also adjust the quantity to your liking.

Asafetida (hing) is a key ingredient in Indian cooking. It adds a unique savory flavor and aids digestion. A little goes a long way!

And finally, the sesame oil at the end? That’s my secret touch! It adds a lovely nutty flavor and helps preserve the pickle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the gooseberries. Steam cook the whole gooseberries in a pressure cooker or idly pot without any water. This softens them up beautifully. Let them cool completely, then cut them into bite-sized pieces.
2. Now, dry roast the methi seeds in a kadai (wok) over medium heat until they become aromatic and slightly brown. This usually takes about 2-3 minutes. Be careful not to burn them! Grind them with the asafetida and turmeric powder. Set this aside.
3. Coarsely grind the red chillies into a powder. You can use a spice grinder or a mortar and pestle. Keep this aside too.
4. Heat 1 tbsp of cooking oil in a kadai. Once hot, temper the mustard seeds. When they start to splutter, add the urad dal.
5. Add the cut gooseberry pieces and the red chilli powder to the kadai. Sauté for a few minutes until the raw smell of the chillies disappears.
6. Now, mix in the salt and the roasted methi seed powder. Combine everything really well, ensuring the gooseberries are coated evenly.
7. Cook on medium flame for 2-3 minutes, stirring occasionally. Finally, add the sesame oil and mix thoroughly.
8. Let the pickle cool completely before transferring it to an airtight container. Store it refrigerated. And that’s it!

Expert Tips

• Make sure your jar is completely dry before adding the pickle. Any moisture can lead to spoilage.
• Use a clean, dry spoon every time you take pickle out of the jar.
• Don’t be afraid to adjust the salt and spice levels to your taste.
• The pickle will taste even better after a few days as the flavors meld together.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder pickle, reduce the number of red chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This pickle is perfect for Diwali, Ugadi, or any festive occasion. My aunt always adds a pinch of jaggery for a sweet and tangy flavor during Ugadi.
• Storage Life Extension: Ensuring all your utensils are completely dry is key. You can also add a teaspoon of mustard oil on top of the pickle after it has cooled, which helps create a protective layer.

Serving Suggestions

This Amla Pickle is incredibly versatile! Serve it with:

• Dal-chawal (lentils and rice)
• Parathas (Indian flatbreads)
• Khichdi (a comforting rice and lentil dish)
• Yogurt or raita
• Even as a side with your breakfast!

Storage Instructions

Store the pickle in an airtight container in the refrigerator. It will stay good for at least 6 months, if it lasts that long!

FAQs

What is the best way to prepare Amla for pickling?

Steaming the gooseberries is the best way to soften them and make them easier to pickle. It also helps retain their nutrients.

Can I use a different type of oil for tempering?

You can use any neutral cooking oil like sunflower oil or vegetable oil. However, I highly recommend mustard oil for its authentic flavor.

How do I adjust the spice level of this pickle?

Reduce the number of red chillies for a milder pickle, or add cayenne pepper for extra heat. Removing the seeds from the chillies also helps reduce the spice.

What is the shelf life of this Amla pickle?

When stored properly in the refrigerator, this pickle can last for at least 6 months.

Can I freeze this pickle to extend its shelf life?

While you can freeze it, the texture might change slightly upon thawing. It’s best to store it in the refrigerator for optimal quality.

Enjoy making this Amla Pickle! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!