Authentic Amla Pickle Recipe – Indian Gooseberry & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Amla Pickle Recipe – Indian Gooseberry & Spice Blend

Hey everyone! If you’re anything like me, you absolutely love a good homemade pickle. There’s just something so comforting and flavorful about a spoonful of pickle with your meals, isn’t there? Today, I’m sharing my family’s treasured recipe for Amla Pickle – a tangy, spicy, and incredibly healthy condiment that’s a staple in many Indian households. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right!

Why You’ll Love This Recipe

This Amla Pickle (also known as Indian Gooseberry Pickle) isn’t just delicious; it’s packed with Vitamin C and antioxidants. It’s a fantastic way to add a burst of flavor to your meals, and it’s surprisingly easy to make at home. Plus, the warm spices are just perfect for those cozy winter lunches or to brighten up a simple rice and dal meal.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing pickle:

• 10 nos Amla or Indian Gooseberry
• ½ cup Sesame oil
• 1 tsp Mustard Seeds
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Red Chilli Powder (spicy variety)
• 1 tsp Turmeric Powder
• ½ tsp Hing (Asafoetida)
• 1 tsp Roasted Methi Seeds Powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Amla (Indian Gooseberry) – Selection & Benefits

Amla is the star of the show! Look for firm, green amlas that are heavy for their size. Avoid any with blemishes or soft spots. Amla is a powerhouse of nutrients – seriously, it’s incredible for your immunity and digestion.

Sesame Oil – Choosing the Right Type

Traditionally, we use sesame oil for its distinct flavor and preservative qualities. I prefer using cold-pressed sesame oil for the best aroma and health benefits. You can use either light or dark sesame oil, depending on your preference – dark sesame oil has a stronger flavor. (Approx. 120ml)

Mustard Seeds – Regional Variations & Flavor Profiles

Black mustard seeds are what we typically use in this recipe. They have a lovely pungent flavor that really comes alive when tempered in oil. Some regions also use brown mustard seeds, which are a bit milder. (Approx. 5ml)

Kashmiri Red Chilli Powder – Color & Mild Heat

Kashmiri red chilli powder is a game-changer! It gives the pickle a beautiful vibrant red color without adding too much heat. It’s perfect if you want a visually appealing pickle that’s not overwhelmingly spicy. (Approx. 5ml)

Hing (Asafoetida) – The Digestive Powerhouse

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth to the pickle and is amazing for digestion. A little goes a long way. (Approx. 2.5ml)

Roasted Methi Seeds Powder – Unique Flavor & Aroma

Roasted methi (fenugreek) seeds powder adds a unique, slightly bitter, and wonderfully aromatic flavor. You can find this pre-made in most Indian grocery stores, or you can roast and grind your own. (Approx. 5ml)

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash the amlas thoroughly. Then, steam them for at least 10 minutes until they’re softened but still hold their shape.
2. Once cooled enough to handle, carefully deseed the amlas and set the pieces aside. This can be a little fiddly, but it’s worth it!
3. Now, heat the sesame oil in a pan over medium heat. Add the mustard seeds and let them crackle – that’s when you know they’re ready! Then, add the hing and let it sizzle for a few seconds.
4. Add the amla pieces to the pan and sauté for about 2 minutes, stirring occasionally.
5. Time for the spices! Mix in the turmeric powder, Kashmiri red chilli powder, spicy red chilli powder, and salt. Cook on low heat for 7-10 minutes, stirring frequently, until the amlas are well coated and the oil starts to separate.
6. Turn off the heat and stir in the roasted methi seeds powder. Let the pickle cool completely.
7. Finally, transfer the cooled pickle to a clean, dry glass jar. Let it sit for at least 24 hours before enjoying – this allows the flavors to meld together beautifully.

Expert Tips

• Don’t rush the steaming process. Properly steamed amla will be easier to deseed and will have a better texture in the pickle.
• Use a non-reactive pan. Avoid using aluminum pans, as they can react with the spices and affect the flavor.
• Ensure everything is dry. Moisture is the enemy of pickle preservation! Make sure your jar and utensils are completely dry before using them.

Variations

This recipe is a great base – feel free to get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your hing source to ensure it doesn’t contain any animal products.

Spice Level Adjustment (Mild to Hot)

Adjust the amount of spicy red chilli powder to your liking. If you prefer a milder pickle, use less or omit it altogether. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a tiny bit of green chilli paste for extra heat.

Festival Adaptations (Makar Sankranti, Diwali)

Amla pickle is often made during Makar Sankranti and Diwali. It’s considered auspicious and adds a festive touch to your meals.

Regional Variations (North Indian, South Indian)

In some South Indian variations, jaggery (gur) is added for a touch of sweetness. North Indian versions sometimes include a pinch of fennel seeds for added aroma.

Serving Suggestions

This Amla Pickle is incredibly versatile! Serve it with:

• Steaming hot rice and dal
• Roti or paratha
• Yogurt
• As a side with your favorite Indian dishes

Storage Instructions

Store the pickle in an airtight glass jar in the refrigerator. It will last for several months, but the flavor will continue to develop over time.

FAQs

Let’s answer some common questions!

What is the best way to select Amla for pickling?

Look for firm, green amlas that are heavy for their size. Avoid any with blemishes or soft spots.

Can I use a different oil instead of sesame oil?

While sesame oil is traditional, you can use mustard oil or even a neutral oil like sunflower oil, but the flavor will be different.

How can I adjust the spice level of this pickle?

Adjust the amount of spicy red chilli powder to your liking.

What is the role of Hing (Asafoetida) in this recipe?

Hing adds a wonderful savory depth and aids in digestion.

How long does this Amla pickle last, and how do I ensure it stays fresh?

It lasts for several months in the refrigerator. Ensure your jar and utensils are completely dry.

Can I freeze this Amla pickle?

Freezing isn’t recommended, as it can affect the texture and flavor of the pickle.

Enjoy making this delicious and healthy Amla Pickle! I hope it becomes a family favorite in your home, just like it is in mine. Happy pickling!