Gooseberry Pickle Recipe – Authentic Indian Amla & Fenugreek Preserve

Last Updated on 4 months by Neha Deshmukh

Gooseberry Pickle Recipe – Authentic Indian Amla & Fenugreek Preserve

Hey everyone! If you’ve ever tasted that tangy, slightly spicy Indian pickle that just makes a meal, you probably know the magic of a good achar. Today, I’m sharing my family’s treasured recipe for Gooseberry Pickle, or Amla ka Achar. It’s a little bit of work, but trust me – the burst of flavor is SO worth it. 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 isn’t just any pickle. It’s a vibrant blend of tart gooseberries, aromatic fenugreek, and a warming spice blend. It’s incredibly flavorful, naturally probiotic (thanks to the fermentation process!), and a fantastic way to enjoy the health benefits of amla. Plus, it keeps for ages, making it a perfect make-ahead condiment.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 20 Gooseberries (Amla)
• 2.75 tablespoons Kashmiri chili powder/Paprika (approx. 20g)
• 0.25 tablespoon hot chili powder (approx. 2g)
• 0.5 tablespoon Salt (approx. 6g) + 3 teaspoons Salt (approx. 18g) = Total 3.5 tablespoons Salt (approx. 24g)
• 0.125 teaspoon Turmeric powder (approx. 0.5g)
• 0.5 teaspoon Fenugreek seeds (approx. 2g)
• 1 teaspoon Mustard seeds (approx. 5g)
• 0.25 teaspoon Asafoetida (Hing) (approx. 1g)
• 3 Red chilies
• 2.5 tablespoons Sesame oil (approx. 37ml)
• 1 tablespoon Vinegar (approx. 15ml)
• 2 cups Water (approx. 473ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Gooseberries (Amla): Selection & Benefits

Look for firm, bright green gooseberries. They should be heavy for their size. Amla is a powerhouse of Vitamin C and antioxidants, so this pickle isn’t just tasty, it’s good for you too!

Fenugreek Seeds: The Key to Flavor

Don’t skip the fenugreek! It adds a unique, slightly bitter flavor that’s essential to a good Indian pickle. Roasting them really brings out their aroma.

Kashmiri Chili Powder vs. Paprika: Understanding the Difference

Kashmiri chili powder gives a beautiful red color and mild heat. If you can’t find it, paprika is a good substitute, but you might want to add a pinch more of the hot chili powder for a little kick.

Sesame Oil: Regional Variations & Alternatives

Traditionally, sesame oil is used for its nutty flavor. In some regions, mustard oil is preferred – it has a stronger, more pungent taste. If you don’t have either, a neutral oil like sunflower or vegetable oil will work in a pinch, but the flavor won’t be quite the same.

Asafoetida (Hing): A Traditional Touch

Asafoetida has a… unique smell! But trust me, it adds a wonderful savory depth to the pickle. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, bring 2 cups (473ml) of water to a boil. Add the gooseberries and cook for about 10 minutes, until they soften slightly. Reserve this water – it’s liquid gold! Once cooled enough to handle, deseed and cut the berries into quarters.
2. Next, dry roast ½ teaspoon (2g) of fenugreek seeds in a pan until fragrant. Grind them into a powder and set aside.
3. Heat 2.5 tablespoons (37ml) of sesame oil in a pan over medium heat. Add 1 teaspoon (5g) of mustard seeds, the remaining fenugreek seeds, 3 halved red chilies, and 0.25 teaspoon (1g) of asafoetida. Sauté until the mustard seeds start to splutter.
4. Add 0.125 teaspoon (0.5g) of turmeric powder and 2.75 tablespoons (20g) of Kashmiri chili powder/paprika, plus 0.25 tablespoon (2g) of hot chili powder. Sauté for about 2 minutes, stirring constantly to prevent burning.
5. Now, add the cooked gooseberries, 3.5 tablespoons (24g) of salt, 1 tablespoon (15ml) of vinegar, and 1.5 cups (355ml) of the reserved water. Bring to a boil and cook for just 1 minute.
6. Remove from heat and let the pickle cool completely. Transfer it to a clean, dry glass jar.
7. Here’s the important part: let the pickle sit at room temperature for 1-2 days before refrigerating. This allows the flavors to meld and develop.

Expert Tips

• Make sure your jar is completely dry – any moisture can lead to spoilage.
• Use a non-reactive spoon (wood or plastic) when stirring to avoid any metallic taste.
• Don’t be afraid to adjust the spices to your liking!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce the amount of hot chili powder for a milder pickle, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for a real kick.
• Festival Adaptations (Makar Sankranti, Diwali): This pickle is a popular addition to festive meals in many Indian households. It’s especially enjoyed during Makar Sankranti and Diwali.

Long-Term Storage Options

This pickle will keep in the refrigerator for several months, even up to a year! The flavor will actually improve with time.

Serving Suggestions

This gooseberry pickle is amazing with rice, roti, paratha, or even as a side with your favorite Indian snacks. It’s also fantastic with yogurt for a quick and flavorful dip.

Storage Instructions

Store in an airtight glass jar in the refrigerator. Always use a clean, dry spoon when taking pickle out of the jar to prevent contamination.

FAQs

What is the best way to deseed gooseberries for this pickle?

The easiest way is to make a slit lengthwise and remove the seed with a small knife or your fingers. It can be a little fiddly, but it’s worth it!

Can I use a different type of vinegar?

White vinegar or apple cider vinegar are good substitutes for the vinegar called for in the recipe.

How long does this pickle typically last?

If stored properly in the refrigerator, this pickle can last for several months, even up to a year.

What if I don’t have asafoetida? Is there a substitute?

A pinch of garlic powder or onion powder can be used as a substitute, but it won’t have the same unique flavor.

Can I adjust the amount of chili powder to control the heat?

Absolutely! Feel free to adjust the amount of chili powder to your preference.

Is it necessary to let the pickle sit at room temperature before refrigerating?

Yes, this allows the flavors to meld and develop properly. It makes a big difference!

What type of oil can I use if I don’t have sesame oil?

Sunflower or vegetable oil can be used as a substitute, but the flavor won’t be quite as authentic.

Enjoy making this delicious and authentic Gooseberry Pickle! I hope it brings a little bit of Indian sunshine to your table. Let me know how it turns out in the comments below!