Gooseberry Pickle Recipe – Authentic Indian Amla Recipe with Turmeric

Last Updated on 2 months by Neha Deshmukh

Gooseberry Pickle Recipe – Authentic Indian Amla Recipe with Turmeric

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. And this Gooseberry Pickle, or Amla Pickle as it’s traditionally known, is one I’ve been making for years. It’s tangy, a little bit spicy, and packed with flavour – plus, it’s incredibly good for you! I first made this when I was trying to incorporate more Ayurvedic ingredients into our diet, and it quickly became a family favourite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any pickle; it’s a little jar of sunshine! It’s super easy to make, requiring just a handful of ingredients and minimal cooking time. Seriously, in under 15 minutes you can have this simmering away. But the best part? Gooseberries (Amla) are a powerhouse of Vitamin C and antioxidants. It’s a delicious way to boost your immunity, especially during the colder months. Plus, the vibrant flavour adds a zing to any meal.

Ingredients

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

• 1 cup heaped Gooseberries (approx. 200g)
• 1 tbsp Rock Salt (Sendha Namak)
• 1/4 tsp Turmeric powder (Haldi)

Ingredient Notes

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

• Gooseberries (Amla): These little berries are nutritional superstars! They’re known for their immunity-boosting properties and are a staple in Ayurvedic medicine. You can find them fresh during the winter months, but frozen ones work just as well. Look for firm, bright green berries.
• Rock Salt (Sendha Namak): This isn’t your regular table salt. Rock salt has a slightly different flavour profile and is believed to have digestive benefits in Indian cuisine. It’s often preferred for pickling as it helps maintain the crispness of the fruit. You can find it at most Indian grocery stores.
• Turmeric Powder (Haldi): Turmeric isn’t just for colour! It has amazing anti-inflammatory properties and adds a lovely earthy flavour to the pickle. Plus, it acts as a natural preservative.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, give your gooseberries a really good wash. We want to make sure they’re nice and clean.
2. Next, in a vessel, boil about 2 cups of water. Add the rock salt and turmeric powder, stirring until dissolved.
3. Now, add the washed gooseberries to the boiling water. Let them cook for about 5-7 minutes, or until they’re slightly softened – you should be able to press them gently between your fingers. Don’t overcook them, though, we still want a bit of bite!
4. Once cooked, let the gooseberries cool completely in the brine. This is important for flavour development.
5. Carefully transfer the gooseberries and the brine to a sterilized jar. Make sure the berries are fully submerged in the liquid.
6. Finally, seal the jar and refrigerate. It’s best to let it sit for at least a couple of days before enjoying, to allow the flavours to meld. But honestly, the hardest part is waiting!

Expert Tips

Want to make this pickle perfect? Here are a few of my go-to tips:

• Choosing Gooseberries: Look for firm, bright green berries without any blemishes. Avoid any that are soft or bruised.
• Sterilizing Jars: This is crucial for long-term storage! Wash your jars and lids in hot, soapy water, then boil them for 10 minutes. Let them air dry completely before filling.
• Pickle Consistency: If you prefer a softer pickle, cook the gooseberries for a longer time. For a crispier pickle, reduce the cooking time.

Variations

Pickles are all about personalization! Here are a few ways to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your rock salt doesn’t contain any anti-caking agents derived from animal sources.
• Instant Gooseberry Pickle Variation: My friend, Priya, loves a quick pickle. For an instant version, remove the seeds from 5-6 gooseberries, then temper mustard seeds and chili powder in a little oil. Add this to the cooked gooseberries for a spicy kick.
• Spice Level Adjustment (Mild to Spicy): Add a pinch of red chili powder to the brine for a spicier pickle. Or, for a milder flavour, reduce the amount of turmeric.
• Festival Adaptations (Diwali, Ugadi): This pickle is a wonderful addition to festive meals! It’s often served as part of the Ugadi Pachadi (a traditional Telugu New Year dish) which represents a mix of flavours.

Serving Suggestions

This pickle is incredibly versatile! It’s amazing with:

• Rice and dal
• Roti or paratha
• As a side with Indian thalis
• Even as a condiment with cheese and crackers (trust me!)

Storage Instructions

Keep your delicious gooseberry pickle refrigerated in an airtight jar. It should stay good for up to 10 days. Always use a clean spoon to take out the pickle to avoid contamination.

FAQs

Got questions? I’ve got answers!

• What is the shelf life of this gooseberry pickle? Properly stored in the refrigerator, it will last for about 10 days.
• Can I use regular salt instead of rock salt? You can, but the flavour and texture won’t be quite the same. Rock salt helps maintain the crispness and has a unique flavour.
• How do I know if the gooseberries are cooked properly? They should be slightly softened but still hold their shape. You should be able to press them gently between your fingers.
• What are the health benefits of consuming Amla pickle? Gooseberries are packed with Vitamin C and antioxidants, boosting immunity and aiding digestion.
• Can this pickle be made with different varieties of gooseberries? Absolutely! You can experiment with different varieties, but the cooking time may need to be adjusted.