Star Gooseberry Pickle Recipe – Authentic Indian Amla Recipe

Last Updated on 5 months ago by Neha Deshmukh

Star Gooseberry Pickle Recipe – Authentic Indian Amla Recipe

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 jar of perfectly matured pickle, isn’t there? Today, I’m sharing my family’s treasured recipe for Star Gooseberry Pickle, or Amla ka Achar as we call it. It’s a little bit of effort upfront, but trust me – the tangy, spicy, and utterly delicious results are SO worth it. I first made this when I was trying to recreate my grandmother’s recipe, and after a few tries, I finally got it just right!

Why You’ll Love This Recipe

This isn’t just any pickle. Star gooseberries (Amla) are packed with Vitamin C and have a unique, slightly sour flavor that transforms into something magical when pickled. This recipe balances that tartness with fiery chili, earthy turmeric, and a wonderfully aromatic tempering of spices. It’s a flavor explosion in every bite! Plus, it’s a fantastic way to preserve these seasonal fruits and enjoy their goodness all year round.

Ingredients

Here’s what you’ll need to make this amazing Star Gooseberry Pickle:

• 400 grams star gooseberries (Amla)
• 2-3 tablespoons red chili powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 0.25 cup rock salt (or about 60 grams)
• 0.5 cup sesame oil (about 120 ml)
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon asafoetida (hing)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Star Gooseberries (Amla): Varieties & Selection

Choosing the right Amla is key. You’ll want firm, bright green gooseberries. There are different varieties – some are smaller and sweeter, others larger and more tart. If you’re using the larger variety, removing the seeds is a good idea, as they can be a bit bitter.

Red Chili Powder: Choosing the Right Heat

I like to use a blend of Kashmiri chili powder for color and a spicier variety for heat. Kashmiri chili powder gives a beautiful red hue without being overwhelmingly spicy. Feel free to adjust the amount to suit your taste!

Rock Salt vs. Table Salt: Flavor & Texture

Rock salt (Sendha Namak) is traditionally used in Indian pickling. It has a slightly different mineral composition than table salt, which contributes to the pickle’s unique flavor and helps maintain a good texture. If you can find it, definitely use it! But table salt will work in a pinch.

Sesame Oil: Regional Variations & Aroma

Sesame oil is the classic choice for this pickle, lending a lovely nutty aroma. In some regions, people also use mustard oil, which has a more pungent flavor. I personally prefer sesame oil for its milder, more fragrant profile.

Asafoetida (Hing): Benefits & Usage

Asafoetida, or hing, has a strong, pungent smell in its raw form, but it mellows out beautifully when cooked. It adds a unique umami flavor to the pickle and is also known for its digestive benefits. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, give those 400g of star gooseberries a really good rinse and dry them thoroughly. If they’re the larger variety, take the time to remove the seeds.
2. In a bowl, combine the gooseberries with the 2-3 tablespoons of red chili powder, 1 teaspoon of turmeric powder, and 0.25 cup of rock salt. Massage it all in well, making sure every gooseberry is nicely coated.
3. Now for the tempering! Heat 0.5 cup of sesame oil in a pan over medium heat. Add 1 teaspoon of mustard seeds, 1 teaspoon of fenugreek seeds, and 1 teaspoon of asafoetida. Let the spices splutter and dance in the oil – this is where the magic happens! Once they’re fragrant, completely cool the oil. This is important!
4. Pour the cooled tempered oil over the spiced gooseberries. Give it a good mix, ensuring everything is well combined.
5. Transfer the pickle to sterilized jars. I’ll share my jar sterilization tips below!
6. Store the jars in a dry place for 7 days, giving them a good shake every 2-3 days. This helps distribute the flavors.

Expert Tips

• Dryness is key: Make sure your gooseberries are completely dry before adding the spices. Any moisture can lead to mold.
• Cool the oil: Seriously, don’t skip cooling the oil! Adding hot oil will cook the gooseberries and change the texture.
• Patience is a virtue: The pickle needs time to mature and develop its flavors. Resist the urge to open it too soon!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of red chili powder. Or, for a real kick, add a pinch of cayenne pepper.
• Festival Adaptation (Diwali/Holi): This pickle is a popular addition to festive spreads during Diwali and Holi.
• Regional Variations (North Indian vs. South Indian): In South India, you might find this pickle made with a touch of jaggery for a sweet and sour flavor. North Indian versions often use more mustard oil. My friend’s mom always adds a pinch of fennel seeds – it’s delicious!

Serving Suggestions

This pickle is amazing with simple steamed rice and a dollop of yogurt. It’s also fantastic with dal-chawal (lentils and rice) or as a side dish with roti (Indian flatbread). Honestly, I sometimes just eat it straight from the jar (don’t judge!).

Storage Instructions

Once matured, refrigerate the pickle in hot climates. In cooler regions, you can store it at room temperature. Properly stored, it should last for at least a year – if it lasts that long!

FAQs

Let’s answer some common questions:

What is the best way to sterilize jars for pickle storage?

Wash the jars and lids in hot, soapy water. Then, place the jars in a large pot, cover with water, and boil for 10-15 minutes. Remove the jars carefully and let them air dry completely. Boil the lids separately for 5 minutes.

Can I use regular salt instead of rock salt in this recipe?

Yes, you can! Table salt will work, but the flavor won’t be quite the same.

How do I know when the pickle is fully matured?

The pickle is ready when the gooseberries have absorbed the flavors of the spices and the oil has become infused with the aroma. It usually takes about 7 days, but it can vary depending on the climate.

What if I don’t have asafoetida (hing)? 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 this pickle be made with different types of oil?

You can experiment with mustard oil or even a neutral oil like sunflower oil, but sesame oil is the traditional and most flavorful choice.

How long does this star gooseberry pickle last?

If stored properly in sterilized jars, this pickle can last for a year or even longer!