Amla Pickle Recipe

Sweet and Sour Amla Pickle Recipe

This sweet and sour Amla pickle is a delicious way of preserving the winter fruit and enjoying its health benefits throughout the year. This lip-smacking pickle can be served with any paratha, chapati, khichdi or dal rice. It gets a spicy kick and bright red color from the red chili powder, a mildly sweet taste from the added jaggery, a tinge of bitterness from the fenugreek and mustard seeds, and sourness from the amla (Indian gooseberry).

This is an instant pickle made from fresh Indian gooseberries (amla) and does not require sunlight for preservation. One can start eating the pickle immediately. The pickle is vegan, onion-garlic free, and does not use any artificial colors or preservatives. The best part is that it is loaded with Vitamin C, which helps boost immunity and metabolism and keeps many ailments at bay.

What Goes into This Amla Pickle?

• Amla / Indian Gooseberry: Fresh amla, select medium to large-sized fruits without blemishes.
• Mustard Seeds Dal: Coarsely ground mustard seeds, known as Moharichi Dal in Maharashtra.
• Jaggery: Grated or powdered jaggery to balance the spiciness of the red chili powder.
• Red Chili Powder: Kashmiri red chili powder for a bright red color and a mildly spicy flavor.
• Oil: Essential to preserve the pickle; you can use groundnut or mustard oil.
• Turmeric Powder: Provides color and health benefits.
• Hing / Asafoetida: Flavoring agent in the pickle (optional for a gluten-free version).
• Fenugreek Seeds: Roasted and coarsely ground for a distinct flavor.
• Salt: Used for seasoning and preservation.

Step-by-Step Method

• Wash and steam cook the amla for about 20 minutes until soft. Remove seeds and cut into wedges.
• Roast the fenugreek seeds until fragrant, then grind to a powder.
• In a large vessel, mix the amla wedges with turmeric powder, fenugreek powder, mustard seed dal, salt, and red chili powder.
• Add grated jaggery and mix well. Heat oil on low-medium flame, then add it to the mixture once it cools slightly.
• Stir thoroughly and let it sit overnight for flavors to meld.
• Store in clean, dry jars. Ensure the oil layer covers the pickle to prevent rancidity.

Shelf Life and Storage

The pickle stays good at room temperature for about 3-4 months. Refrigerate for up to 6 months, as the color may darken over time. Always ensure the oil layer covers the pickle to preserve it longer.

Amla as a Superfood

Amla is packed with Vitamin C and antioxidants, making it an incredible superfood. With more vitamin C than an orange and more antioxidants than acai berries or pomegranates, it’s a great addition to your diet. Regular consumption of amla can help maintain good health and prevent many diseases.

Recipe Notes

• Choose fresh, shiny amla with no blemishes for the best pickle.
• Moharichi Dal (split and skinned mustard seeds) is key for a distinct taste and texture.
• Adjust red chili powder based on your spice tolerance. Kashmiri chili powder provides a bright color.
• Ensure the oil layer covers the pickle to prevent spoilage.
• The pickle is ready to eat immediately without needing sunlight.

Enjoy Your Amla Pickle!

Serve this pickle with chapati, rice, khichdi, or any paratha of your choice for a delightful addition to any meal!