Amla pickle recipe – Amla is the Indian name for Gooseberry and is used in various preparations in Indian cuisine. I have shared 2 amla pickle recipes in this post. Both the recipes are from my Mom and are made in Andhra style. The first one is a quick and easy amla pickle recipe made in just 15 minutes. It is called as Usiri avakaya & is usually made during the winters when amla are in season. The second one is a traditional preserve that keeps good for an year. This one is believed to be an immune booster since it involves no cooking.
There are a few different ways an andhra style amla pickle is made, this one is similar to the mango avakaya. It can be eaten with plain rice, dosa or paratha.
I prefer to make pickles in small quantities so they taste and smell fresh. I had made this amla pickle with just 10 medium sized ones. You can easily double or triple the recipe.
Choose amla that are firm and fresh, this keeps the pickle good for longer time. This amla avakaya is just an instant version which doesn’t stay good for an year. If you prefer to keep the pickle for an year or more you can check this Andhra amla pachadi.
How to make Amla Pickle (Stepwise photos)
1. Wash amla, wipe them dry with a cloth or tissue. Make few incisions on each amla, otherwise they may burst while sauteing in oil. You can also chop them to pieces.
Remove any discolored portions. Wash a lemon and wipe it dry as well. Make sure all the spoons and pots used are moisture free.
2. Powder 2 tsps of mustard and a generous pinch of methi seeds to a fine powder in a mixer jar. If your mixer/ blender cannot do little quantity, then you can also add red chilli powder and salt to the jar. Run the mixer.
3. Heat oil in a deep pan. Fry the amla on a medium heat just until they turn lightly golden. Add garlic to this. Switch off the stove. Cool down a bit.
4. While the oil is still hot, add all the spice powders.
5. Mix everything well.
6. Cool the mixture completely, then add lemon juice. Do not skip lemon juice here, it is used to remove the pungent taste of amla. Mix well and check the salt and sourness. Store this in a glass jar.
After 2 to 3 days, You will see the amla have released some moisture. Mix well with a dry spoon. If needed add more oil, salt and lemon juice. If it looks dry, add in more oil. We prefer our pickles a bit oily since we are not on low fat diet. If you like to make it with less oil, use as needed.
Store amla pickle in glass jar and serve with rice, dosa or paratha.
Recipe 2 Amla pickle for immunity
- Rinse 250 grams of amlas well under running water and wipe them dry. Cut them to 1 inch pieces and spread them on a plate.
- Sun dry these for 1 hour or put them in a oven or dehydrator for 5 mins at the lowest setting. This is done for shelf life.
- Add them to a ceramic or glass jar and add 1 tbsp crystal or non-iodized salt and toss them. Sprinkle 1 tsp more on top. Cover and rest them for 3 days.
- Keep this in the fridge. It keeps good for an year if handled well. The pieces will turn brown to black overtime.
- When you intend to make the pickle, fry 3 to 4 red chilies until crisp. Then add cumin and garlic. Turn off the stove.
- Blend a small portion of the amla pieces with these chilies, cumin and garlic. Usually the texture will be dry and dark brown in color. If needed sprinkle some warm water and blend. Serve this with plain rice and ghee.
Ingredients (US cup = 240ml )
- 10 amla large, about 150 grams
- 2 teaspoons mustard
- 1 pinch methi seeds
- 1 teaspoon salt + more
- 4 tablespoons oil
- 1 lemon large , about 3 tbsps juice
- 3 to 4 teaspoons red chilli powder
- ¼ teaspoon turmeric
- 1 garlic clove large, minced (optional, but recommended)
- Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly. You can also chop them and use.
- Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.
- Fry amla in oil until partially cooked. They turn light golden in color when they are done.
- Add garlic and switch off. Allow to cool down a bit.
- When still hot, add other ingredients except lemon juice.
- Once cooled squeeze lemon juice.
- Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice.
- Serve amla pickle with rice, dosa or paratha.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes