amla pickle

Amla Pickle (2 Ways to Make)

By Swasthi on August 26, 2022, Comments, Jump to Recipe

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.


amla pickle

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.

amla pickle recipe

For more instant Pickle recipes, you may check
Mango pickle
Instant tomato pickle
Tomato pickle
Carrot pickle
Cabbage pickle

How to Make Amla Pickle (Stepwise photos)

Recipe 1

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.

amla-gooseberries

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.

Heat oil in a deep pan

4. While the oil is still hot, add all the spice powders.

add all the spice powders

5. Mix everything well.

Mix everything

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.

Cool the mixture completely

Store amla pickle in glass jar and serve with rice, dosa or paratha.

amla pickle

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.

Related Recipes

Recipe Card

Amla Pickle Recipe

Amla Pickle is a spicy condiment made with Amla also known as Indian gooseberries, red chilli powder, other spices & oil. Serve this with rice or any breakfast dishes.
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For best results follow the step-by-step photos above the recipe card

Prep Time8 minutes
Cook Time7 minutes
Total Time15 minutes
Servings5
AuthorSwasthi

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)

Instructions

  • 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)

Nutrition Facts
Amla Pickle Recipe
Amount Per Serving
Calories 106 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 507mg22%
Potassium 23mg1%
Carbohydrates 1g0%
Vitamin A 355IU7%
Vitamin C 12.2mg15%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Amla Pickle (2 Ways to Make)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Hi Swasthi, hope you are doing well. Question for you – here in US we do not get fresh Amla (at least not in the northern part of USA where I live. May be fresh Amla is available in tropical states like Florida or southern California). But the Indian grocery store sells “fresh frozen whole Amla” from India. I am wondering, if there is anyway that these frozen Amla can be used to make the pickle. As you may know, once the frozen Amla is thawed to room temperature, they become soft and very wet. It is practically impossible to make them dry unless I microwave them. All this process will alter the true taste of the Amla. Just wondering if you have any idea as how to make half way decent pickle using the frozen Amla. Thanks very much for your suggestions. Keep up the great work.

4 stars
In Amla pickle first type if it’s dry add more oil hot oil r normal.

5 stars
Hi Madam , Thank you for the pickle recipes. Please clarify my doubts It is said that the instant Usiri Avakaya does not stay good for
1 year. Then how many months does it stay good ? ( For the recipe using 10 amlas ).
Which oil is used in the preparation of both the instant and the niluva pickles ?
PLEASE.

5 stars
Hi Madam,
Definitely helps. Thank you for the information.
Please tell me , can I use white til oil in the preparation of the pickle ?
Also please tell me , at Bangalore where humidity is not much , is it necessary to keep in fridge and if kept in fridge ,for how many weeks pickle keep good ?
The last doubt, Madam, at high humidity places, when kept in fridge then only keep good for 4 to 5 weeks ?
Once again , Thanks.

5 stars
Hi akka, good evening.how are you all in this pandemic time.believe you are all healthy and happy because of your healthy cookings.i recently tried this instant variety.it came out well.normally amma used to prepare the second long lasting version only.dont know this instant version at all.thanks for this recipe as I am beginner for pickles.

5 stars
Turned out great. Thank you

4 stars
Lots of praises to you

Step3 of frying removes all good medicinal values from Amla. The final product may be tastier but with zero benifits to health.

Hi this is sunny .I wached clips of amla pickle reciepie with my mom and prepared the amla reciepie .it is quite easy and enjoyable & good to serve.

5 stars
Namaste mam
I had been following your recipes for all of my kitchen experiments.
And they came out to be a great success.
The amla and garlic pickle came out very well. Amma and nanna loved it
Thank u so much for making my cooking experience an awesome one!!!

5 stars
Crisp and clear guidance on amla pickle recipe. Thank you Swathi.

Hi Swasthi,

I prepared this pickle today..You have mentioned to keep it for 2-3 days before using it.. should I keep it in fridge being summer and extremely hot as I fear it might get spoilt?

Hi Swasthi, I have made many of your recipes and they always come out extremely well.
Amla pickle also came out well, but on the 3rd day, there was fungus formation on top. You said we have to keep at room temperature for 3 days na. I live in Chennai in hot climate. How to avoid fungus in such a case?

5 stars
Hi swasthi can I add star gooseberry instead of aamla? And use the same Method

5 stars
Hi.. can we cut the amalas into pieces and carry out the recipe?

5 stars
Hi
Apart from Chilli turmeric and salt I see one more powder. What is it? You have mentioned only mustard and fenugreek in the ingredients. Not their powders. Pls clarify.

5 stars
Hai swasthi I prepared amla pickle but it’s not looking like u prepare. I don’t no wr I did mistake. Plz reply

5 stars
Hai swasthi mouthwatering recipe. Tx for da recipe I watch in tv shows they fry amla in oil is it necessary. But u show easy pickle recipe.

5 stars
Looks so tasty pickle. Will try this soon. Thanks for sharing.