amla pickle recipe | amla achar or amla ka achar | gooseberry pickle (2024)

amla pickle recipe | amla achar or amla ka achar | gooseberry pickle with detailed photo and video recipe. basically a instant version of the tangy and spicy pickle recipe prepared from sour indian gooseberries. it is refereed and known with several names but popularly also known as nellikai uppinakayi or even nellikai thokku.

amla pickle recipe | amla achar or amla ka achar | gooseberry pickle with step by step photo and video recipe. there are several ways the traditional pickles are prepared in india and south east asian countries. however this is an instant variation prepared by steaming the amla and then mixing it with salt and spices. generally the shelf life of instant pickle are less compared to the traditional one which are exposed to sunlight for weeks.

there is no compare to the taste when it comes to home-made pickle vs store bought one of amla pickle. previously i use to buy mango and chilli & amla achar pickles from indian grocery as i was lazy to prepare it. however these days, i prepare all my pickle recipes at home and i have the addiction for its simplicity and taste. also i was not happy with the store bought one as it has excessive amount of fried oil. i understand that it enhances the tastes but certainly not good for health. moreover i recently learned that some of the brands have high sodium and preservative for a long shelf life.

while the amla ka achar recipe is extremely simple, yet i would like to share few tips and variations. firstly, i have chopped the gooseberries to small size and used in this pickle. however if your amla is small in size use it whole. secondly, i would heavily recommend to prepare the amla pickle in small batches. gradually the amlas in pickle sauce becomes soft and looses its shape. lastly, store amla achar in a dry and clean bottle or tin in refrigerator for a long shelf life. scoop and take only required quantity in a small container for one or 2 days use.

finally i request you to check my other pickle recipes collection from my blog. this includes, mango pickle, carrot pickle, lemon pickle, tomato thokku, tomato chutney, onion tomato chutney and capsicum chutney recipe. in addition do visit my other recipes collection boards like,

• chutney recipes collection
• sambar recipes collection
• rasam recipes collection

amla pickle or amla ka achar video recipe:

recipe card for amla pickle or amla achar:

amla pickle recipe | amla achar or amla ka achar | gooseberry pickle

HEBBARS KITCHEN

easy amla pickle recipe | amla achar or amla ka achar | gooseberry pickle

5 from 452 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course pickle

Cuisine Indian

Servings 1 jar

Ingredients

for pickle masala:

• ▢ 2 tsp mustard seeds / rai
• ▢ 1 tsp methi / fenugreek seeds
• ▢ 1 tsp fennel seeds / saunf

See Also

gajar mooli ka achar recipe | carrot radish pickle | mooli gajar ka mix achar

other ingredients:

• ▢ 7 amla / gooseberry / nellikai
• ▢ ¼ cup mustard oil / any cooking oil
• ▢ 1 tsp mustard seeds / rai
• ▢ pinch of hing / asafoetida
• ▢ 2 tsp kashmiri red chilli powder / lal mirch powder
• ▢ 1 tsp turmeric / haldi
• ▢ 1 tsp salt, add as required

Instructions

• firstly, wash and steam the amlas (gooseberry / nellikayi) for 10 minutes.

• cook till the amlas open up by itself. allow it to cool completely.

• further, open the amla by separating the segments and removing the seeds from centre.

• spread it on the plate and allow to cool completely.

• meanwhile, prepare the pickle masala by heating the pan.

• dry roast 2 tsp mustard, 1 tsp methi and 1 tsp fennel seeds till they turn golden.

• transfer to the blender and blend to fine powder. keep aside.

• furthermore, heat ¼ cup mustard oil or any cooking oil.

• once the oil is hot, add in 1 tsp mustard and pinch of hing. allow to splutter.

• additionally, switch off the stove and add in steamed amlas.

• saute for a minute or till the amlas absorb flavour.

• further add in 2 tsp chilli powder, 1 tsp turmeric and 1 tsp salt. mix well.

• also add prepared pickle masala and mix well.

• finally, instant amla pickle is ready to be served.

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how to make amla ka achar with step by step photo:

1. firstly, wash and steam the amlas (gooseberry / nellikayi) for 10 minutes.
   
2. cook till the amlas open up by itself. allow it to cool completely.
   
3. further,open the amla by separating the segments and removing the seeds from centre.
   
4. spread it on the plate and allow to cool completely.
   
5. meanwhile, prepare the pickle masala by heating the pan.
6. dry roast2 tsp mustard,1 tsp methiand1 tsp fennel seeds till they turn golden.
   
7. transfer to the blender and blend to fine powder. keep aside.
   
8. furthermore, heat¼ cup mustard oil or any cooking oil.
   
9. once the oil is hot, add in 1 tsp mustardandpinch of hing. allow to splutter.
   
10. additionally, switch off the stove and add in steamed amlas.
    
11. saute for a minute or till the amlasabsorb flavour.
    
12. further add in2 tsp chilli powder,1 tsp turmericand1 tsp salt. mix well.
    
13. also add prepared pickle masala and mix well.
    
14. finally, instant amla pickle is ready to be served or store in airtight jar once cooled completely. amla pickle stays good for a week when refrigerated.
    

notes:

• firstly, add 1 lemon juice if the amlas not tangy.
• also do not over cook the amlas as they will loose their shape.
• additionally, if using frozen amlas then steam just for 5 minutes, as they are not hard.
• finally, instant amla pickle stays good for a month whenrefrigerated.