I came across this recipe from Rekha Divekar on Instagram. Amla was in season and it looked simple and easy to make and thought I would give it a try. This was the first time I was making a pickle. Turned out to be very good. I used green chilies instead of red chili powder. It is one of the best ways to use Amla (Gooseberry) in your diet.
Amla Pickle (Indian Gooseberry Pickle)
Print recipe
Ingredients
- 250g Amla (Gooseberry)
- 100g Ambe Haldi (Raw Turmeric)
- 1 Medium Lime
- 1/4 cup Mustard Seeds (Rai)
- 1/4 cup Sea Salt
- 2 teaspoons Jaggery Powder
- 3-4 Small Green Chillies (Slit it into 2)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Fenugreek seeds (Methi Seeds)
- 3-4 cloves Garlic (Chopped Finely)
- 1/4 tablespoon Asafoetida powder (Hing)
- 1/4 cup Oil
Directions
| Step 1 |
In a pan boil water, switch off the flame. Now add in the amlas to the boiled water and keep it immersed for 10 - 12 minutes. |  |
| Step 2 |
Grind the mustard seeds to a fine powder. Fry the fenugreek seeds in a little oil and powder it. Chop garlic and slit the green chillies. |  |
| Step 3 |
Heat oil in a small pan, add a tsp of mustard seeds, wait till it crackles, add the asafoetida and turmeric powder. Allow it to cool completely. |  |
| Step 4 |
Cut the amla and the raw turmeric into small pieces. |  |
| Step 5 |
In a mixing bowl add the amla, raw turmeric, garlic, jaggery powder, mustard powder, fenugreek powder, salt and the green chillies. Add in the juice of the lemon and mix well. |  |
| Step 6 |
Add the cooled tempering to the mixture. Mix well. |  |
| Step 7 |
Store it in an airtight glass bottle. The pickle will be ready to eat after two days. |  |