Amla Pickle (Indian Gooseberry Pickle)

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)


  • 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


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.

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