Amla gooseberry pickle recipe

Awleka achar - Avlyache Lonche
Nellikai Uppinkai

Amla pickle or gooseberry pickle is a favorite of many. As amla or gooseberries are not available throughout the year, you have to make the pickle when they are available.

Amla / gooseberry is is known as amalaki, avla or awala (Hindi / Marathi), nellikai (Kannada).

Amla - Indian gooseberry pickle

Amla or gooseberry pickle takes about a week to get ready to eat. You may start to use it after one day if you do like the spice and sour taste and the not so soft feel of amla. It has a wonderful taste of it's own.

Anyways, amla is also eaten by itself. Many enjoy it's sour taste. Did you know, if you take a sip of water after eating amla, water tastes very sweet.

You may start using amla pickle after 1-2 days if you like the taste.

For this pickle, use spotless, juicy, large amlas or gooseberries. Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

There are a few recipes for amla achar. This recipe is the simplest and easiest. I will add other recipes later.

How to make Amla or gooseberry Pickle

Ingredients for Amla or gooseberry pickle:

Large Amla or gooseberries - 10 No.
Salt - 2 table spoons
fenugreek seeds(methi) - 1/2 teaspoon
Turmeric powder (haldi)- 1/2 teaspoon
Asafoetida(hing) - 1/4 teaspoon
Red chili powder - 1 table spoon, more or less according to taste

Preparation before making pickle

Roast lightly fenugreek seeds.
Grind or pound to fine powder
Cut amla in pieces, small or large, as you wish. I usually cut them on the visible lines. Remove and discard the seeds.

Tempering ingredients to add in the end

Vegetable Oil - for seasoning - 2 tablespoons
Mustard seeds - 1 teaspoon
Turmeric powder (haldi powder) - 1/2 teaspoon
Asafoetida (hing)- 1/4 teaspoon

Make tempering:

Heat Oil
Add Mustard seeds.
When they stop spluttering, add turmeric powder, asafoetid. Fry for a few seconds.
Take off the fire.
Cool completely before adding to pickle

Making Amla or gooseberry pickle:

Mix together Amla or gooseberry pieces, salt, red chili powder, fenugreek, turmeric and asafetida.
Add the cooled seasoning.
Mix well and fill in dry airtight bottle.
The gooseberries will release some juice slowly.
Stir the bottled amla mixture everyday with a dry spoon once per day for about 6-7 days or longer.

Method 2 for making amla pickle

You may also keep the gooseberry pieces in salt for 2-3 days till they release the juice
Add the remaining ingredients and the tempering.
Stir the bottled amla mixture everyday with a dry spoon once per day for about 6-7 days or longer.

Tips

You may use mustard oil or any other vegetable oil according to your choice.

Amla or gooseberry Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.

It is best with curd rice.

It is also good to just lick on a piece of amla pickle at any time you feel like.

Amla - Gooseberry Pickle

How to make Amla / Gooseberry pickle

- Also known as awala achaar, nellikai uppinkai, avalyache lonche, nellikkai urgai.