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This video helps to you how to prepare emblic (Indian gooseberries) pickle
Introduction
Amla, also known as Indian gooseberry or Emblica officinalis, is a powerhouse of nutrients, especially Vitamin C. While Amla Murabba is a sweet preserve, Amla Pickle (Amla ka Achar) offers a spicy, tangy twist that enhances meals with its bold flavors. This traditional Indian condiment is not only delicious but also boosts digestion, immunity, and metabolism.
In this blog, we’ll explore an easy homemade Amla pickle recipe that stays fresh for months and pairs perfectly with curries, rice, and parathas!
Why Make Amla Pickle?
✅ Rich in antioxidants – Fights free radicals.
✅ Improves digestion – Stimulates stomach acids.
✅ Boosts immunity – High in Vitamin C.
✅ Enhances iron absorption – Great for anemia.
✅ Long shelf life – No preservatives needed!
Ingredients for Amla Pickle
Main Ingredients:
500g fresh Amla (gooseberries)
3 tbsp mustard oil (or sesame oil)
2 tbsp mustard seeds (coarsely ground)
1 tbsp fenugreek seeds (methi, lightly roasted & powdered)
1 tbsp fennel seeds (saunf, powdered)
1 tbsp turmeric powder
1 tbsp red chili powder (adjust to taste)
1 tbsp salt (or to taste)
1 tsp asafoetida (hing)
10-12 garlic cloves (optional, crushed)
2-inch ginger (julienned, optional)
2-3 green chilies (slit, optional)
Tempering (Optional for Extra Flavor):
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried red chilies
A pinch of asafoetida
Step-by-Step Preparation
1. Preparing the Amla
Wash and dry the Amla thoroughly.
Steam or boil for 5-7 minutes until slightly soft (optional for softer texture).
Let them cool, then cut into pieces (or keep whole if small).
2. Dry Roasting Spices
Lightly roast fenugreek seeds until golden, then grind into powder.
Dry roast fennel seeds and coarsely grind.
Mix all spices (mustard powder, fenugreek, fennel, turmeric, chili powder, salt) in a bowl.
3. Mixing the Pickle
In a large bowl, combine Amla pieces, spice mix, ginger, garlic, and green chilies.
Heat mustard oil until it smokes slightly, then cool. Pour over the mixture.
Mix well, ensuring all pieces are coated.
4. Tempering (Optional but Recommended)
Heat 1 tbsp oil, add mustard seeds, cumin, red chilies, and hing.
Pour this tempering over the pickle for extra aroma.
5. Storing the Pickle
Transfer to a clean, dry glass jar.
Keep in sunlight for 2-3 days (ferments and enhances taste).
Stays fresh for 3-4 months (refrigeration not needed if oil covers the pickle).
Serving Suggestions
With dal-chawal or khichdi – Adds a tangy punch.
Alongside parathas or rotis – Perfect spicy accompaniment.
With curd rice – Balances flavors beautifully.
Ayurvedic Benefits of Amla Pickle
Boosts metabolism – Spices aid digestion.
Fights colds & infections – Vitamin C-rich.
Liver detoxifier – Helps cleanse toxins.
Balances Vata & Kapha – Warming spices improve circulation.
Tips for Best Results
🔹 Use organic, fresh Amla for maximum benefits.
🔹 Sterilize the jar before storing to prevent spoilage.
🔹 Adjust spice levels as per taste preference.
🔹 Shake the jar occasionally for even marination.
Conclusion
Amla pickle is a flavorful, healthy, and versatile condiment that brings both taste and wellness to your meals. Unlike store-bought pickles with preservatives, this homemade version is natural, probiotic-rich, and full of Ayurvedic goodness.
Have you tried making Amla Pickle before? Share your tips in the comments!
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