Amla pickle/ How to make Amla Achar/Indian gooseberry pickle

Winter is here and making instant achar with seasonal produce is really healthy, eating pickle in winter has a different feel altogether. Making these lovely pickle is damm easy,give it a try and you won’t fail trust me☺..As i did not fail with this recipe .Amla has many benefits the most important one is hair and skin…And you might know its best in vitamin c.Every Indian will understand the importance of achar or pickle in their diet,as said before also pickles help in digestion.
I love making pickles or achar in small quantities n not storing them for too long
Pickles are the heart of any Indian thali


  • 1/2 kg Amla /Indian gooseberry
  • 1 cup mustard oil
  • 1/2 tablespoon meethi seeds
  • 1/2 tablespoon Haldi powder
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon ajwain
  • 1 tablespoon hing (asafetida)
  • 3 to 4 yellow mustard seeds
  • 1 1/2 tablespoon red chilli powder
  • 3 tablespoon coriander powder
  • 3 tablespoon Achar masala (optional)
  • 5to 6 tablespoon salt or as per taste
Spices or masalas can be increased according to one’s taste and texture


  • Boil amla for 5 minutes or till its done don’t  over cook it
  • Remove from heat and drain the water
  • Cut Amla into wedges
  • Discard the seeds of Amla

  • Take a pan heat mustard oil till smoke appears
  • Switch off the flame and let the oil cool for sometime,say for 2 minutes
  • meanwhile dry roast fennel and meethi seeds
  • grind them into coarse powder,keep aside and keep little fennel (whole) to add
  • dry roast ajwain separately  and keep aside
  • Dry roast yellow mustard seeds till light brown and grind into powder
  • Combine haldi powder,red chilli powder,fennel and meethi powder, hing,ajwain,mustard oil , yellow mustard seeds fennel seeds and  salt
  • Add in achar masala if you want it to be more spicy  (i have added masala)
  • Mix well
  • Add in the Amla wedges,again give it a nice mix so that Amla gets coated with all the spices

  • Once it is cooled down completely,transfer them into any glass jar 
  • Keep it in sun for 3 to 4 days if possible,or otherwise let it remain indoors cover with cloth or lid
  • Amla Achar will be ready to eat after 4 to 5 days
  • One can eat them after 4 hours also,but it takes 4 to 5 days time to melt and soak in all the spices
  • Store it in air tight container,and while using spoon ,make sure its not wet as any type of moisture will spoil the pickle
  • Your Amla Achar/Gooseberry Pickle is ready to enjoyed with parathas and rotis
Buy good quality of Amla. Good quality means without too much spots on it

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