Amla ka Achar - Indian gooseberry pickles

Prepare a delicious addition to any meal! Eat Amla pickle with rice, vegetables or simply with bread – it gives the special extra taste to everything!

How to make Amla ka Achar?

Wash the amla properly and remove any remains of stems. Then you need put a pot with water on the stove and heat up some water. When it is boiling, add the amla and let them boil in there for five to six minutes.

You can check whether they are ready to be taken out by testing how hard they are. They need to be soft enough for you to open them easily with the fingers. Once you can do this, take them out of the water and open them for taking out the stone. In that time you can also break or cut the Amla into pieces. Make four or six pieces out of each fruit.

If you are making big amounts which you are planning on storing for longer, it will be good now, to let the amla pieces dry a bit until the water in which you boiled them is dry. If you are going to eat your amla in the next days or weeks, you can just go on with the preparation.

Put a pan on your stove and put the fenugreek seeds on top of it. Roast them for two minutes until they have slightly changed their colour. Put them into a grinder or mortar now, together with the mustard seeds, and grind both spices to a fine powder. Mix turmeric and salt and finally add the spice mixture into the bowl of amla pieces. In the end, you only need to add mustard oil.

Your pickles is ready to eat right away now but it tastes even better if you let the amla soak the oil in a little bit. The quantity of both, oil and salt, depends on your taste and you can vary it just as you like!

Serve this delicious Amla ka Achar with any meal and advise your guests to take a small pieces with every bite – it is a sensation of taste on the tongue which you won’t forget!