Do you wish to have a pickle that can boost immunity and tastes amazing, both at the same time? Amla Achar happens to fall in both categories.
Amla Pickle Recipe is a quick gluten-free vegan recipe for making a tangy and spicy achar flavored with Indian spices using mustard oil.
Indian gooseberry/ Amla or Nellikai is a small round fruit with light-green translucent skin. They are small in size but great in nutrition. Amla is believed to provide 20 times more Vitamin C than oranges.
I have seen people staying away from Amla due to its tangy and sour taste. Most of us had Amla Muraaba (sweetened amla) all our childhood. Given the several health issues with amla candy or sweet amla, I came up with a simple and quick recipe to make amla achar.
We need fresh amla/gooseberry and a few Indian whole spices like Jeera, Saunf (Fennel Seeds), Mustard seeds (Rai), Methre (Fenugreek seeds), Sabut Lal Mirch (Dried red chilly whole), Green chilly, Heeng, salt, and Mustard oil.
One may add any other spices that they like.
I always prefer using mustard oil for making achar owing to its antifungal and antibacterial properties. Using mustard oil ensures that any bacterial or mold growth is prohibited.
Nutrition in Amla
Amla berries are an excellent source of Vitamin C, E, A, calcium, and iron. This blood purifier fruit is a perfect choice for heart and diabetic patients as it helps control blood pressure and sugar and reduces sugar spikes.
With zero sugar amla fruit in a daily diet, one may easily achieve the weight-loss goals. It acts as a natural detox for the body (kidney and liver) when taken empty stomach in the morning. It also does wonders to skin and hair. I remember applying amla hair oil on every holiday as a child.
Amla is a super Indian fruit that is an Immunity Booster too and is lost in the crowd of fancy imported fruits.
Can I eat Amla daily?
Yes 1-2 Amla daily have no side effects. It depends more on in which form you wish to have it: raw, cooked, boiled, juice etc.
Having 1 amla daily is totally fine in all age group. Excess of anything is harmful.
Different Ways to include Amla in Daily Diet
Raw Amla Juice: Blend raw amla and sieve it for fresh juice. Add a little salt and black pepper as amla would taste very sour in raw form.
Amla Jam: Grate fresh and raw Amla. Cook it for 5-10 minutes on simmer. Add jaggery / sugar and cook for 10 min. This can be preserved for 2-3 months. Make sure amla are dried after the wash.
Add 2 tsp grated raw amla in every vegetable or dal you make.
Add a portion of amla in vegetable soups.
This is an instant amla achar and is not loaded with oil like usual Indian Pickles. It’s basically made like any other vegetable you make in Kadai.
I have avoided garlic or onion in this achar as amla has its own flavor. Garlic takes over the whole flavor and I dislike it in this achar.
Boil raw amla in water for 5 min. In the meantime, grind the whole spices and heat mustard oil. Once the oil is just warm, add spices and chopped dried amla to it. Add salt and cook with lid for 3-5 min max.
Stories From Kitchen
As much as I love homemade pickles, I never buy market ones. Their overloaded salt and oil repel me really hard.
Before my daughter was born, I used to make achar for my husband. Hormones made me crazy for tikki and achar after having her.
I tried several recipes but trust me, the best ones had always been of my mother-in-law. She was adept in making pickles. I learnt every process from her. Drying up the vegetables, spoons, jars everything in sun before starting the whole achar making process.
Now its a therapy for me!
1)Gather all the whole spices and raw amla. Boil Amla in water for 5 min max. Sieve it and let it dry. In the meantime, grind the spices: jeera, methre, saunf, mustard seeds, dried red chilly. Let the mixture be coarse (dardara).
2) Take mustard oil in heavy-bottomed Kadai/Pan and heat it on full flame. When the oil changes color from dark yellow to light yellow, switch off the flame. While it cools off, strain boiled amla to a colander / Sieve. Dry them on a kitchen cloth and chop them off in desired shapes by removing the seed.
3) Add green chilly, heeng to warm mustard oil. Make sure the oil is NOT hot or else spices would burnt off. Add ground coarse spices and add amla. Add salt as per taste. Mix well.
Cover with lid and cook for 2-3 min.
4) The tangy and spicy amla achar is ready and this Amla Pickle recipe is amazing and it goes well with paratha and poori! Enjoy!
More Achar Recipes:
- Amla Pickle Recipe | How to make Indian Gooseberry Pickle
- Nimbu ka Khatta Meetha Achar | How to make lemon pickle
- Gobi Gajar Shalgam Achar Recipe | How to make Winter Pickles
- Garlic Green Chilli Pickle | How to make Lahsun Hari Mirch ka Achar in 10 min
- Tomato Garlic Chutney | How to make Spicy Chutneys for dosa
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Amla Pickle Recipe | Indian Gooseberry Pickle Recipe
- Pan for boiling
- Heavy bottomed Kadai/ pan
- 500 gm Raw Amla (Indian gooseberry)
- 1.5 tbsp Mustard Oil (sarson ka tel)
- 5 piece whole red chilly
- 2 tsp Jeera (Cumin seeds)
- 2 tsp Mustard Seeds (Rai Black) can use yellow mustard
- 2 tsp Methre (Fenugreek seeds)
- 2 tsp Saunf (fennel seeds)
- 1 tsp Turmeric powder (haldi)
- 2 tsp red chilly powder can adjust
- 1 tsp Saunf Powder
- 3-4 cups water or as much to dip the amla for boiling
- 1/2 tsp Heeng (asoeftida)
- 1 small green chilly optional
- salt as per taste
- Gather all the whole spices and raw amla. Boil Amla in water for 5 min max. Sieve it and let it dry. In the meantime, grind the spices: jeera, methre, saunf, mustard seeds, dried red chilly. Let the mixture be coarse (dardara).
- Take mustard oil in heavy-bottomed Kadai/Pan and heat it on full flame. When the oil changes color from dark yellow to light yellow, switch off the flame. While it cools off, strain boiled amla to a colander / Sieve. Dry them on a kitchen cloth and chop them off in desired shapes by removing the seed.
- Add green chilly, heeng to warm mustard oil. Make sure the oil is NOT hot or else spices would burnt off. Add ground coarse spices and add amla. Add salt as per taste. Mix well.Cover with lid and cook for 2-3 min.
- The tangy and spicy amla achar is ready and this Amla Pickle recipe is amazing and it goes well with paratha and poori! Enjoy!
|Serving size: 1 tablespoon|
|Amount per serving|
|% Daily Value*|
|Total Fat 1.2g||2%|
|Saturated Fat 0.1g||1%|
|Total Carbohydrate 4.2g||2%|
|Dietary Fiber 0.3g||1%|
|Total Sugars 0.2g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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