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    Home » Condiments

    Amla Ka Achar | How to make Amla Pickle

    Published: Apr 22, 2022 by Deepti · This post may contain affiliate links · 8 Comments

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    Do you wish to have a homemade pickle that can boost immunity and tastes amazing, both at the same time? Amla Ka Achar happens to fall in both categories.

    This Amla Pickle recipe is flavored with Indian spices- dried red chilies, fenugreek seeds, Fennel seeds and Turmeric and is super easy recipe that helps you create a Healthy Instant Amla Pickle.

    amla achar indian gooseberry pickle

    Amla ka Achar 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 ka achar.

    You may also like Nimbu ka khatta Meetha Achar, Garlic Hari Mirch ka Achar.

    Why Would You Love This Recipe

    • Vegan and Gluten Free
    • Not loaded with salt and oil. Cooked like a normal vegetable in Wok/ Kadai.
    • Quick and Healthy recipe of Achar
    • Amla is Low Calorie fruit
    • Rich in Vitamin C (Amla is 20 times rich in Vit C than orange)
    • Preserved with salt only and no other preservatives added.
    • Bursting with blending flavors of Indian spices.
    • Make Ahead Recipe
    • The Best Amla Achar Recipe Ever!

    Ingredients Overview

    This Amla Achar Recipe need easy ingredients from your kitchen pantry. If you love Indian food, you would surely have the stock of Indian whole spices.

    • Amla: The fresh Amla or Indian Gooseberry would be needed for this recipe. You may try getting the one which are less spotty. This Amla Pickle can be preserved naturally for a few weeks. It's recommened to use the best quality. I have procured them from local vegetable vendor.
    • Indian Whole Spices: Jeera, Saunf (Fennel Seeds), Mustard seeds (Rai), Methre (Fenugreek seeds), Sabut Lal Mirch (Dried red chilly whole). Other spices include fresh Green chilly and Hing. I have used normal salt. Salt is the important ingredient as it acts as natural preservative.
    • Mustard oil: I always prefer using mustard oil for making achar owing to its anti fungal and antibacterial properties. Using mustard oil ensures that any bacterial or mold growth is prohibited. Honestly, I have no clue which other oil can be used for making pickles because we have used mustard oil for pickles since ages. You may try sesame oil, though if you don't like the strong flavor of mustard. but then the perish-ability condition might change for this recipe.
    ingredients for amla achar

    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. You can't underestimate the Benefits of Amla Juice. So, forget about the taste buds
    • 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 teaspoon grated raw amla in every vegetable or dal you make.
    • Add a portion of amla in vegetable soups.

    Recipe Insights

    This is an instant amla ka 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.

    Expert Tips

    • Boil amla before using it. This ensures that Amla Achar won't need much cooking time and hence not much oil.
    • Make sure to pat dry amla after boiling. We need everything: amla, utensils, etc to be dried enough as moisture in any of these may spoil the Achar sooner than expected.
    • Transfer this Amla achar to a container with lid (dried before using) and the amla achar must be cooled off and then transferred.

    FAQ

    Is Amla Achar good for health?

    Rich source of Vitamin C, Amla is a perfect immunity booster fruit for you. Low in calorie and High in Fiber, have daily amla in small quantities for a healthy heart and gut.

    How do you preserve Amla for the whole year?

    This recipe of Amla Achar is made moisture free and is made in mustard oil and will be good for months in winters at room temperature and in summers, when kept in refrigerator. You have to be careful that at no step moisture is added or else the achar will have fungal growth after a week.

    Does boiling Amla destroy its nutrients?

    No boiling amla for few min won't destroy any of its nutrient.

    How To Make Amla Pickle (Detailed Steps)

    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).

    • boiling fresh amla in water
    • adding whole spices to jar
    • dry grinding of whole indian spices for amla pickle
    • grinding spices for amla achar

    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.

    • washed dried amla
    • drying amla in kitchen cloth
    • chopped amla pickle recipe

    3) Add green chilly, hing 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.

    • Add hing to warm mustard oil
    • spices in oil
    • ground spices in oil
    • amla pickle recipe

    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!

    Amla ka achar

    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 learned 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!


    More Achar Recipes:

    • bathua raita
      Bathua Raita {Gluten Free Winter Recipe}
    • tomato garlic chutney dosa
      Tomato Garlic Chutney | How to make Spicy Chutneys for dosa
    • raw mango chutney
      Raw Mango Chutney | How to make Kacche Aam Ki Launji
    • indian gooseberry pickle amla achar recipe
      Amla Ka Achar | How to make Amla Pickle
    • lemon pickle recipe
      Nimbu Ka Khatta Meetha Achar | How to make Sweet Lemon Pickle

    You may also like:

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    If you make this recipe, share the image of it on our Instagram account @veg.buffet or Twitter account @vegbuffet.


    indian gooseberry pickle amla achar recipe

    Amla Ka Achar | Indian Gooseberry Pickle Recipe

    Amla Ka Achar 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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Achars, Condiments, Indian Instant Pickles, indian pickles
    Cuisine Indian, indian traditional
    Servings 20 tablespoon
    Calories 29 kcal

    Equipment

    • Pan for boiling
    • Heavy bottomed Kadai/ pan

    Ingredients
      

    • 500 gm Raw Amla (Indian gooseberry)
    • 1.5 tablespoon Mustard Oil (sarson ka tel)
    • 5 piece whole red chilly
    • 2 teaspoon Jeera (Cumin seeds)
    • 2 teaspoon Mustard Seeds (Rai Black) can use yellow mustard
    • 2 teaspoon Methre (Fenugreek seeds)
    • 2 teaspoon Saunf (fennel seeds)
    • 1 teaspoon Turmeric powder (haldi)
    • 2 teaspoon red chilly powder can adjust
    • 1 teaspoon Saunf Powder
    • 3-4 cups water or as much to dip the amla for boiling
    • ½ teaspoon Heeng (asoeftida)
    • 1 small green chilly optional
    • salt as per taste

    Instructions
     

    • 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!

    Video

    Notes

    • Boil amla before using it. This ensures that Amla Achar won't need much cooking time and hence not much oil.
    • Make sure to pat dry amla after boiling. We need everything: amla, utensils, etc to be dried enough as moisture in any of these may spoil the Achar sooner than expected.
    • Transfer this Amla achar to a container with lid (dried before using) and the amla achar must be cooled off and then transferred.
    Nutrition Facts
    Serving size: 1 tablespoon
    Servings: 20
    Amount per serving  
    Calories 29
    % Daily Value*
    Total Fat 1.2g 2%
    Saturated Fat 0.1g 1%
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Total Carbohydrate 4.2g 2%
    Dietary Fiber 0.3g 1%
    Total Sugars 0.2g  
    Protein 0.3g  
    Vitamin D 0mcg 0%
    Calcium 10mg 1%
    Iron 0mg 1%
    Potassium 19mg 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.
    Keyword 10 minute recipes, Amla Achar recipe, Amla Pickle recipe, Healthy Homemade Pickle, indian achar recipes, Indian gooseberry pickle, Instant Amla Achar, Nellikai Achar recipe

    More Condiments

    • Bathua Raita {Gluten Free Winter Recipe}
    • Tomato Garlic Chutney | How to make Spicy Chutneys for dosa
    • Raw Mango Chutney | How to make Kacche Aam Ki Launji
    • Nimbu Ka Khatta Meetha Achar | How to make Sweet Lemon Pickle

    Sharing is caring!

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

    Reader Interactions

    Comments

    1. Himanshi says

      February 07, 2022 at 10:39 am

      5 stars
      That's my all time favourite! Thanks for sharing super easy recipe. I realized I was always making them wrong.

      Reply
      • Deepti says

        February 08, 2022 at 5:16 am

        So good to know! Keep vising for more interesting recipes!!

        Reply
    2. Dr V K Tiwari says

      February 18, 2022 at 2:38 pm

      5 stars
      Wonderful.

      Reply
      • Deepti says

        February 19, 2022 at 5:48 am

        Thank you for reading my blog!

        Reply
    3. Udita Dutt says

      March 12, 2022 at 7:14 am

      5 stars
      Such a great recipe and how well you explained it. My kids don't eat Amla in any form. This recipe of yours worked for them. I told them its an achar and now they keep asking for it! Thank you!

      Reply
      • Deepti says

        March 14, 2022 at 5:49 am

        Thank you so much Udita, for the lovely words. So glad to know. Appreciate it.

        Reply
    4. Madhu Goel says

      May 08, 2022 at 4:59 am

      5 stars
      Awesome is one word. I am so happy to see authentic Indian Achar and great article! thanks

      Reply
      • Deepti says

        May 10, 2022 at 6:15 am

        Thank you Madhu for the kind words! Appreciate it.

        Reply

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    Hi, I'm Deepti!

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

    More about me →

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