This Amla Pickle Recipe is made with fresh Indian gooseberries without boiling them and uses Indian spices for tempering in mustard oil and gathers in under 15 minutes.
If you are following my blog, you must know that I am a huge fan of using Amla in daily meals. Amla or Indian Gooseberries are tangy and sour naturally and its a challenge to make kids have them.
I had made Amla pickle - sweet and salted by boiling amlas, amla juice, amla chutney, amla candy and all these recipes were a great hit. This time I wanted to make amla pickle without boiling so that it has a longer shelf life.
The mix of roasted Indian spices blended and tempered in mustard oil, makes this amla pickle ore addictive!
Enjoy this perfect side dish with a paratha, or rice for a great meal.
Want to try a boiled version instead? Check out this Amla Pickle Recipe using Boiled Amla.
If you enjoy tangy condiments, you may also like this spicy Amla Chutney.
Prefer something sweet? Try making Amla Candy at home.
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Ingredients
See the recipe card for exact ratio of ingredients.
- Amla (Indian Gooseberries): Tangy and sour, Amla dominates the flavor of any dish that uses it.
- Mustard Oil- In India, we make pickles in mustard oil. If you don't consume mustard oil, you may swap it with sesame oil.
- Indian spices-Whole spices- mustard seed both yellow black, dried red chilies, fenugreek seeds, fennel seeds. Powdered spices- turmeric powder, red chili powder and salt.
- Vinegar- Just a teaspoon for making sure that pickle stays for longer and doesn't grow mould.
How To make Amla Achar Without Boiling
Step 1. Roast Spices
Dry roast yellow mustard seeds, black mustard seeds, fenugreek seeds, fennel seeds, and dried red chili until fragrant. While the spices are roasted, you may wash and pat dry the amla. This can be done a day before as well.
Pan-fry whole amla on a slow flame for 10 minutes until slightly softened, preserving their crunch.
Step 2. Pan Fry Amla
In a heavy-bottomed pan or wok, add mustard oil. You need to burn mustard oil by heating on full flame. It will be smoky. This should take 2-3 min. The pale yellow mustard oil will turn into light yellow color. This is essential step or else you will have raw flavor of mustard oil in the pickle. If you are using sesame oil, you may just heat it to be warm enough.
Add dried amla (I have added whole without chopping, you may chop them too). Prick Amla with a fork at several places making gaps so that it doesn't splutter. Keep sauteing and roasting amla on slow flame.
Step 3. Cool and Grind Spices
Grind the roasted spices into a coarse powder.
Step 4. Mix and Store
Amla would be browned and you may note it's a bit shrunk. If it's fork tender, combine the pan-fried amla with the ground spices. Add salt, turmeric powder and red chili powder. Mix thoroughly and store in an airtight container.
Step 5. Serve It.
Once the pickle cools off, add vinegar. Let it sit for a few hrs. The amla pickle is ready. Serve it with rice or paratha.
Expert Tips
- Use fresh Indian Gooseberries
- Always use clean, dry utensils when handling the pickle to avoid contamination and spoilage.
- I usually sun dry the amla, the jar, the spoon which I use while making the pickle.
- Don't over roast spices as they have affect the taste of the pickle.
Recipe FAQs
Amla pickle typically has a shelf life of 2 to 3 months when stored in an airtight container at room temperature
Yes, amla pickle can be made with or without boiling. This recipe is made without boiling amlas.
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Amla Pickle Recipe Without Boiling
Equipment
- 1 heavy bottomed wok for roasting spices and pan frying amla
- 1 blender or food processor coarse grinding of spices
Ingredients
- 3-4 cups Amla Indian gooseberry- 10-11 pieces
- 1 cup mustard oil can use sesame oil
- 1 tsp red chilli powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Fennel Seeds sabut suanf (can use powder as well)
- 1 teaspoon Black Mustard Seeds(Rai)
- 1 tsp fenugreek seeds (Methre)
- 1 teaspoon Yellow mustard seeds
- 3 piece dried red chili
- ½ tsp vinegar
- salt as per taste
Instructions
- Dry roast yellow mustard seeds, black mustard seeds, fenugreek seeds, fennel seeds, and dried red chili until fragrant. While the spices are roasted, you may wash and pat dry the amla. This can be done a day before as well.Pan-fry whole amla on a slow flame for 10 minutes until slightly softened
- In a heavy-bottomed pan or wok, add mustard oil. You need to burn mustard oil by heating on full flame. It will be smoky. This should take 2-3 min. The pale yellow mustard oil will turn into light yellow color. This is essential step or else you will have raw flavor of mustard oil in the pickle. If you are using sesame oil, you may just heat it to be warm enough. Add dried amla (I have added whole without chopping, you may chop them too). Prick Amla with a fork at several places making gaps so that it doesn't splutter. Keep sauteing and roasting amla on slow flame.
- Grind the roasted spices into a coarse powder.
- Amla would be browned and you may note it's a bit shrunk. If it's fork tender, combine the pan-fried amla with the ground spices. Add salt, turmeric powder and red chili powder. Mix thoroughly and store in an airtight container.
- Once the pickle cools off, add vinegar. Let it sit for a few hrs. The amla pickle is ready. Serve it with rice or paratha.
Video
Notes
Expert Tips
- Use fresh Indian Gooseberries
- Always use clean, dry utensils when handling the pickle to avoid contamination and spoilage.
- I usually sun dry the amla, the jar, the spoon which I use while making the pickle.
- Don't over roast spices as they have affect the taste of the pickle.
| Nutrition Facts | |
|---|---|
| Serving size: 1 piece | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 22 |
| % Daily Value* | |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 2.3g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 0g | |
| Vitamin D 0mcg | 0% |
| Calcium 3mg | 0% |
| Iron 0mg | 0% |
| Potassium 0mg | 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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