Amla Pickle

28 May

Marigina Usirikaya Pachadi


Gooseberry / Amla (fresh/ frozen) 12
Urad Dal Red Chile Powder 2 tbsps
Fenugreek Seeds Powder 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves a few (optional)
Turmeric Powder a big pinch
Asafoetida a big pinch
Salt to taste
Oil 1 – 1 1/2 Cup

Method of preparation:

Wash, clean and pat dry gooseberry.
Using a paring knife, make small cuts in gooseberry without breaking it down.

Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves , fenugreek seeds powder and asafoetida.
Then add gooseberry, turmeric powder and salt.
Lightly cover and cook for about 3 – 5 minutes or until gooseberry turns soft from inside.
Uncover, remove from heat and cool the mixture to room temperature.
Now add urad dal red chile powder and mix thoroughly.
Store in a clean long jar and always refrigerate.
Adjust salt every two days to avoid spoilage.

Notes: Make sure the pickled gooseberry is soaked in its own oil at all times.

3 Responses to “Amla Pickle”

  1. sukanya May 28, 2008 at 10:56 am #

    WOW>>>> That was a mouth watering pickle recipe. Looks awesome. Love to have it with curd rice.

  2. Happy Cook May 29, 2008 at 4:46 am #

    This pickle reminds me of my time in school.
    In the season of nelikka my mom made this pickle and she used to keep in our lunch box, opening up the box my friends used to grab the nelikka even before o had a chance.

  3. yashpal bhatia September 11, 2011 at 4:59 am #

    I had Amla pickle some time back at a party and was desperately looking for its recipe.

    Tried your recipe and believe me it turned out to be much more tastier than the one I had at the party.

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