Preserved Amla Pickle

13 Jun

Usirikaya Pachadi

Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla pickle has multiple versions. Here, amla is pounded with turmeric powder and preserved along with salt. When necessary, small amounts of preserved pickle are taken out. The preserved amla pickle is grinded along with few spices like cumin seeds, green chiles and garlic pods. The prepared amla pickle is mixed with plain steamed rice and consumed as a first course.
Makes: around a cup of gooseberry pickle


Indian Gooseberry 2 Cups
Turmeric Powder 2 tbsps
Salt 3/4 Cup – 1 Cup
Green Chiles 1
Cumin Seeds 1/2 tsp
Garlic 2 pods

Method of preparation:

Clean, wash and pat dry fresh amla.
If possible, dry them under sun for few minutes.
Use a knife to make multiple deep slits on each gooseberry.
Then mash the slitted gooseberries with mortar and pestle along with turmeric powder.

Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with a clean muslin cloth.
If taken pickling precautions, this amla pickle stays for years.
Aged alma turns black as you can see in the above picture.

To prepare few servings when necessary, take half a cup of amla pickle out of the storage jar.
Grind the amla pickle with green chile and cumin seeds.
Finally add garlic pods and give it a quick pulse.
Store the prepared alma pickle in a clean jar and it stays for a month or two.
Serve with plain steamed rice and dollop of ghee.
Notes: Use the stored amla pickle when necessary or else the pickle spoils easily when ground with garlic and all the spices.

Suggestions: If pickle needs more spice, grind it with more green chiles. Salt acts as a preservative, so don’t reduce the amount of salt in the gooseberry pickle.
Variations: Gooseberry Pickle, Instant Amla Pickle.
Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.

4 Responses to “Preserved Amla Pickle”

  1. Kiran June 14, 2009 at 3:42 pm #

    What a lovely recipe reminds me of my time spent in India and having amla whole and pickled. My mouth is watering as I type this….

  2. Dubai Shajith July 26, 2009 at 12:45 am #

    Nice authentic recipes that never seen in other sites. Worth trying all. Please post more healthy recipes.

  3. krishnao September 8, 2010 at 4:30 am #

    thankyou,it,s verygood,and easyand so much testy

  4. rajlaxmi bhatta mishra October 20, 2011 at 9:27 am #

    its very teasty and easy to prepare

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