Why You’ll Love This Amla Pickle
- Naturally tangy and full of flavour
- Uses traditional Andhra spices
- Keeps well for months when stored properly
- Perfect with rice, curd rice, dal, pongal, or roti
- Great way to enjoy the health benefits of amla
Ingredients You Need
For 4 cups of amla:
- 4 cups fresh amla (gooseberries)
- 1 cup red chilli powder
- Slightly less than 1 cup salt
- ½ cup mustard powder
- 1–2 tbsp roasted fenugreek (methi) powder
- 250–300 ml sesame oil or groundnut oil
- Optional: 2–3 tbsp lemon juice (prevents colour change)
Before You Start
Pickles hate moisture. Keep all bowls, jars, and spoons completely dry. Wash the amla but wipe and air-dry them before cutting.
How to Make Amla Pickle (Step-by-Step)
1. Clean & Prep the Amla
Wash the gooseberries well. Wipe them dry and spread them on a cloth until there’s no trace of moisture.
2. Cut the Amla
Make four deep slits in each amla, keeping them whole. This helps the spices seep in properly.
3. Mix the Spice Base
In a large dry bowl, combine:
- red chilli powder
- mustard powder
- roasted fenugreek powder
- salt
- Mix well so the flavours blend evenly.
4. Coat the Amla
Add the slit gooseberries to the spice mix.
Pour in the sesame or groundnut oil and gently mix until each amla is coated with the masala.
5. Rest for 10 Days
Transfer the mixture to a sterilized, dry glass jar.
Close tightly and let it rest for 10 days in a cool spot. This maturation time is what gives the pickle its deep, rich taste.
6. Taste & Adjust
After ten days, open the jar and check:
- Add a little more oil if it feels dry.
- Add a pinch of salt if needed.
A good pickle should always have oil floating on top to keep it fresh.
Pro Tips for Perfect Andhra Pickle
Use sesame oil or groundnut oil for longer shelf life.
Add lemon juice if you want the pickle to keep its bright colour.
Always use a completely dry spoon when serving.
Store in a glass jar for best flavour.
How to Serve
This amla pickle tastes amazing with:
- Steaming hot rice + ghee
- Curd rice
- Sambar rice
- Pongal
- Roti or paratha
Its tangy heat pairs beautifully with almost any Indian meal.
