instant amla pickle recipe | amla ka achar recipe, gooseberry pickle recipe

instant amla pickle recipe | amla ka achar recipe, gooseberry pickle recipe with step by step photos and video recipe. I am back with another Andhra style instant pickle recipe. Amla is known as gooseberry in english. This amla pickle is spicy and tangy in taste. This pickle recipe yet another delicious recipe which makes your “indian thali” complete. 🙂

instant amla pickle recipe | amla ka achar recipe, gooseberry pickle recipe with step by step photos and video recipe. Are you a fan of pickles?? I am sure the answer is ‘Yes’ if it is ‘no’ then I think you should give another try. 😉 well, everyone has its own taste and my taste needs some pickly thing every other day 😉

Amla or gooseberry is a rich source of vitamin C. It is also rich in minerals. it helps to Improves Metabolic Activity, Treats Menstrual Cramps, Controls Diabetes, Prevents Heart Diseases, Improves Appetite with other many more benefits.

This instant amla pickle is very much similar to carrot pickle and chili pickle. But the tanginess of amla gives the recipe unique taste.

For this amla pickle, I just boil the gooseberry to make it soften. I make a fresh powder of fennel seeds including other ingredients. and as the final step, I combine and cook all the ingredients together. please note, this is an instant pickle recipe it can remain fresh 2 days only. I can not say about the longer duration. I do not suggest to keep this pickle for more than 3 days.however, this can remain fresh upto 7 days when refrigerated.

Finally, here are some key points about this instant gooseberry pickle recipe.

• Delicious
• full of flavors
• made in 20 minutes
• no cooking expertise required
• prepared from easily available ingredients
• satisfying recipe
• will complete your meal
• the best companion for train journey/travel
• goes best with almost any Indian flatbread recipes
• remains fresh up to 2-3 days
• spicy and tangy recipe

more pickle recipes 🙂

• instant carrot pickle
• instant chili pickle
• instant red chili pickle 
• mirchi cha thecha

instant amla pickle recipe, gooseberry pickle video recipe:

5 from 2 votes

amla ka achar, goose berry pickle recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Serving Size 1 cup

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Ingredients 

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• ▢ 5-6 nos gooseberry / amla
• ▢ salt to taste
• ▢ ¼ cup oil
• ▢ 1.5 tbsp fennel seeds/saunf
• ▢ 1 tsp methi dana
• ▢ 1 tsp mustard seeds/rai
• ▢ 1 tsp lemon juice
• ▢ 1 tsp red chili powder
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp corinader powder

Instructions

• wash and steam the amlas (gooseberry) for 15 minutes.
• cook till the amlas are soften and open up by itself.
• allow it to cool completely.
• open amla and separate the segments. remove the seeds from the center.
• spread it on the plate and allow to cool completely.
• meanwhile, prepare the pickle masala.
• dry roast mustard, methi seeds and fennel seeds till they turn golden and aromatic.
• transfer to the mixer jar and blend to a fine powder. keep aside.
• heat oil.
• switch off the stove and add in steamed amlas.
• turn the flame on.also add asafoetida.
• saute for a minute or till the amlas absorb flavour.
• add red chili powder, turmeric powder and coriander powder.
• add salt.
• also add prepared pickle masala and mix well.
• add lemon juice and mix.
• finally, instant amla pickle is ready to be served.

Notes

• do not overcook the amlas as they will loose their shape.
• if using frozen amlas then steam just for 5 minutes, as they are not hard.
• instant amla pickle stays good for a 7 days when refrigerated.

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how to make amla ka achar recipe, gooseberry pickle recipe with step by step photos:

1. wash and steam the amlas (gooseberry) for 15 minutes.
2. cook till the amlas are soften and open up by itself.
3. allow it to cool completely.
4. open amla and separate the segments. remove the seeds from the center.
5. spread it on the plate and allow to cool completely.
6. meanwhile, prepare the pickle masala.
7. dry roast mustard, methi seeds and fennel seeds till they turn golden and aromatic.
8. transfer to the mixer jar and blend to a fine powder. keep aside.
9. heat oil.
10. switch off the stove and add in steamed amlas.
11. turn the flame on.also add asafoetida.
12. saute for a minute or till the amlas absorb flavor.
13. add red chili powder, turmeric powder and coriander powder.
14. add salt.
15. also, add prepared pickle masala and mix well.
16. add lemon juice and mix.
17. finally, instant amla pickle is ready to be served.

recipe notes,

• do not overcook the amlas as they will loose their shape.
• if using frozen amlas then steam just for 5 minutes, as they are not hard.
•  instant amla pickle stays good for 7 days when refrigerated.

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