Awala (Amla) Achaar or Pickle Recipe

Awala (Amla) Achaar or Pickle

  • Prep Time
    10 minutes
  • Cook Time
    25 minutes
  • Difficulty Level
    Beginner

Indians love pickles and a typical Indian meal stays incomplete without a pickle served by the side. Many fruits and vegetables are pickled and these pickles not only make perfect accompaniments to the main course but also add a spicy flavor and make the food more palatable.

Apart from enjoying fresh amla in winter season in the form of juices and  Amla Chutney , I make sure I preserve it in the form of Amla Jam and Amla Pickle, to enjoy the health benefits of this fruit throughout the year. Today I am sharing my mums recipe of a very easy yet delicious Amla Pickle. This pickle gets a spicy kick from the red chili powder, a slight sweet taste due to added Jaggery , a tinge of bitterness from the fenugreek seeds and the amla impart sourness to the pickle .

(This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

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Ingredients

  • 1/2 kg Amla / Indian Gooseberry (14-15 large or 17-20 small )
  • 1/4 Cup Red Chili Powder
  • 1/4 cup Salt
  • 1/4 cup Mustard seed dal
  • 1/4 cup grated Jaggery
  • 2 tbsp Turmeric powder
  • 1 tbsp roasted fenugreek seeds / Methi dana powder
  • 1 tsp Hing / Asafoetida
  • 1 1/2 Cup Oil

Instructions

  1. Wash the Amla , pat dry and prick all over with fork. Keep them in a colander. Heat up water in a big vessel. Keep the colander of Amla over it and cover it. Let the Amla cook on steam for about 20 minutes.
  2. Dry roast the fenu greek seeds on a heated skillets until fragrant. Cool and grind them to powder. Also let the amla cool down. Now remove seed and make small wedges of the cooked amla.
  3. In a big vessel first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal ,Salt and Red Chili powder.
  4. Mix it nicely with a spatula. Now add in the grated Jaggery and mix again. Heat up the Oil on a low to medium flame . Do not boil it. Put off the flame and let the oil cool down a bit . Now add this Oil to the pickle masala and mix very well. Keep the pickle covered overnight.
  5. Next day oil will float up . Stir it again and fill in clean and dry glass jars. The oil layer should always cover the pickle in the jar. This pickle stays good at room temperature for about 2-3 months. But color may darken slightly so better to refrigerate.
  6. This pickle can be eaten immediately and does not require to be kept in sunlight. Serve it with chapati , rice, khichadi or any paratha of your choice.
  • Servings : 60
  • Ready in : 35 minutes
  • Special Category : Pickles

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About Chef

Poonam Bachhav

Poonam Bachaav is a an amazing cook who is a mom, home chef and food blogger . A former microbiologist by profession , she is very inspired from her mom's cooking and believes in cooking healthy and fresh food. Her recipes continue to inspire many to cook more and more food. You can read more about her on https://poonambachhav.blogspot.in/

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