Homemade Amla Pickle – Traditional South Indian Recipe

Homemade Amla Pickle Indulge in the bold, tangy, and spicy flavors of homemade Amla pickle, made with fresh Indian gooseberries, aromatic spices, and pure mustard oil. This South Indian-style pickle is rich in nutrients and 100% preservative-free, making it a perfect side for rice, roti, dosa, and curd rice.

Ingredients for Amla Pickle

✔ Amla (Indian Gooseberries) – 500g (washed & dried)
✔ Mustard Oil – ½ cup (for authentic flavor)
✔ Mustard Seeds – 2 tbsp (roasted & ground)
✔ Fenugreek Seeds – 1 tbsp (roasted & ground)
✔ Turmeric Powder – 1 tsp (natural preservative)
✔ Red Chili Powder – 2-3 tbsp (adjust for spice level)
✔ Asafoetida (Hing) – ½ tsp (for digestion)
✔ Salt – 2-3 tbsp (to taste)
✔ Jaggery or Sugar – 2 tbsp (optional, for mild sweetness)

Step-by-Step Recipe for Amla Pickle

1. Prepare the Amla

• Wash the Indian gooseberries thoroughly and dry completely.
• Cut into small pieces and remove seeds.

2. Parboil the Amla

• Boil water in a pot and add the chopped amla.
• Let them cook for 5 minutes, then drain and cool.

3. Prepare the Spice Blend

• Dry roast mustard seeds and fenugreek seeds separately until aromatic.
• Grind them into a fine powder.

4. Mix the Ingredients

• In a bowl, combine parboiled amla, turmeric, red chili powder, asafoetida, salt, and ground spice mix.
• Add jaggery or sugar (optional) and mix well.

5. Tempering & Oil Infusion

• Heat mustard oil until it reaches smoking point, then let it cool slightly.
• Add mustard seeds and let them crackle.
• Pour the tempered oil over the amla mixture and mix well.

6. Storing & Maturation

• Transfer the pickle to a clean, dry glass jar.
• Ensure the amla is fully immersed in oil for preservation.
• Let it mature for at least a week before consuming for best flavor.

How to Enjoy Amla Pickle

• Pairs perfectly with steamed rice, roti, dosa, paratha, and curd rice.
• Use a clean, dry spoon to avoid contamination.

Experience the authentic taste of South India and make this homemade amla pickle today!