Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle
Amla Achaar, also known as Indian Gooseberry Pickle, is a flavorful and tangy pickle that combines the natural tartness of fresh gooseberries with a perfect balance of spices, sweetness, and heat. This traditional Indian recipe is a staple in many households, especially during the winter months when fresh amla is abundant. The dish is typically served as an accompaniment to a variety of Indian meals, such as parathas, rice, and sambar. Amla, known for its rich Vitamin C content, adds a refreshing zing to the pickle, while the blend of spices makes it absolutely irresistible.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Amla (Indian Gooseberry) | 1/2 kg |
| Kashmiri Red Chilli Powder | 1/4 cup |
| Salt | 1/4 cup |
| Mustard Seeds (Kuria, halved) | 1/4 cup |
| Jaggery (grated) | 1/4 cup |
| Turmeric Powder (Haldi) | 2 tbsp |
| Methi Seeds (Fenugreek Seeds, halved) | 1 tbsp |
| Asafoetida (Hing) | 1 tsp |
| Peanut Oil | 1 1/2 cups |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 2
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Instructions:
1. Prepare the Amla (Gooseberry):
To begin preparing this delicious Amla Achaar, select fresh, green, and unblemished gooseberries (Amla). These will give you the best flavor and texture for the pickle. Wash the Amla thoroughly, pat dry with a clean kitchen towel, and prick each amla all over with a fork. This helps the spices to seep in better during the marination process. Once done, place the amla in a colander and set it aside.
2. Steam the Amla:
Take a large saucepan and heat 4-5 cups of water. Place the colander of amla over the saucepan (make sure the amla doesn’t touch the water) and cover it with a lid. Allow the amla to steam for about 20 minutes, or until it becomes soft and tender. This steaming process is crucial as it helps soften the gooseberries, making them easier to handle and ensuring that they absorb the spices better.
3. Roast the Fenugreek Seeds:
While the amla is steaming, heat a dry skillet over medium heat. Add the methi seeds (fenugreek seeds) and roast them until they release a fragrant aroma. Once roasted, allow the seeds to cool completely before grinding them into a fine powder.
4. Prepare the Amla for Pickling:
After the amla has been steamed and cooled, it’s time to remove the seeds. Wearing gloves is highly recommended at this stage, as prolonged handling of amla can cause darkening of the nails. Cut the amla into small wedges using a sharp knife and discard the seeds.
5. Make the Pickle Masala:
In a large mixing bowl, arrange the amla wedges evenly. Begin by sprinkling the turmeric powder over the amla, followed by the ground fenugreek powder, hing (asafoetida), mustard seeds, salt, and red chili powder. Mix the ingredients gently using a spatula, ensuring that the amla wedges are well coated with the spices.
6. Add the Jaggery:
Next, add the grated jaggery to the amla mixture. Jaggery not only adds sweetness to balance the heat of the chili powder but also gives the pickle a lovely depth of flavor. Stir the mixture thoroughly to combine all the ingredients.
7. Heat the Oil:
In a separate pan (preferably a kadai or deep skillet), heat the peanut oil over low to medium heat. The oil should be hot but not smoking. Once the oil is warm, remove it from the heat and allow it to cool slightly before adding it to the pickle masala.
8. Mix the Oil with the Pickle:
Carefully pour the slightly cooled oil into the bowl with the spiced amla mixture. Stir the pickle thoroughly to ensure the oil coats all the amla wedges and spices.
9. Let the Pickle Marinate:
Cover the bowl with a clean cloth or plastic wrap and allow the pickle to rest overnight at room temperature. The next day, you will notice that the oil has floated to the top of the mixture. This is a good sign that the spices have begun to infuse the amla.
10. Store the Pickle:
After the resting period, give the pickle a final stir to redistribute the oil and spices. Transfer the amla pickle to clean, dry glass jars, making sure the oil layer covers the pickle at all times to prevent spoilage. The pickle can be stored at room temperature for up to 2-3 months, although the color may darken slightly as time goes on. For longer shelf life, refrigerate the pickle.
Serving Suggestions:
Amla Achaar can be served as a tangy, spicy accompaniment to a variety of Indian dishes. It pairs particularly well with:
- Carrots & Sweet Potato Stuffed Paratha – A comforting paratha stuffed with carrots and sweet potatoes, offering a perfect balance to the heat of the pickle.
- Steamed Rice & Thatta Payaru Sambar – A simple, wholesome meal of rice served with a flavorful Black-Eyed Beans (Thatta Payaru) sambar, complemented by the fiery amla pickle.
This Hot & Sweet Indian Gooseberry Pickle will not only add zing to your meals but will also offer a healthy dose of Vitamin C, making it a perfect addition to your culinary repertoire. Enjoy!
Storage Tip: Always ensure the oil layer covers the pickle to preserve its freshness. If refrigerated, it can last even longer, although it’s best consumed within a couple of months for optimal flavor.
This recipe is a great way to enjoy the unique taste of Amla while also indulging in the rich tradition of Indian pickling. Perfect for anyone who enjoys bold, spicy, and tangy flavors!
