Let’s see step by step preparation of a quick amla pickle recipe with less oil. This is a simple recipe for Indian gooseberry pickle(kacche amla ka achar) made with mustard oil and very few spices.
About Indian Gooseberry Pickle or Amla Pickle Recipe
This kacche amla ka achar is an instant pickle recipe for making tangy and spicy amla pickle. Indian gooseberry pickle is ideally served with any main meal as a side dish to enhance the taste.
This quick amla pickle recipe is very easy to make and needs only a few ingredients. The spices used in the pickle helps to overcome the sour taste of the raw amla and give a mild spicy taste. Mustard oil also enhances the flavor of the pickle.
Other pickle or chutney recipes you would like to try
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We can make amla ka achar or pickle both salty and sweet. Also, amla candy and amla murabba is a very famous recipe made with amla. Quick amla pickle has a short shelf life as it absorbs some water while boiling and so need to be refrigerated. Homemade kacche amla ka achar is best for health as compared to market bought. So, make this simple and easy amla pickle at home and enhance the taste and health condition.
Health Benefits of Eating Amla Pickle(Amla ka Achar ke Fayde)
Raw Amla(Kacche anwle )
- It is a tangy fruit, mainly available in winters, also known as Indian gooseberry, is considered a superfood and packed with Vitamin C and antioxidants.
- According to Ayurveda, it helps in balancing all three types of body dosha(Kapha/pitta/vatta).
- Amla helps in boosting immunity, fight infections, and protect us from cough, cold, cancer, and infertility.
- It helps in improving eyesight and reduces other eyes problem like itching and reddening.
- Also, help in the burning of fat from the body and a good option for weight loss.
- Skin and hair related problems are reduced by regular use of the amla fruit. Increase hair growth, and strengthen them.
Step by Step Preparation of Quick Amla Pickle Recipe
1. Firstly, wash the fresh amla and put it aside. Then add some water to a pan and start boiling. Once the water starts boiling, add washed amla in it and cook it for just 1 minute, then switch off the flame. Cover the pan and leave amla in it for 2-3 minutes only. Amla should become slightly soft and tender but not be very soft, or mushy.
2. After that, strain water from amla and let them dry for at least 1-2 hours in the sun or leave at the kitchen counter.
3. When amla becomes a little dry, cut them into pieces, and remove the seeds inside.
4. Then heat oil in a wide pan on a low flame. Add mustard seeds and wait for them to crackle. Add ajwain, saunf powder, salt, turmeric powder, and garam masala, saute them for few seconds.
5. Finally, add amla pieces and mix well so masala will coat all the sides of amla evenly.
6. Cook further for 1-2 minutes and then switch off the flame. Let it cool completely, use it immediately or transfer it into a clean glass jar and stored it in the refrigerator for later use.
7. They stay best in the refrigerator for up to 10-12 days.
Serving Suggestions
This tangy Indian gooseberry pickle is ideally served with any main meal as a side dish to enhance the taste. It tastes best with plain parantha, Methi cauliflower stuffed parantha, bedmi poori or even plain chapatti.
Tips and Tricks
- After boiling, leave amla in the boiled water for 2-3 minutes only. Otherwise, they absorb water and become soggy.
- Always keep them in the refrigerator to increase their shelf life.
- Buy firm and medium-size fresh amla for making the pickle.
- Use a clean and dry spoon to take out the pickle from the jar.
- This amla pickle has a short shelf life so, make only in small batches.
Recipe Card
Quick Amla Pickle Recipe| Kache Amla ka Achar | How To Make Indian Gooseberry Pickle
Ingredients
- 200 gm Fresh raw amla
- 1 tbsp Mustard oil
- ½ tsp Small mustard seeds
- ¼ tsp Ajawian
- ½ tsp Turmeric powder
- 1 tsp Saunf powder
- 1 tsp Salt
- ¼ tsp Garam masala
Instructions
- Firstly, wash the fresh amla and put it aside. Then add some water to a pan and start boiling. Once the water starts boiling, add washed amla in it and cook it for just 1 minute, then switch off the flame. Cover the pan and leave amla in it for 2-3 minutes only. Amla should become slightly soft and tender but not be very soft, or mushy.
- After that, strain water from amla and let them dry for at least 1-2 hours in the sun or leave at the kitchen counter.
- When amla becomes a little dry, cut them into pieces, and remove the seeds inside.
- Then heat oil in a wide pan on a low flame. Add mustard seeds and wait for them to crackle. Add ajwain, saunf powder, salt, turmeric powder, and garam masala, saute them for few seconds.
- Finally, add amla pieces and mix well so masala will coat all the sides of amla evenly. Cook further for 1-2 minutes and then switch off the flame.
- Let it cool completely, use it immediately or transfer it into a clean glass jar and stored it in the refrigerator for later use.
- They stays best in the refrigerator for up to 10-12 days.
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