How to Make Khatta Meetha Amla Ka Achar | Healthy Gooseberry Pickle at Home

Wash the amla or gooseberries thoroughly and keep them aside.

Now boil watr in a pan and add eash amla in it. Let them boil for just 1-2 minutes only.They become tender not soft.

Immediately strain water from amla and slightly cool them.

Meanwhile, in a grinder jar add mustard seeds, fennel seeds and grind them to make a coarse powder.

Transfer it to a bowl, add salt, turmeric powder and mix well.

Now in a pan roast fenugreek seeds for few seconds and let it cool completely. Then ground it into a coarse powder.

Once the amla cools down, cut them into slices and remove their seeds.

Now,heat mustard oil in a pan until it reaches its smoking point. Add fenugreek seeds and fry for few seconds only. After that add rest of the spice mixture and roast them for about a minute.

Add sliced amla and mix well. Cook for 2-3 minutes on low flame.

At this time, add chopped jaggery powder and mix well.

The mixture starts leaving water and become liquidy. Cover the pan and cook it for 5-7 minutes.

After 7 minutes, amla becomes slightly soft and also the mixture started thickens.

Futher cook for 2-3 minutes until the jaggery syrup thickens.

Switch off the flame and let the pickle cool down completely.

You can also add a tbsp of vinegar before storing for its longer shelf life.It is totally optional.

Now transfer to clean and dry glass bowl or jar and store it at room temperature.

It stays good for about a year if stored properly.