Quick Amla Pickle Recipe| Kache Amla ka Achar | How To Make Indian Gooseberry Pickle
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.
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.
Video
Notes
1. After boiling, leave amla in the boiled water for 2-3 minutes only. Otherwise, they absorb water and become soggy.
2. Always keep them in the refrigerator to increase their shelf life.
3. Buy firm and medium-size fresh amla for making the pickle.
4. Use a clean and dry spoon to take out the pickle from the jar.
5. This amla pickle has a short shelf life so, make only in small batches.