Instant Amla Pickle


  • 500g gooseberry/aavla
  • 100g green chillies
  • 2 tablespoons fennel seeds/sauf
  • 1 tablespoon fenugreek seeds/ methi dana
  • 1 tablespoon cumin seeds/jeera
  • 1 tablespoon mustard seeds/rai
  • 2 tablespoons yellow mustard seeds/peeli sarson
  • 1 cup (250ml) mustard oil
  • ½ teaspoon asafetida/ hing
  • 2 teaspoons salt
  • 1 tablespoon turmeric powder/ haldi
  • 2 teaspoons kashmiri red chilli powder
  • 1 teaspoon carom seeds/ajwain
  • 1 tablespoon nigella seeds/kalonji
  • 4 tablespoons white vinegar

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Wash the amla properly.
  2. To steam them, boil some water in a steamer and then add the avla and steam for 12 minutes.
  3. Let the avla cool down completely. Once done, open the avla and separate the segments.
  4.  Take green chillies and remove its stem. Slit it length wise and further cut it into medium size.
  5. To prepare the masala for the amla pickle, in a pan add fennel seeds, fenugreek seeds, mustard seeds, yellow mustard seeds and cumin seeds. Now roast them on medium heat for a minute. Once done, it will turn aromatic. Let them cool down completely.
  6. Grind the masala into a coarse texture.
  7. In a pan heat mustard oil. Now turn off the heat and once it cools down a bit, add asafetida and then let the oil cool down completely.
  8. To assemble the pickle, in a large glass/steel bowl add the green chillies, avla, salt, kashmiri red chilli powder, turmeric powder, carom seeds, nigella seeds, oil, white vinegar along with the masala we prepared. Now mix till everything is well combined.
  9. Store the pickle in a clean airtight container in the refrigerator for upto a month.

Recipe Notes

  • You can also add garlic in this recipe.
  • You can reduce the quantity of the oil in this recipe to 1 cup.
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