April 2019 Edition

Cooking Recipe: Amla pickle

Amla pickles are made in order to make the availability of the fruit in the winter, moreover, to provide a whole year’s supply of benefits of amla. This piquant amla delicacy is spiced with chilli, fenugreek, fennel and nigella seeds.


  • Amla 500 grams
  • Red Chilli Powder 1 1/2 cups
  • Sea salt 1 1/2 cups
  • Turmeric powder 1 teaspoon
  • Sesame oil (til oil) 1 1/2 cups
  • Mustard oil 3 tablespoons
  • Asafoetida 1 teaspoon

1. Cut each amla into thin segments.
2. Add one cup of salt and half a teaspoon of turmeric powder, stir and keep covered in a glass bottle for two to three days.
3. Toss the bottle daily a couple of times but do not use a spoon or stir with hand. Heat oil to smoking point and allow to cool.
4. Take the remaining sea salt in a bowl and crush slightly. Add red chilli powder, remaining turmeric powder, mustard powder and mix well.
5. Add amla (no need to wash amla or throw liquid which might have collected in the glass bottle) and mix well. When the oil has cooled slightly add asafoetida.
6. Cool the oil some more and add to the amla mixture. Transfer the pickle into a sterilized glass or porcelain bottles and keep covered tightly.
7. Pickle will be ready in three to four days and will keep for at least three to four months.

* This pickle can be stored for up to 1 month at room temperature or refrigerated for up to 6 months.

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