Amla Pickle (Indian Gooseberry Pickle)

I came across this recipe from Rekha Divekar on Instagram. Amla was in season and it looked simple and easy to make and thought I would give it a try. This was the first time I was making a pickle. Turned out to be very good. I used green chilies instead of red chili powder. It is one of the best ways to use Amla (Gooseberry) in your diet.

Amla Pickle (Indian Gooseberry Pickle)

Course: Pickle
Cuisine: Indian
Keyword: gooseberry, pickle
Author: Bhagya Suvarna


  • 250 grams Amla (Gooseberry)
  • 100 grams Ambe Haldi (Raw Turmeric)
  • 1 medium Lime
  • 1/4 cup Mustard Seeds (Rai)
  • 1/4 cup Sea Salt
  • 2 tsp Jaggery Powder
  • 3-4 small Green Chillies slit into 2
  • 1 tsp Turmeric powder
  • 1/2 tsp Fenugreek seeds (Methi Seeds)
  • 3-4 cloves Garlic Chopped finely
  • 1/4 tbsp Asafoetida powder (Hing)
  • 1/4 cup Oil


  • In a pan boil water, switch off the flame. Now add in the amlas to the boiled water and keep it immersed for 10 – 12 minutes.
  • Grind the mustard seeds to a fine powder. Fry the fenugreek seeds in a little oil and powder it.
    Chop garlic and slit the green chillies.
  • Heat oil in a small pan, add a tsp of mustard seeds, wait till it crackles, add the asafoetida and turmeric powder. Allow it to cool completely.
  • Cut the amla and the raw turmeric into small pieces.
  • In a mixing bowl add the amla, raw turmeric, garlic, jaggery powder, mustard powder, fenugreek powder, salt and the green chillies. Add in the juice of the lemon and mix well.
  • Add the cooled tempering to the mixture. Mix well.
  • Store it in an airtight glass bottle. The pickle will be ready to eat after two days.

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