Amla Pickle (Amla Achar) Recipe – Indian Gooseberry Pickle
Tarla Dalal
• Updated : Jan 06, 2026
This spicy amla pickle recipe is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal.
amla achar has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida.
Table of Content
The fennel and nigella are crushed and added to the Indian gooseberry pickle to give an immense boost to its flavour and aroma. Using mustard oil too gives the amla pickle a classic flavour.
Amla (Indian gooseberry) is a seasonal fruit in India, with its fresh harvest typically available from mid-September to mid-December, aligning with the post-monsoon and early winter period. In southern India, the season can extend slightly longer into early winter (up to January or February in some areas), due to milder climates.
Let the amla pickle soak for two hours before relishing it. You can also store amla achar in the refrigerator for later use.
Tips for amla pickle recipe. 1. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling. 2. Cook amlas on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape.
Have a go at other delectable pickles like the Quick Carrot and Capsicum Pickle and Raw Papaya Pickle.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
2 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
12 Mins
Makes
2 cups
Ingredients
For Amla Pickle
- 10 amla (Indian gooseberries)
- 1/4 cup mustard (rai / sarson) oil
- 3 tsp fennel seeds (saunf)
- 1 tsp nigella seeds (kalonji)
- 3 tsp split fenugreek seeds (methi na kuria)
- 1 1/2 tsp chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1/4 tsp asafoetida (hing)
- 2 tsp salt
Method
For amla pickle
- To make amla pickle, combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally.
- Drain the water and cool completely.
- Cut the amlas into wedges and discard the seeds.
- Heat the oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.
- Combine the nigella seeds and fennel seeds in a mortar and pestle, and crush it till coarse.
- Combine the coarse mixture, fenugreek seeds, chilli powder, turmeric powder, asafetida, mustard oil and salt and mix well.
- Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours.
- Serve the amla pickle immediately or store it in an air-tight container and keep it refrigerated and use as required.
Amla Pickle Recipe (Amla Achar) Video by Tarla Dalal
Amla Pickle, Amla Achar, Gooseberry Pickle recipe with step by step photos
-
-
To prepare amla pickle recipe, wash the 10 amla (Indian gooseberries) in a bowl or under running water.
-
Put amla (Indian gooseberries) in enough water in a deep non-stick pan.
-
Cook on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape.
-
After 6 minutes.
-
Drain the water and cool completely.
-
Cut the amlas into wedges and discard the seeds.
-
Heat the 1/4 cup mustard (rai / sarson) oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.
-
Combine the 1 tsp nigella seeds (kalonji) and 3 tsp fennel seeds (saunf) in a mortar and pestle, and crush it till coarse.
-
Combine the coarse mixture, 3 tsp split fenugreek seeds (methi na kuria), 1 1/2 tsp chilli powder, 1/2 tsp turmeric powder (haldi), 1/4 tsp asafoetida (hing), mustard oil and 2 tsp salt and mix well.
-
Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours.
-
Serve the amla pickle immediately or store it in an air-tight container and keep it refrigerated and use as required.
-
1. What is amla pickle?
Amla pickle is a tangy, spicy Indian condiment made from Indian gooseberries seasoned with spices like chili, fenugreek, fennel, and mustard oil. It’s typically served as a side with meals to add flavor.
2. How long does it take to make this pickle?
The preparation is relatively quick — most of the time goes into prepping and mixing. Some versions can be ready in about 10–15 minutes of active work.
3. Do I need to boil amla before pickling?
Yes, amla pieces are usually boiled briefly to soften them before mixing with spices and oil. This helps the fruit absorb flavors better.
4. Which oil is best for making amla pickle?
Traditional recipes use mustard oil because of its pungent flavor and antimicrobial properties, but you can use other oils (like sesame) if preferred.
5. How should the pickle be stored?
Store in a clean, airtight glass jar. Refrigeration prolongs shelf life, especially in summer. In cooler weather, an airtight jar at room temperature can be okay for a shorter period.
6. Why do we boil and then cool the amla?
Boiling softens the fruit and reduces bitterness, while cooling helps the pieces firm up before adding spices and oil so they don’t break.
7. Can this pickle be made sweet as well?
Yes, besides the spicy version, there are sweet and sour amla pickles where sugar or jaggery is added for a milder taste.
8. How long does homemade amla pickle last?
Shelf life varies with storage: at room temperature in cool months it may last a few weeks; refrigerated, it can keep longer. Always use a clean dry spoon when serving to avoid spoilage.
9. Can I use frozen amla instead of fresh?
Yes, frozen amla that’s thawed and drained can be used, though fresh amla usually gives better texture and flavor.
10. Is amla pickle healthy?
Amla itself is rich in vitamin C and antioxidants. In pickle form it still offers some benefits, but watch amount of oil and salt if you’re health conscious.
If you liked this instant pickle recipe then also check out other quick and easy achaar recipes like:
1. Choose firm, fresh amlas
Select amla (Indian gooseberries) that are firm and without bruises this ensures better texture and flavor. Wash them thoroughly before cooking.
2. Don’t overcook the amla
When boiling or steaming the amla before adding spices, cook just until slightly soft. Overcooking makes them mushy and lose shape.
3. Dry amla completely before pickling
After washing or boiling, dry the amla thoroughly moisture can cause spoilage and reduce shelf life.
4. Use the right amount of salt
Salt acts as a preservative. Use a consistent ratio so the pickle doesn’t spoil quickly or become too salty. Non-iodized salt (like rock or sea salt) works best.
5. Heat the oil before mixing
Always heat mustard oil (or preferred oil) to smoking point and let it cool slightly. This removes moisture and enhances preservative qualities.
6. Sterilize jars properly
Before storing, sterilize jars and lids by boiling or oven heating and ensure they are completely dry. This prevents contamination.
7. Seal airtight and avoid air exposure
Once filled, seal the jar tightly to block air and moisture key to preventing mold and extending shelf life.
8. Use a clean, dry spoon
Every time you take pickle out, use a dry and clean spoon even small amounts of water on utensils can introduce bacteria.
9. Balance spices for flavor
Good pickle uses a mix of spices (like fennel, fenugreek, nigella, asafoetida, chili & turmeric). Adjust to taste but keep them balanced for aroma and preservation.
10. Store in cool, dark place or refrigerate
Store your amla achar away from heat and light. Refrigeration after opening helps preserve freshness longer, especially in warm climates.
Nutrient values (Abbrv)per plate
| Energy | 327 Calories |
| Protein | 0.9 g |
| Carbohydrates | 24.0 g |
| Fiber | 6.0 g |
| Fat | 25.2 g |
| Cholesterol | 0 mg |
| Sodium | 2722 mg |
Click here to view Calories for Amla Pickle, Amla Achar, Gooseberry Pickle
The Nutrient info is complete
Suchitra Kulkarni
March 30, 2022, 2:52 p.m.
Very nice and easy recope
Tarla Dalal
March 30, 2022, 2:52 p.m.
Thanks Suchitra. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Vinita_Raj
Feb. 19, 2021, 7:02 a.m.
If you like Amla, you will love this pickle.
Sujatha
May 6, 2020, 4:21 p.m.
Hi, I tried this recipe and it came out v well. V easy to make and v tasty...nice traditional taste. Only difference, I dry roasted the fenugreek seeds and ground them also coarsely. Thanks
Tarla Dalal
May 6, 2020, 4:21 p.m.
Sujatha, congrats on making the pickle and thanks for tour feedback.
Sushma walia
May 1, 2020, 2:16 a.m.
Roma
April 4, 2020, 1:23 p.m.
Thank you mam. I''ll try it. The ingredients that are in your recipe are really very healthy. Thanks for your prompt response.
Tarla Dalal
April 4, 2020, 1:23 p.m.
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Sameena bharmal
June 23, 2017, 2:29 p.m.
Awsome racipe Thanx mam I like my family.....yummy
Roma
April 7, 2017, 10:31 a.m.
Mama, I''m concerned about the nutritious value of avla, if the water after boiling is not used. Is it possible to steam the avlas, it will loose some juice but not as much as boiling.
Tarla Dalal
April 7, 2017, 10:31 a.m.
Dear Roma, You are right. Some amount of vitamin C will be lost in the water as vitamin C is a water soluble vitamin. Further this pickle has extra oil which is needed for preservation. Hence we have not recommended this recipe as a healthy recipe. To benefit the most from this vitamin, we suggest you try https://www.tarladalal.com/Amla-Ginger-Juice-42361r
Anupma Beri
Nov. 14, 2016, 10:55 a.m.
quick n easy recipe to make a tasty amla pickle
Preeti
Feb. 24, 2016, 4:52 p.m.
Good,it''s very helpful to making my testy pikal, Thanks
Sarika
Oct. 26, 2015, 12:14 p.m.
I have learned lots of recipes from my college days and still cooking dishes as per ur instructions. I love ur recipes and you mam?
Pooja
Feb. 21, 2015, 11:02 a.m.
Wow. . Very easy and awesome taste
Tarla Dalal
Feb. 21, 2015, 11:02 a.m.
Hi Pooja, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Sonali
Nov. 9, 2014, 10:08 a.m.
I made this amla pickle 2 days back and followed this quick & easy recipe as given here. The result was amazing. Everyone in the house loved it. Knowing the benefits of amla this is the best way to get the family to have it. I now plan to make it in larger quantity. Thank you for sharing the recipe.
Rashmi Tyagi
Sept. 26, 2014, 4:56 p.m.
I have been trying this recipe for years now and it''s perfect
Foodie #599135
May 31, 2013, 5:06 p.m.
I have tried the pickel , the result is awesome , every one liked my yummy n healthy pickle , thanks for the recipe
Tarla Dalal
May 31, 2013, 5:06 p.m.
Thanks Foodie for the feedback.
ruchita
March 30, 2013, 3 p.m.
I have prepared the pickle . But the thing is water droplets are forming inside the jar when kept in sun. Is this normal?
Tarla Dalal
March 30, 2013, 3 p.m.
HiRuchita, We have re-done the recipe. You can try this recipe with new measurements and procedure.. Do let us know your feedback.. once you have tried the recipe..
ruchita
March 18, 2013, 1:35 p.m.
Do we have to heat oil
ruchita
March 11, 2013, 10:02 a.m.
Can we use any other oil instead of mustard oil
Meeta
Feb. 9, 2013, 1:51 p.m.
Hello mam, this recipe is good. But my problem is tgat, I cut the raw amla into pieces, added salt and haldi and left for one day. Shall I Add above said spices and mustard oil now?
Tarla Dalal
Feb. 9, 2013, 1:51 p.m.
Hi Meeta, Try by adding the remaining ing now and see, Next time kindly follow the exact recipe.
