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Amla Pickle Recipe (Indian Gooseberry Pickle)

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This amla pickle recipe is instantly made using vitamin c-rich Indian gooseberries can be used to prepare ready-to-eat pickle in a jiffy.
Author Mukta Tikekar


  • 8-10 amlas Indian gooseberries
  • 1/3 rd tsp mustard seeds rai
  • 1/3 rd tsp hing asafoetida
  • 1/3 rd tsp haldi turmeric powder
  • Half tsp red chili powder
  • 2 tbsp oil
  • Salt to taste


  • Cut amlas in thin slices and transfer them to a bowl. (I prefer to make this pickle in small batches as I prefer slightly crunchy amla pickle. You can use more amla if you want to make more pickle at one time.)
  • Add haldi, hing, red chili powder, and salt. (If you're making this pickle for grownups or if your kids eat spicy food, you can use more red chili powder.)
  • Heat a tadka pan (kadhai) and add oil.
  • When oil heats up, add mustard seeds.
  • After mustard seeds start to splutter, add a pinch of haldi, hing, and red chili powder.
  • Pour this tadka (tempering) on the sliced amla. (Pouring hot tadka softens the pieces a bit. If you want to retain the crunchiness of amla, allow the tadka to cool down. In which case, you can prepare the tadka before you cut amla.)
  • Mix the pickle well and refrigerate in an airtight container.


Do not store pickles in plastic containers. Salty and acidic food kept in plastic containers causes the harmful chemicals that are used to make plastic to leach into the food. Always store pickles in glass or ceramic jars.