Amla is a powerhouse of nutrition. It is also called Indian Gooseberry and it is available in winter season. You can have amla in different forms but make sure you have it in a form in which you get its maximum benefits. It has a tangy and sour taste which is unique and that’s why its not easy to have in raw form. In that case, you can have it in juice form or chutney or pickle form. In this post, I am sharing an easy to make amla pickle recipe.
Benefits of amla –
Do you know amla is one of the richest sources of vitamin C? It has almost 8 times more vitamin C than oranges and much more antioxidants than pomegranate. It is very good for immunity and protects you from viral infections due to high vitamin C content.
Amla is beneficial for stomach issues like constipation due to high fibre content. It also helps to relieve seasonal symptoms like cold and cough.
Ways to include amla in your diet –
Amla juice – It is a good detoxifying drink for you as it helps you to eliminate toxins from the body. You can easily make it at home. Just slice it and add it in a juicer and take out the juice after straining it. Mix it with water and have it with little salt and ginger as it is little tangy in taste.
Amla chutney – You can add amla to any basic chutney recipe to add the tangy taste. You can replace lemon or amchoor powder with it. Otherwise, just make a basic chutney using amla and coriander, green chillies and spices.
Amla pickle – I recently made a pickle using my moms’ recipe and everyone loved it at home. I am sharing the same amla pickle recipe with you today. You can make amla pickle in different ways depending on what ingredients you like or how much time you have.
Also check this instant pickle recipe
Amla pickle recipe –
I made this simple recipe with green chillies but you can use only amlas too. It is easy to make and you can store the pickle in a glass container for a few days. I normally make small quantity and consume it within a week but if you are making a large quantity, you can even store it in the refrigerator.
- Amla - 250 gms
- Mustard Oil - 100 ml
- Methi seeds – ½ tsp
- Salt – according to taste
- Turmeric powder – 1tsp
- Red chilli powder – ½ tsp
- Mustard seeds/rai- ½ tsp
- Fennel seeds /saunf - 1 teaspoons
- Jeera – ½ tsp
- Green chillies (slit) optional
- First of all, wash and dry amlas and boil them in water until they are soft. You can add turmeric and salt to the water. (half quantity)
- Once done, strain the amlas and let them cool and then remove the seeds and take out the florets.
- Now heat mustard oil in a pan, let it heat till boiling point and then cool for 2 mins. Now add mustard seeds, jeera and saunf to the oil and let it cook properly.
- Once done, add amlas and green chillies to the mixture. Mix it nicely and then add red chilly powder, salt and haldi to the mixture and mix nicely till amlas and chillies are nicely coated.
- The pickle is ready! Just let it cool for some time before storing it in a glass jar. Enjoy it with your meals.
If the weather is warm, you can keep the pickle in the refrigerator.
Green chillies are optional.
Watch the recipe video here –
Also see, this curry leaves chutney recipe