Instant Amla Achar (Gooseberry Pickle)

Do you love Amla/Gooseberries? They are a wonderful fruit, so full of goodness. It helps your hair growth, eyesight, skin, bowel, heart and even helps in weight loss. It is also known for its anti-ageing capabilities.

Because of so many qualities, I am always finding innovative ways of adding this wonder berry in my diet. I make pickles and chutneys when it is in season. My mum also makes amazing digestive golis/balls out of them to be had after meals. We used to have three Amla trees in my backyard in my old house and mum made sure she used all the fruits and preserved them in one way or the other.

Pickle is a regular way to save this for the year, but I also make this Instant pickle which stays fresh for several weeks and can be made in winters. This will last well for a few weeks and the best part is that this can be made with just a few tablespoons of oil.

instant_amla_pickle
instant Amla Pickle

PREPARATION TIME: 30 minutes
COOKING TIME: 10-15 minutes
SERVINGS: 1 Jar
DIFFICULTY SCALE: Medium

INGREDIENTS:
1. Amla/Gooseberries – 1 kg
2. Garlic greens – 20-30 stalks, optional
3. Garlic pods – ½ cup
4. Ginger – a 10-inch piece
5. Green chilli – 100gms
6. Turmeric Powder – 2 tablespoons
7. Mustard/Vegetable oil – 2-3 tablespoons
8. Salt – to taste

RECIPE:
1. Thoroughly wash the gooseberries/amla
2. Add them to a pressure cooker and give them one steam. Immediately remove from flame. Remove the steam if it is not released after 5-7 minutes.
3. Cool the boiled Amla and cut into small bite-size pieces now and dry them completely on a muslin/cotton cloth(preferably in the sun or leave overnight).
4. Clean and dry out the chilli too. You can adjust the chilli according to your taste.
5. Peel the garlic pods and ginger stalk too.
6. In a blender, add the chillis, ginger, garlic cloves and green stalks and grind into a nice paste.
7. In a wok or kadhai, take 2 tablespoons of mustard oil and allow it to heat.
8. Add the ginger-garlic-chilli paste to the wok and cook it on high heat for 3-4 minutes till it loses its rawness. Keep stirring.

Amla_Pickle_Masala
Amla Pickle Masala

9. Now reduce the heat and add the boiled gooseberry slices to the kadhai.

Mixing _Amla_Pieces
Mixing Amla Pieces

10. Mix with light hands so that the pieces don’t break. Cook for 3-4 minutes and then remove from heat.
11. Once it cools, keep them in glass containers and save in fridge and consume in 3-4 weeks.

Hope you like it. You can also try out my Instant Turmeric Pickle and Instant Chilli Pickle.

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6 Comments Add yours

  1. Megala says:

    Flavorful amla pickle makes my mouth water, love the addition of green garlic.

    1. Nisha Sharma says:

      Thank you Megala. Yes it enhances the flavor multifold😀🌿💚

  2. matheikal says:

    I love amla so much that i would like to try this out.

    1. Nisha Sharma says:

      Oh wow, yes please do. So easy to make. I really hope you like it.😀

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