Instant amla pickle recipe | Indian gooseberry pickle
Learn how to make amla pickle with less oil and eat as much as you want without guilt! This is a fuss-free gooseberry pickle recipe made with olive oil and steamed amla.
12 to 15dry red chillies(depending on the spice level you want)
2teaspoonsmethi/fenugreek seeds
1 teaspoonmustard seeds
1.5teaspoons sea salt
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Instructions
Preparing the gooseberries
Wash and steam the gooseberries for 10 minutes in a steamer.
When the gooseberries are cool enough to handle, break them into segments using your fingers. They fall apart easily when cooked. Remove and discard the seeds. Pat the segments dry.
Preparing the spice mix
While the gooseberries are steaming, prepare the seasoning. Dry roast the chilies in a saute pan on medium flame for 5 minutes. Then add mustard and methi seeds and roast for another 5 to 10 minutes. Remove from heat and add salt while the pan is still hot. Allow the spices to cool.
Blend the spices into a fine powder using a blender or spice grinder.
preparing amla pickle
Transfer the amla back to the pan, add the spice mix and toss well until all the pieces are covered.
Drizzle 2 tablespoons of olive oil and mix well. Add the remaining 2 tablespoons and mix again.
Store in a clean dry jar with an airtight lid.
Notes
Storing and preserving: This pickle has to be stored in the refrigerator. Store in a clean dry jar and use a clean dry spoon whenever you serve the pickle. Stays fresh for up to a month if you take these precautions.