Amla Pickle

Gooseberry 1 Kg
Chilly powder 1 cup
Mustard seeds ¼ cup
Fenugreek seeds ¼ cup
Asafoetida 1 tbsp
Lemon Juice 5 lemons
Gingelly Oil ½ cup
Rock Salt ½ cup





  1. Wash clean and dry the gooseberries
  2. Now cut the gooseberries into desired size
  3. In a wok add some oil and add the cut gooseberries
  4. Sauté it low flame for 15-20 minutes or until soft
  5. In another pan roast the fenugreek seeds for a few minutes and powder it
  6. Roast the mustard seeds very mildly before they begin to splutter- remove them and powder it
  7. In a vessel mix the powdered fenugreek, mustard and salt – mix well
  8. Remove the wok from stove once the gooseberries have become little soft
  9. Now sprinkle the hing on top of it the add chilli powder and the powdered fenugreek, mustard and salt
  10. Now add lemon juice and gingelly oil
  11. Take a clean dry jar – coat it with gingelly oil and transfer the pickle with wooden ladle
  12. Wait for 3 days for the ingredients to soak well
  13. Pickle is ready!!

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