Amla Pickle

Indian Gooseberries (amla) are considered to have anti-aging properties and it was mentioned in Sangam Tamil literature 2000 years ago : King Adhiyamaan gifted a rare fruit, nellikani (amla), to an old poetess Avvaiyar as he believed that she was worthier enough to live longer and act as a peace maker than a mighty king himself. If you are interested to read her poems written after receiving amla fruit, you can click here:


Amla is a rich source of Vit.C and dietary fibre. You can click on these links to check its nutrition values & health benefits:

If one can not include raw amla in regular diet, pickling is the best alternate. It tastes good with rice varieties, especially curd rice.

IMG_6689Now lets get into the recipe:

First we need to prepare pickle masala as below. You can store this in an air-tight container and use for making pickle, tamarind rice (puliyodharai), tamarind curry (puli kuzhambu) or any other curry to enhance the flavor.

  • Dry roast asafoetida & fenugreek (1/4 cup) seeds separately in a hot pan.
  • Grind into a fine powder at room temperature.

Time Taken: 40 min


  1. Amla – 21 Nos
  2. Sesame oil – 1/4 cup
  3. Mustard seeds – 1/2 tsp
  4. Red chilli powder – 2 tbsp
  5. Turmeric powder – 1 tsp
  6. Coarsely powdered pepper – 1/2 tsp
  7. Fenugreek powder – 1 tsp
  8. Salt – 1 and 1/4 tsp

Cooking Method:

  • Wash amla & steam for 10 min or till they become soft.
  • When they reached room temperature, remove seeds and keep aside.
  • Heat a pan with sesame oil in medium flame.
  • Add mustard seeds, when they start crackling turn off the flame.
  • Add red chilli powder & turmeric powder and give a nice quick stir.
  • Add seeded amla and light the stove again.
  • Saute amla in medium flame.
  • Add salt and saute till oil starts oozing out.
  • Add fenugreek powder & pepper powder.
  • Mix them well and simmer for 2 min. and remove from flame.
  • Store pickle in a dry clean glass jar when it reaches room temperature.

Please Note:

  1. To increase the shelf life of pickle, steaming is recommended as it does not have direct contact with water.
  2. Pepper is added mainly for flavor, not for the heat.
  3. You can also add a teaspoon of jaggery along with pepper, just to balance the heat & tartness.

52 Comments Add yours

  1. Ramyarecipes says:

    This is so tempting 😋 Perfect 👌

    1. Megala says:

      Thanks so much, Ramya ! By the way what you have seen on the platter in the recent post was made with pepper powder not chilli powder as mentioned in here.

      1. Ramyarecipes says:

        Ok 👍

  2. Christy B says:

    I like how you always introduce me to new dishes 🙂

    1. Megala says:

      Hope you like those dishes too ! 🙂
      Thanks a lot for your kind words !!

  3. I need to grow gooseberries! Wonderful recipe!

    1. Megala says:

      Thank you! It is so great that you are interested in gardening also!

      1. Blueberries, Rhubarb, Asparagus, apples, herbs, tomatoes, green pepper…etc. Plus all my flowers and a fish pond….lol

      2. Megala says:

        Ah!!! Incredible & inspiring ! There must be a lot of hard work behind this beautiful garden!

  4. My Real Dish says:

    Loved the history of the Amla. I wonder where I can buy it. I have been bored, you’re making me want to switch up my dinner options.

    1. Megala says:

      Thanks for stopping by! Hope you can get powdered or preserved berries at any Indian/ Asian grocer but I am not sure of fresh berries!

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