If you are following my blog, you must know that I am a huge fan of using Amla in daily meals. Amla or Indian Gooseberries are tangy and sour naturally and its a challenge to make kids have them. I had made Amla pickle - sweet and salted by boiling amlas, amla juice, amla chutney, amla candy and all these recipes were a great hit. This time I wanted to make amla pickle without boiling so that it has a longer shelf life. The mix of roasted Indian spices blended and tempered in mustard oil, makes this amla pickle ore addictive! Enjoy this perfect side dish with a paratha, or rice for a great meal.
Ingredients
See the recipe card for exact ratio of ingredients.
Amla (Indian Gooseberries): Tangy and rich in vitamin C, amla adds a sharp, sour flavor to the pickle. Mustard Oil- In India, we make pickles in mustard oil. If you don’t consume mustard oil, you may swap it with sesame oil. Indian spices-Whole spices- mustard seed both yellow black, dried red chilies, fenugreek seeds, fennel seeds. Powdered spices- turmeric powder, red chili powder and salt. Vinegar- Just a teaspoon for making sure that pickle stays for longer and doesn’t grow mould.
How To make Amla Achar Without Boiling
Step 1. Roast Spices Dry roast yellow mustard seeds, black mustard seeds, fenugreek seeds, fennel seeds, and dried red chili until fragrant. While the spices are roasted, you may wash and pat dry the amla. This can be done a day before as well.Pan-fry whole amla on a slow flame for 10 minutes until slightly softened, preserving their crunch. Step 2. Pan Fry Amla In a heavy-bottomed pan or wok, add mustard oil. You need to burn mustard oil by heating on full flame. It will be smoky. This should take 2-3 min. The pale yellow mustard oil will turn into light yellow color. This is essential step or else you will have raw flavor of mustard oil in the pickle. If you are using sesame oil, you may just heat it to be warm enough. Add dried amla (I have added whole without chopping, you may chop them too). Prick Amla with a fork at several places making gaps so that it doesn’t splutter. Keep sauteing and roasting amla on slow flame. Step 3. Cool and Grind Spices Grind the roasted spices into a coarse powder. Step 4. Mix and Store Amla would be browned and you may note it’s a bit shrunk. If it’s fork tender, combine the pan-fried amla with the ground spices. Add salt, turmeric powder and red chili powder. Mix thoroughly and store in an airtight container. Step 5. Serve It. Once the pickle cools off, add vinegar. Let it sit for a few hrs. The amla pickle is ready. Serve it with rice or paratha.
Expert Tips
Use fresh Indian Gooseberries Always use clean, dry utensils when handling the pickle to avoid contamination and spoilage. I usually sun dry the amla, the jar, the spoon which I use while making the pickle. Don’t over roast spices as they have affect the taste of the pickle.
More Indian Pickle Recipes:
Amla Murabba Recipe- Indian Gooseberry Jam Amla Candy Recipe Sweet Amla Achar- Instant Indian Gooseberry Pickle Amla Chutney Recipe- Indian Gooseberry Chutney Easy Chana Masala Powder Bathua Raita {Gluten Free Winter Recipe}
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