Amla pickle recipe | Amla ka khata meetha Achar recipe | Indian gooseberry pickle

awlayach loanch

amla khata meetha achar


  • ½ kg Amla (gooseberry)
  • 250 gms grated Jaggery (gud) / Sugar
  • 6 teaspoon salt
  • 2 tablespoon yellow / black mustard seeds(you can also use rai dal i.e split mustard seeds/ rain a kuria)
  • 12 tablespoon badi saunf (fennel seeds)
  • ¾ cup mustard (sarson , rai )/peanut oil
  • 1 teapoon Black pepper (kali mirch / miri)
  • 1 teaspoon Hing (Asafoetida)


  1. Wash amla with clean water and wipe it dry with towel.
  2. Cut it into pieces and remove seeds from it. Add 3 teaspoon salt and keep it covered for 1 day.

    amla pieces

    amla pieces

  3. Remove the water diffused by amlasIMG_8386
  4. Roast mustard seeds and badi saunf (fennel seeds) and grind it into powder.IMG_8384IMG_8385
  5. Add this roasted mustard –saunf powder in amlas . Add 3 teaspoon salt and jaggery to it & mix it nicely.IMG_8388
  6. Heat the oil in a pan and add black pepper / kali mirch/ miri to it, fry it for few seconds until it swells, turn the heat off and add hing to it. Let the oil cool down.IMG_8389IMG_8394
  7. Now add this oil in amla pickle. Mix it and keep it in sun for 10 –15 days.  Mix the pickle once everyday.

    awlayach loanch

    amla khata meetha achar

  8. You can store this pickle for 4- 5 months.

how to make gooseberry chutney with pudina

Amla chutney | Gooseberry chutney



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