Vitamin C rich Recipe.

Ingredients

• 500 g Amla (Indian Gooseberry) (washed, stems trimmed, cut into 1‑inch pieces)
• 2 Tbsp Mustard Seeds (whole, raw)
• 1 tsp Fenugreek Seeds (whole, raw)
• 1 tsp Turmeric Powder (ground, bright yellow)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 2 Tbsp Salt (fine sea salt)
• 1/2 cup Oil (neutral oil such as mustard oil or vegetable oil)
• 2 Tbsp White Vinegar (optional, for extra tang)

Instructions

1. Prepare the Amla

   Wash the amla thoroughly, trim off the stems, and cut each fruit into roughly 1‑inch pieces. Place the pieces in a large mixing bowl.

   Time: PT10M

2. Season the Amla

   Add salt, turmeric powder, and red chili powder to the bowl. Toss well so the spices coat every piece evenly.

   Time: PT5M

3. Toast the Seeds

   In a saucepan over medium heat, add mustard seeds and fenugreek seeds. Toast for about 1‑2 minutes until they become fragrant and the mustard seeds start to pop.

   Time: PT3M

   Temperature: Medium heat

4. Add Oil and Combine

   Pour the oil into the saucepan with the toasted seeds, stir for 30 seconds, then turn off the heat. Immediately pour the hot oil‑seed mixture over the spiced amla in the mixing bowl.

   Time: PT2M

5. Add Vinegar (Optional)

   Stir in white vinegar for an extra tangy note. Mix thoroughly.

   Time: PT1M

6. Pack the Pickle

   Transfer the pickle into a sterilized glass jar, press down gently to remove air pockets, and seal tightly.

   Time: PT5M

7. Maturation

   Let the jar sit at room temperature for 24‑48 hours, shaking gently once a day. After this period, store the pickle in the refrigerator.

   Time: PT48H

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

8 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Amla (Indian Gooseberry): Green mango (for a similar tartness), Lemon zest (for flavor, not texture)
• Instead of Mustard Seeds: Yellow mustard seeds
• Instead of Fenugreek Seeds: Kasuri methi (dry fenugreek leaves) – use half the amount
• Instead of Turmeric Powder: Fresh grated turmeric (use 1 tsp grated)
• Instead of Red Chili Powder: Paprika (for color, less heat), Cayenne pepper (for more heat)
• Instead of Salt: Rock salt
• Instead of Oil: Sesame oil (will add flavor), Olive oil (use sparingly)
• Instead of White Vinegar: Lemon juice

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Saucepan
• Wooden Spoon
• Glass Jar with Lid

Critical Steps — Do Not Skip

• Cutting the amla into uniform pieces to ensure even pickling.
• Toasting mustard and fenugreek seeds without burning.
• Pouring the hot oil‑seed mixture over the spiced amla immediately.
• Sterilizing the storage jar to prevent spoilage.

Chef Tips from the Video

• Use fresh, firm amla for the best texture and flavor.
• Mustard oil adds authentic pungency; if unavailable, use a neutral oil and add a pinch of mustard powder.
• For a brighter color, add a pinch of food‑grade red coloring (optional).

Troubleshooting

Storage

Refrigerator: Up to 4 weeks.

Freezer: Not recommended; texture changes.

Room temperature: Only for the initial 24‑48 hour maturation period.

Make-Ahead Tips

• The pickle improves in flavor after 3‑4 days in the refrigerator.
• You can prepare the spiced amla and toasted seeds up to step 4 and store them separately for up to 2 days before combining.

Frequently Asked Questions