Amla, also known as Indian gooseberry, is a nutritional powerhouse that has been used in Indian kitchens and Ayurvedic remedies for centuries. Rich in vitamin C, antioxidants, and immune-boosting properties, amla is often consumed as juice, candy, or pickle. Among these, spicy homemade amla achar is a favorite for those who love a tangy kick with their meals.
Making your own homemade amla achar is easier than you might think—and it gives you full control over the flavors, spice levels, and ingredients. This guide will walk you through a simple step-by-step process to make your own spicy and delicious amla achar at home.
Ingredients You’ll Need
Before you start, gather the following ingredients for your homemade spicy amla pickle:
-
500g fresh amla (Indian gooseberry)
-
1/4 cup mustard oil (you can also use sesame oil)
-
1 tablespoon mustard seeds
-
1 tablespoon fennel seeds (saunf)
-
1 tablespoon fenugreek seeds (methi)
-
1 teaspoon turmeric powder
-
2 tablespoons red chili powder (adjust to taste)
-
Salt to taste (around 1.5 tablespoons)
-
A pinch of asafoetida (hing)
-
Juice of 1 lemon (optional, for extra tanginess)
Step-by-Step Recipe
Step 1: Clean and Boil the Amla
-
Wash the amla thoroughly under running water to remove any dirt.
-
In a deep pan, add enough water to cover the amla and bring it to a boil.
-
Boil the amla for 7–10 minutes until they become soft and split slightly. Avoid overcooking them.
-
Drain the water and let the boiled amla cool completely.
Step 2: Separate the Segments
-
Once cooled, gently press the amla with your fingers. They will naturally split into segments due to their internal ridges.
-
Discard the seeds and set the segments aside.
Step 3: Dry Roast the Spices
-
In a dry pan, roast the mustard seeds, fennel seeds, and fenugreek seeds separately on low flame until aromatic. Be careful not to burn them.
-
Let them cool, then coarsely grind them using a spice grinder or mortar and pestle.
Step 4: Prepare the Pickle Masala
-
In a bowl, mix the ground spices with turmeric powder, red chili powder, salt, and asafoetida.
-
Add lemon juice at this stage if you want an extra tangy flavor.
Step 5: Heat the Mustard Oil
-
Heat mustard oil in a pan until it reaches its smoking point. This removes the raw smell.
-
Turn off the heat and let the oil cool slightly for about 5–7 minutes before mixing.
Step 6: Combine Everything
-
In a large mixing bowl, add the boiled amla segments and sprinkle the prepared spice mix.
-
Pour the warm oil over the mixture and mix everything thoroughly until the amla is well coated.
Step 7: Store the Achar
-
Transfer the amla achar to a clean, dry glass jar with an airtight lid.
-
Let the achar rest for 2–3 days at room temperature, shaking the jar gently every day to ensure even mixing.
-
After that, refrigerate the pickle for longer shelf life.
Storage Tips
-
Always use a dry, clean spoon to avoid contamination.
-
Keep the jar in a cool, dry place away from moisture and direct sunlight.
-
Refrigerated amla pickle can last for up to 2–3 months with its flavors deepening over time.
Why Make Homemade Amla Achar?
-
You control the ingredients—no hidden preservatives or chemicals.
-
Adjust the spice and salt levels to suit your taste.
-
Freshness, nutrition, and hygiene are always in your hands.
-
Amla is known to boost immunity, aid digestion, and improve skin and hair health—making your spicy achar not just tasty, but also healthy.
Conclusion
There’s nothing quite like the punchy, zesty flavor of spicy homemade amla achar served alongside your favorite dishes. With this easy recipe, you can make your own batch that’s fresher, tastier, and healthier than any store-bought version. Whether you pair it with dal-rice, paratha, or curd rice, this pickle is sure to elevate your meals.