734. Amla Pickle – Gujarati Style

December 18, 2017mayurisjikoni
Blog post

Merry Berries

Berries in true sense are not the berries we all know… strawberries, mulberries, raspberries, blackberries etc. These in the botanical world are known as aggregate fruits. Berries are fruits produced from a single ovary. So in botanical sense tomatoes, cucumber, eggplants, bananas, pumpkins, melons are berries. Did you know that grapes too are berries? Yes they are.

   However for our FoodieMonday/Bloghop #123rd theme, Berries we meant berries that we normally know. We had to prepare something using berries. Berries are small pulpy and often edible fruits. Before food was cultivated, berries were gathered by primitive men as a source of food, many animals feed on berries. It’s probably presumed that during prehistoric time men may have sampled berries that animals consumed to supplement their diet.

   Berries are considered power food, having the highest amount of antioxidants. Blackberries, goji berries and Indian Gooseberries (amla) tops the list. Antioxidants help in fighting cancer. Consuming blueberries and strawberries helps to protect brain, helps improve sleep quality as it contains melatonin. Blueberries help to improve memory. Berries help to reduce muscle soreness, prevent stroke, relieve visual fatigue. Its commonly recommended to consume cranberries to fight bladder infections, acai berries improve immune system and relieve arthritic pain.

   Berries like blackberries, mulberries, strawberries, raspberries, currants, blueberries, etc are common summer fruits in the temperate regions. However hot or tropical regions too have their share of berries. I remember we had a huge mulberry or setoor tree in our garden and we would pluck the berries and eat them. My grandmother would shout at us as we ate them without washing them! Mulberries(shahtoot, setoor), gooseberries, cape gooseberries, Indian blackberries (jamun), bora berries, West Indian cherries, Himalayan blackberries are a few examples. However, the most common tropical berries I know of are jamun, amla, bora, shahtoot and strawberries.

   When the topic berries was suggested by fellow member Saswati of Delish Potpourri, I wished I was in Montreal and that too during summer. Our daily breakfast included loads of berries. But as they say, make the best of what is available locally. I decided to use Indian Gooseberry or Amla to prepare a dish for this theme. The ideas running through my mind was an amla drink, amla rice, chutney and finally settled for pickle. Yes finally trying my hands out on pickles and not just the two that I regularly make, chundo and lemon pickle. The other reason I used amla is because back home in Kenya, I don’t get really nice huge, juicy amla.

   Amla as mentioned above is rich in antioxidants which help to combat free radicals that are responsible for degenerative diseases and aging. Its rich in Vitamin C and E. Vitamin C helps to fight colds and flus and Vitamin E is good for the skin. Though the berry is sour, it helps to reduce acidity in the stomach. Amla helps to build, repair and sustain the human body. Amla taken with a bit of honey helps to relive asthma and reduces bronchitis complications. Amla strengthens the heart muscles and lowers cholesterol.

   I decided to make the pickle Gujarati style…. no don’t worry its not loaded with sugar. Check out the recipe for this really easy pickle. Bottled a jar to take all the way to Bali for my son and daughter in law and the rest we’re enjoying with practically everything from parathas, bread to khichdis.



Makes approx 3 cups
recipe idea : Nisha Madhulika

500g(10-12 pieces) Indian Gooseberries (amla)
4 tbsp coriander seeds (dhania)
4 tbsp mustard seeds (rai)
3 tbsp fennel seeds (valiyari)
2 tsp fenugreek seeds (methi)
1 tsp nigella seeds (kalonji)
4 tbsp red chilli powder
1tsp turmeric powder
¼ tsp asafetida (hing)
2-2½ tbsp salt
1½ -2 cups oil
2-3 tbsp jaggery powder

  1. Wash the amla and wipe them dry with a kitchen towel.
  2. Cut the amla into pieces or segments. Discard the seeds.
  3. Heat 1 cup oil in a pan over medium heat. 
  4. Add the chopped amla and let it cook till its a bit soft. Stir it occasionally.
  5. In the meantime, heat a tawa or frying pan over low heat.
  6. Roast the seeds separately till they give out an aroma and are crunchy. I started with coriander, followed by fennel, mustard, fenugreek and nigella. 
  7. Let the seeds cool a bit. 
  8. Process the seeds separately into  coarse powders. Mix the powders.
  9. When the amla becomes a bit soft(don’t overcook them), take the pan off the heat. 
  10. Heat the remaining oil till its hot in a another pan.
  11. In the meantime add the ground seeds powder, turmeric powder, asafetida, red chili powder, salt and jaggery to the amla oil mixture. 
  12. Mix well.
  13. Add the hot oil to the amla pickle and mix well.
  14. Once it is cool, spoon into sterilized jars or jar. 
  15. Enjoy the pickle with parathas, rotis, bread, with rice dishes etc.
  • There’s nothing better than freshly ground spices to make a tasty pickle.
  • I added 2 tbsp of red chili powder and 2 of Kashmiri red chili powder. You can add the hot chili powder if you prefer hot pickle.
  • I reduced the amount of salt as my family does not like pickles that are too salty.
  • Adjust the spices according to your taste. 
  • Don’t burn the spices when you roast them. Roast them over low heat. 
  • I used sunflower oil. You can replace it with sesame oil or mustard oil or an oil of your choice.

Sending this recipe to the following event:





  • Shobha

    December 18, 2017 at 8:48 am

    Looks so good.. I have never made amla pickle. I will try this one. Bookmarking it

  • Ruchi's Veg Kitchen

    December 18, 2017 at 9:27 am

    Wow finger licking good.. so yummy looking Pickle

  • Jagruti Dhanecha

    December 18, 2017 at 9:29 am

    Amla pickle sounds delicious, so much flavours in there as you added panch phoran.

  • Poonam Bachhav

    December 18, 2017 at 9:39 am

    I love Amla pickle and yours look so inviting di… droolesome share !

  • Unknown

    December 18, 2017 at 9:43 am

    Wow, this is so tempting! I think I'll try this out with the gooseberries I have lying around. 🙂

  • Sujata Roy

    December 18, 2017 at 11:59 am

    Amla pickle looks lip-smacking Mayuri. Feel like grab from the picture. Yummy share 👌

  • Nivedita Thadani

    December 18, 2017 at 4:10 pm

    Hi Mayuri, everything in this post is perfect for me. I love Amla, I love Gujarati food, I love pickle and I really loved the clicks. Amla season, all the ingredients at home. Will make it in two days. Thank you.

  • Freda Dias

    December 19, 2017 at 1:10 am

    The pickle looks mouthwatering. Great choice for the theme 🙂

  • I Camp in my Kitchen

    December 19, 2017 at 7:09 am

    Wow that looks yumm ! AMla is my favorite , this pickle sounds easy ! Will try sometimes

  • seema doraiswamy

    December 19, 2017 at 8:18 am

    oh mayuri!!!! love love love this recipe. Drooling right now.

  • Ritu Tangri

    December 19, 2017 at 9:11 am

    Just by reading the word pickle, I literally start drooling and this pickle is truly drool worthy…bookmarking it

  • jayashree

    December 19, 2017 at 10:48 am

    It tastes good with rice, looks delicious, nice share.So many cuisines in our country itself!

  • krispykadhai

    December 19, 2017 at 11:02 am


  • veena krishnakumar

    December 19, 2017 at 12:17 pm

    This is so tempting Mayuri!!Need to try this soon

  • Sapana Behl

    December 19, 2017 at 9:33 pm

    It sounds almost similar way like I make it. Very tempting one.


    December 21, 2017 at 8:40 am

    Wow…this looks so amazing 😍😍. ..salivating here

  • Anonymous

    December 21, 2017 at 4:54 pm

    Keep on writing, great job!


    December 21, 2017 at 5:29 pm

    So tempting. Will try soon. ❤

  • priya satheesh

    January 3, 2018 at 9:01 am

    I love pickles and this looks so tempting… Lip smacking 🙂

  • Preethi Prasad

    January 7, 2018 at 6:27 am

    Amla pickle looks so tempting. I love pickles .Would love to try your version.

  • Aruna

    January 29, 2018 at 11:48 am

    I am glad you chose Amla as the berry; it has been vastly underrated so far (though the west has now discovered it). Making Amla Murabba was on my list. I will add this pickle too.

  • Priya Iyer

    January 31, 2018 at 1:54 am

    Wow, this is so tempting! I think I'll try this out with the gooseberries I have lying around. 🙂

  • Mallika Bhandary

    February 8, 2018 at 11:42 am

    Finger-licking good! Love amla in all its forms!

  • firsttimercook

    February 17, 2018 at 10:41 am

    Bookmarking this one di, wow share !!

  • FoodTrails

    April 29, 2019 at 1:37 am

    Loved this one. my daadi and mom always made amla pickle when fresh amla were available. One of the best way to include Amla in everyday diet. Yours look so tempting!!

    1. mayurisjikoni

      April 30, 2019 at 7:50 pm

      Thanks Swati.

  • Shobha Keshwani

    April 29, 2019 at 11:54 am

    I love khatta meetha achar with parathas.. will try out this one soon.

    1. mayurisjikoni

      April 30, 2019 at 7:50 pm

      Thanks Shobha.

  • chefmireille

    April 29, 2019 at 7:34 pm

    so interesting to see the different versions of amla pickle from the different states of India. This Gujarati version looks so flavorful!

    1. mayurisjikoni

      April 30, 2019 at 7:48 pm

      Thanks Mireille. Different states use different combination of spices which makes pickles so interesting.

  • Mina Joshi

    April 30, 2019 at 12:35 am

    This amla pickle looks delicious. They would be perfect for any thali

    1. mayurisjikoni

      April 30, 2019 at 7:48 pm

      Thanks Mina.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: