आंवला अचार | Traditional Indian Gooseberry Pickle Amla Achar by Chandan Indian Recipe

Описание: Amla Pickle Recipe | Easy & Tasty Amla Achar | Homemade Amla Pickle

Welcome to Chandan Indian Cooking! Today I'm sharing a special and unique recipe for Amla (Indian Gooseberry) Pickle that will stay fresh for an entire year. This traditional pickle recipe combines home-ground spices with perfect techniques for long-lasting, delicious results.
Ingredients: Main Ingredient:

Amla/Indian Gooseberry (आंवला) - 1 kg
Spices to Roast and Grind:

Red Chili (लाल मिर्च) - As per taste
Coriander Seeds (धनिया) - 2 tablespoons (skip if storing for long term to prevent darkening)
Fennel Seeds (सौंफ) - 1 tablespoon
Fenugreek Seeds (मेथी दाना) - 1 teaspoon
Cumin Seeds (जीरा) - 1 tablespoon
Mustard Seeds (सरसों) - 2 tablespoons (grind separately after other spices)
Fresh Ingredients:

Ginger (अदरक) - 50 grams (1 large piece), grated
Garlic (लहसुन) - 8-10 cloves, grated
Asafoetida/Hing (हींग) - 1/4 teaspoon
Turmeric Powder (हल्दी पाउडर) - 1 teaspoon
Salt (नमक) - To taste (use slightly more as amla is sour)
Mustard Oil (सरसों का तेल) - 1 cup (250ml)
Optional:

Market Pickle Masala - 1 tablespoon (for color enhancement)
Instructions:Step 1: Prepare the Spices

Dry roast all whole spices (except mustard seeds) on medium heat until aromatic
First grind coriander, red chili, fennel, cumin, and fenugreek to a coarse powder
Grind mustard seeds separately and mix with other ground spices
For best results, use a traditional stone grinder (silbatta) for enhanced flavor
Step 2: Prepare the Amla

Steam the amla in a steamer (do not boil directly in water)
Keep them slightly undercooked - they should be firm, not mushy
While still hot, carefully separate the amla into segments/cloves
Remove the seeds
Step 3: Prepare Fresh Ingredients

Grate the ginger finely using a grater
Grate or finely chop the garlic
Step 4: Tempering and Assembly

Heat mustard oil in a pan until smoking point
Reduce heat to medium-low
Add asafoetida, grated garlic, and ginger
Sauté on medium heat until golden (do not burn)
Turn off the heat
Add turmeric powder while oil is still hot
Add the ground spice mixture (both homemade and market masala if using)
Mix well and let the oil cool down slightly
Step 5: Final Assembly

Add the steamed amla segments to the spiced oil mixture
Add salt (slightly more than normal as amla absorbs salt over time)
Mix everything thoroughly ensuring all amla pieces are well coated
Transfer to a clean, dry glass or plastic jar
Storage Tips:

Store in an airtight container (glass or food-grade plastic)
Keep in a cool, dry place
The pickle will be ready to eat in 3-4 days
Will stay fresh for up to one year if stored properly
Always use a clean, dry spoon when serving

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