Amla Pickle


  • Shana Amla

  • Dried Red Chilli

  • Fenugreek seeds – 1/8 teaspoon

  • Turmeric powder – a pinch

  • Salt to taste 

  • Sesame Oil – 1 tablespoon

  • Mustard seeds – 1/2 teaspoon

  • Asafoetida – a pinch



  • Heat water with a pinch of salt and turmeric in a sauce pan. Add amla into the boiling water for 5 minutes. Then drain and allow the amla to cool.
  • Once cooled, cut amla into wedges.
  • Dry roast the dried red chilli and fenugreek seed. And crush into a powder.
  • Heat sesame oil in a pan. Once hot add asafoetida and mustard seeds. 
  • Add amla wedges, mix well. Let it cook for 3-5 minutes in low flame.
  • Add the dry red chilli and fenugreek seed powder. Then add turmeric and salt. Mix well.
  • Cook for 2-3 minutes and turn the flame off.
  • Cool to room temperature and store in a dry container. Keep refrigerated for longer shelf life.

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