Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle

Step 1: To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle

Step 2: Wash the Amla, pat dry and prick all over with fork

Step 3: Keep them in a colander

Step 4: Heat up 4-5 cup water in a big saucepan

Step 5: Keep the colander of Amla over it and cover it

Step 6: Let the Amla cook on the steam for about 20 minutes

Step 7: Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant

Step 8: Cool and grind to powder

Step 9: Let the amla cool down after steaming

Step 10: Once it is cooled, remove seed and make small wedges of the cooked amla using a knife

Step 11: Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases

Step 12: In a big mixing bowl, first spread the Amla wedges

Step 13: Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder

Step 14: Mix it nicely with a spatula

Step 15: Now add in the grated Jaggery and mix again

Step 16: Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming

Step 17: Put off the heat and let the oil cool down a bit

Step 18: Now add this Oil to the pickle masala and mix very well

Step 19: Keep the pickle covered overnight

Step 20: Next day oil will float up

Step 21: Stir it again and fill in clean and dry glass jars

Step 22: The oil layer should always cover the pickle in the jar

Step 23: This pickle stays good at room temperature for about 2-3 months

Step 24: But color may darken slightly, hence you can refrigerate

Step 25: Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)