Amla pickle recipe – Quick and easy Andhra style amla pickle in just 15 minutes. Usiri avakaya is usually made during the winters when amla or Indian gooseberries are in season. There are a few different ways an andhra style amla pickle is made, the one I am sharing today is similar to the mango avakaya. This amla pickle can be eaten with plain rice, dosa or paratha.
I prefer to make pickles in small quantities so that they taste and smell fresh. I had made this amla pickle with just 10 medium sized ones. You can easily double or triple the recipe. Choose amla that are firm and fresh, this keeps the pickle good for longer time. This amla avakaya is just an instant version which doesn’t stay good for an year. If you prefer to keep the pickle for an year or more you can check this Andhra amla pickle.
Amla pickle recipe
- 10 large amla about 150 grams
- 2 tsps mustard
- A generous pinch of methi seeds
- 1 tsp + more of salt
- 4 tbsps oil
- 1 large lemon about 3 tbsps juice
- 3 to 4 tsps red chilli powder
- ¼ tsp turmeric
- 1 large garlic clove minced (optional, but recommended)
- Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly.
- Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.
- Fry amla in oil until partially cooked. They turn light golden in color when they are done.
- Add garlic and switch off. Allow to cool down a bit.
- When still hot, add other ingredients except lemon juice.
- Once cooled squeeze lemon juice.
- Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice.
- Serve amla pickle with rice, dosa or paratha.
How to make amla pickle recipe or usiri avakaya
1. Wash amla, wipe them dry with a cloth or tissue. Make few incisions on each amla, otherwise they may burst while sauteing in oil. Remove any discolored portions. Wash a lemon and wipe it dry as well. Make sure all the spoons and pots used are moisture free.
2. Powder 2 tsps of mustard and a generous pinch of methi seeds to a fine powder in a mixer jar. If your mixer/ blender cannot do little quantity, then you can also add red chilli powder and salt to the jar. Run the mixer.
3. Heat oil in a deep pan. Fry the amla on a medium heat just until they turn lightly golden. Add garlic to this. Switch off the stove. Cool down a bit.
4. While the oil is still hot, add all the spice powders.
5. Mix everything well.
6. Cool the mixture completely, then add lemon juice. Do not skip lemon juice here, it is used to remove the pungent taste of amla. Mix well and check the salt and sourness. Store this in a glass jar.
After 2 to 3 days, You will see the amla have released some moisture. Mix well with a dry spoon. If needed add more oil, salt and lemon juice. If it looks dry, add in more oil. We prefer our pickles a bit oily since we are not on low fat diet. If you like to make it with less oil, use as needed.
Store amla pickle in glass jar and serve with rice, dosa or paratha.