How to Make Amla Pickle at Home

SGR Foods
May 28, 2025
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5:14 pm

Amla Pickle – A Spoonful of Tradition and Good Health

Every Indian kitchen has its hero pickle—fiery mango, spicy garlic, or sharp lemon. But when health meets heritage, amla achar (gooseberry pickle) shines through. If you’re wondering how to make amla pickle at home, this blog brings you a simple recipe rooted in tradition and everyday ingredients.

Amla is celebrated for its medicinal value—it’s high in Vitamin C, boosts immunity, and aids digestion. Pickling it preserves those nutrients while turning it into a flavorful, long-lasting side. Whether you’re craving instant amla pickle or planning to bottle a batch of amla thokku, this method suits both.

Let’s begin with what makes amla worth pickling.

Why Amla Deserves a Spot on Your Plate

Before we get into how to make amla pickle at home, it helps to understand why this fruit is such a staple in South Indian kitchens. Known as arai nellikai or nellikai oorugai, amla isn’t just another sour fruit—it’s a nutritional powerhouse.

Here’s why:

No wonder it’s become the base for everything from nellikai urugai to wellness-focused sweet amla pickle. When pickled right, amla becomes more than an ingredient—it becomes tradition.

Ingredients You’ll Need to Make Amla Pickle

To begin your journey in learning how to make amla pickle at home, here’s what you need:

250g fresh amla (firm and blemish-free)
2 tablespoons mustard oil (or gingelly oil for a South Indian version)
1 teaspoon mustard seeds
1 tablespoon red chilli powder
½ teaspoon turmeric powder
¼ teaspoon asafoetida
Salt to taste
1 teaspoon fenugreek powder (optional)

You can always tweak spice levels to suit your family’s preference. This is the same style used in many homemade amla pickle batches passed down across generations.

How to Make Amla Pickle at Home – 6 Simple Steps

This method shows you exactly how to make amla pickle at home using traditional pan-cooked oil tempering. It’s easy to follow and works even if you’re new to pickling.

1. Boil and Cool the Amla

Boil amla in water for 5–6 minutes until soft. Drain and let them cool. Once cool, press gently to separate into segments.

2. Dry Properly

Boil amla in water for 5–6 minutes until soft. Drain and let them cool. Once cool, press gently to separate into segments.

3. Prepare the Oil and Spices

Heat mustard oil until it reaches smoking point. Turn off the heat and add mustard seeds, turmeric, red chilli powder, asafoetida, and fenugreek powder.

4. Add Amla and Mix Well

Add the amla segments to the warm spiced oil. Mix well so every piece is coated in flavor.

5. Cool and Bottle It

Once the mixture cools completely, transfer it to a sterilized glass jar. Don’t seal while hot.

6. Let It Rest Before Serving

Let the pickle rest at room temperature for 2–3 days before refrigerating. Now you know exactly how to make amla pickle at home that’s full of flavor and lasts long.

How to Store Your Amla Pickle Right

After you’ve learned how to make amla pickle at home, storing it properly ensures it stays safe, fresh, and tasty. Here are a few storage rules every household should follow:

Use only clean, dry, airtight glass jars
Always use dry spoons when serving
Top with a thin layer of oil to lock out air
Store in a cool, dry spot or refrigerate
Shake the jar every few days to prevent settling

If you’re buying amla pickle online, check that the label mentions these traditional practices. That’s what sets brands like 777 SGR Foods apart—products made with care, using time-honored methods.

What to Pair Amla Pickle With

Once you master how to make amla pickle at home, you’ll find yourself adding it to almost everything. This sharp, spicy-sour pickle lifts even the simplest meals.

Here’s what it pairs well with:

In fact, many people keep both a homemade jar and a store-bought backup. Compare based on freshness, amla achar price, and flavor—both have a place in the Indian kitchen.

Key Takeaways

You now know how to make amla pickle at home in 6 easy steps using traditional ingredients
Amla helps with digestion, immunity, and everyday wellness
Use mustard oil, dry amla thoroughly, and store it the right way
Pairs well with everyday South and North Indian dishes
For ready-made options, choose trusted brands like 777 SGR Foods

FAQs

What Is the Best Oil for Amla Pickles?

Mustard oil gives a sharp North Indian flavor, while gingelly oil offers a South Indian balance. Both are traditionally used in amla achar recipes.

What Is the Shelf Life of Amla Pickles?

When stored in a cool place using dry spoons, homemade amla pickle lasts 2–3 months easily—longer if refrigerated.

Can Diabetic Patients Eat Amla Pickle?

Yes—in moderation. Amla helps regulate blood sugar, but the oil and salt should be kept light.

What Are the Benefits of Sweet Amla Pickle?

Sweetened versions (made with jaggery) are gentler on the stomach, aid digestion, and taste great with plain meals.

How to Make Amla Pickle at Home

Amla Pickle – A Spoonful of Tradition and Good Health

Why Amla Deserves a Spot on Your Plate

Ingredients You’ll Need to Make Amla Pickle