Masala Amla Pickle Recipe is one of the most traditional and loved achar recipes in India. Known as Indian Gooseberry Pickle, this achar is not only delicious but also filled with nutrients. In Rajasthan and across India, amla (gooseberry) is celebrated for its tangy taste and medicinal properties. Adding spices to it makes it the perfect combination of health and flavor.
In this blog, we’ll take you through the step-by-step Masala Amla Pickle Recipe, its benefits, and tips to make it last longer at home.
Why Masala Amla Pickle?
- Rich in Vitamin C – boosts immunity.
- A natural digestive aid.
- Preservative-free when made at home.
- Complements any Indian meal – dal, roti, rice, or paratha.
- A healthy alternative to regular spicy pickles.
If you’re a fan of tangy and spicy flavors, then this Masala Amla Pickle Recipe is a must-try.
Ingredients for Masala Amla Pickle Recipe
To prepare authentic Masala Amla Pickle, you’ll need:
- 500 grams fresh Amla (Indian gooseberries)
- 3 tbsp mustard seeds (rai) – coarsely ground
- 2 tbsp fennel seeds (saunf) – coarsely ground
- 1 tbsp fenugreek seeds (methi dana) – roasted & crushed
- ½ tbsp nigella seeds (kalonji)
- ½ tbsp turmeric powder (haldi)
- 2 tbsp red chili powder (lal mirch)
- 1 tbsp coriander powder (dhaniya)
- Salt to taste
- 200 ml mustard oil (sarson ka tel)
Step-by-Step Masala Amla Pickle Recipe
Step 1: Wash and Boil Amla
- Wash the amlas thoroughly.
- Boil them in water for 5–7 minutes until slightly soft.
- Drain water completely and let them cool.
- Cut into pieces and remove the seeds.
Step 2: Prepare the Spice Mix
- Dry roast fenugreek and fennel seeds.
- Grind mustard seeds coarsely.
- Mix all spices – turmeric, chili powder, coriander, kalonji, roasted methi, and fennel.
Step 3: Heat the Oil
- Heat mustard oil till it smokes (to remove raw smell).
- Let it cool down slightly.
Step 4: Mix Amla and Spices
- Add boiled amla pieces to a large mixing bowl.
- Add the spice mix and salt.
- Pour cooled mustard oil and mix well.
Step 5: Store Properly
- Store in a clean, dry glass jar.
- Keep under sunlight for 3–4 days for fermentation.
- Stir once daily with a clean spoon.
After 4–5 days, your homemade Masala Amla Pickle is ready to serve!
Storage Tips for Masala Amla Pickle
- Always use a dry spoon to avoid fungus.
- Store in a glass jar, not plastic.
- Keep in a cool, dry place.
- With proper care, this pickle lasts for 6–8 months.
Health Benefits of Masala Amla Pickle
- Boosts Immunity – Rich in Vitamin C.
- Improves Digestion – Spices + amla work as natural probiotics.
- Good for Skin & Hair – Traditional Ayurveda recommends amla for natural beauty.
- Increases Appetite – Tangy taste helps in better food absorption.
- Controls Acidity – Balanced spices reduce stomach-related issues.
Serving Suggestions
Masala Amla Pickle pairs perfectly with:
- Rajasthani Dal Baati Churma
- Rajasthani Dal Baati Churma
- Curd rice
- Khichdi
- Simple dal-rice meals
This pickle not only enhances taste but also brings authentic Rajasthani vibes to your plate.
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You can also explore our other popular pickle recipes:
And if you want to buy ready-made authentic Rajasthani pickles, visit The Marwadi Store Pickles
Conclusion
The Masala Amla Pickle Recipe is more than just a side dish – it’s a powerhouse of health and taste. With the right balance of tangy amla, aromatic spices, and mustard oil, this achar can make any meal more flavorful.
So, why wait? Try making this authentic Indian gooseberry pickle at home and enjoy the taste of tradition with every bite.
