18 December, 2015


Posted in : PICKLE on by : Divya Suresh

There are two varieties of Gooseberries in India. Both are packed with vitamin C and lot more health benefits. The bigger variety of gooseberry is highly used in Ayurvedic medicinal preparations. We can prepare many types of dishes also using gooseberries, but pickle is the famous and familiar one. We usually prefer homemade pickles. I know three methods of making Amla/gooseberry pickle and here I would like to share one of them. Will post the other two methods also in my blog. This is a age old method of making Amla pickle which my Grandmother/Mother used to prepare. So naturally I learnt to prepare from them. The speciality in this pickle is the usage of Edible Lime ( slaked lime/ chuna/ sunna used in India in Paan) which enhances the taste and colour of the pickle.




  • Amla/Gooseberry (medium sized) – 25 nos.,
  • Water – 1&1/2 cup
  • Edible Lime – half of 1/4 tsp
  • Mustard seeds powder – 1&1/2 tbsp
  • Red chilli powder – 2&1/2 tbsp
  • Fenugreek seeds – 1/2 tbsp
  • Turmeric powder – 1 tsp
  • Asafoetida/Hing – 1/4 tsp
  • Salt – 2&1/2 to 3 tbsp



  • Wash & wipe the gooseberries really well, take out the seed and cut it into pieces
  • Add edible lime, Turmeric powder and salt to the water, boil it really well and cool it completely
  • Dry roast fenugreek seeds and powder it
  • Add cut gooseberries/Amla into the boiled and cooled water
  • Add Mustard seeds powder, fenugreek powder, Hing & red chilli powder
  • Mix everything really well with a dry spatula
  • Store in a air tight container
  • Stir once or twice in a day with a dry spatula for two or three days
  • After two days it can be consumed with Roti, Rice etc


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