Thursday, 8 June 2017


Amla pickle is one of the best accompaniments of the curd rice, buttermilk rice. Moreover it is a good nourishment by having richness of vitamin C and dietary fiber. Daily intake of considerable amount of amlas in any form will give best results to stroke patients, weak children and adults.

How to make amka pickle?


Amla/indian gooseberry/peru nellikkai 15 nos
Red chilly powder one tablespoon
Fenugreek powder half a spoon
Salt to taste
Asafoetida one pinch
Sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Curry leaves one sprig
Urad dal one spoon
Half a cup of water


Wash the amlas and cook for eight minutes with water and salt.
Heat the wok with oil.
Add mustard seeds
Once they start to crackle add curry leaves.
Switch off the flame to avoid burning.
Add asafoetida,fenugreek seeds powder, Red chilly powder mixed with water.
Add salt.
Allow boiling for few minutes.
Finally add the deseeded amla wedges.
Let all the ingredients boiled to get pickle texture content.

Now the Spicy amla pickle is ready.

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