Simple, practical, and full of everyday flavour, Amla Pickle Recipe is a Andhra condiment made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 8 minutes
- Cook time: 7 minutes
- Total time: 15 minutes
- Yield: 5
- Category: Condiment
- Cuisine: Andhra
Ingredients
- 10 amla (large, about 150 grams)
- 2 teaspoons mustard
- 1 pinch methi seeds
- 1 teaspoon salt (+ more)
- 4 tablespoons oil
- 1 lemon (large, about 3 tbsps juice)
- 3 to 4 teaspoons red chilli powder
- ¼ teaspoon turmeric
- 1 garlic clove (large, minced (optional, but recommended))
Method
- Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly. You can also chop them and use.
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
