Few Pointers to keep in mind before starting:

  • Always use large sized green amla without any spots.
  • Wash the amla and dry them with a clean and dry cloth only.
  • Always store the pickle in a dry sterilised glass container.
  • I use iron wok for preparing this pickle. Aluminium utensil should never be used for this.
  • Keep this pickle in refrigerator, after it has cooled down to room temperature, for a longer shelf life.


  • Fresh Amla – 250g
  • Mustard oil – 2 tbsp
  • Saunf (Fennel seeds) – 4 tbsp
  • Turmeric Powder – 1 tsp
  • Salt – to taste


  • Wash the amlas properly and then dry them with a clean dry cloth.
  • In an iron or steel heavy bottomed utensil, heat the oil. Put the flame on low and then add fennel seeds, turmeric powder, amlas and salt together.
  • Keep the flame on low and keep on cooking amlas constantly flipping their sides from time to time till the amlas get soft enough that when you press them with a little bit of pressure with your spatula they break apart.
  • The amla pickle is ready to be consumed.
  • Let it cool down to room temperature before storing it in a dry sterilised glass jar.
  • Keep the pickle in refrigerator for a longer shelf life.
  • You may even add green chillies alongwith amla while cooking.

‘Cooking for our loved ones with love !’