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Amla pickle

Amla pickle is a common condiment found in most of the Indian household during the winters. This is a dairy free recipe and a perfect side dish with creamy curd rice.
Prep Time5 mins
Cook Time1 d 1 hr
Total Time1 d 1 hr 5 mins
Course: Condiments
Cuisine: Indian
Keyword: Amla, Condiments, Indian, Karnataka, Pickle, Spices
Author: Pavithra M Adiga


  • Amla - 250gm
  • Raw salt - 2 tbsp
  • Red chilies - 10 -12 nos
  • Fenugreek or methi seeds - ½ tsp
  • Cumin or jeera - 1 tsp
  • Coconut oil - 2 to 3 tbsp
  • Asafoetida - ¼ tsp


  • Wash and clean amla, see that no water remains. Crush the amla into pieces and remove the seeds.
  • Add salt to the amla pieces and keep this aside for a day. This helps in releasing the water and softens the amla pieces.
  • After resting the amla for a day, mix them gently.
  • For pickle masala, heat half teaspoon coconut oil, roast red chilies, cumin and methi. Cool them and grind into dry powder.
  • Now mix this masala powder with the salted crushed amla. Keep this aside for tempering.
  • Heat coconut oil, add asafoetida, let this oil cool down and pour this on pickle.
  • Gently mix everything and store this in airtight clean moisture free glass jar. Use the pickle after 2 to 3 hours or may be a day. This is a great accompaniment to hot rice, curd rice.




Adjust the salt and spiciness based on your requirement.
This recipe makes a small batch of pickle and can be used in one month (under refrigeration).
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