Learn how to make Amla Hari Mirch Achaar or Amla Achaar (North Indian Style)
Amla Hari Mirch Ka Achaar or Amla Pickle with green Chilies is a very delicious healthy pickle. Made with season fresh Amla or Indian Gooseberry and green chillies in spices and mustard oil, is a very simple quick pickle and takes very less time in making. Amla Achaar goes well with Paratha, Poori, Dal Rice or Dal/Curry Roti combo. I also pair it with Chilla (savory pancakes/crepes for a nutritious breakfast.
About the recipe
In India Amla/Indian Gooseberry is available in abundance and it is the best time take maximum benefit of this fruit. We can even preserve Amla in sugar/honey(Amla Murabba) or make dried candies which we can use all around the year.
Green Chillies are also a good source of Vit. C when used in moderation and add a spicy kick to this pickle.
Spices used in the pickle are very good for digestive health and make this pickle taste delicious.
This Amla Pickle stays good for few weeks at room temperature and can be stored for few months when refrigerated.
Benefits of Amla/Indian Gooseberry
Amla is one of the SUPERFOODS, loaded with Vit. C (one of the richest sources) and rich in other antioxidants, it has been used extensively in preparation of ayurvedic medicines. It helps regulates the blood sugar levels, improves eyesight and keeps hair healthy and shiny.
In winters the immunity of body goes down and there is an increased risk of cold and cough related infections. Fresh Amla is budget friendly to common man and is available in abundance during the season. Due to the antioxidants and Vit. C is one of the cheapest source or a natural medicine that helps to beat the cold and makes the body strong.
Other Ways to use Amla in daily food
Make this sweet, spicy and tangy Amla Chutney Khatti Meethi Amla Chutney to have with your meals.
My another favorite way to use Amla is in soups. I add one whole Amla to veggies while cooking it. Then mash the pulp in it and discard the seed. checkout this short and quick video for Tomato Beetroot Carrot Soup with Amla
Another detox soup with Amla.. Lemon Coriander Soup with Amla
I also add it to dals like Dal Tadka(with Toor Dal) , Dhuli Masoor Dal , learned this way of adding Amla in daily food from my grandmother and mother. For this add whole amla to dal while pressure cooking it, then take out the boiled amla, mash the pulp add ( as required) and discard the seed. Add some jaggery or raw sugar to balance the sour taste.
Ingredients to make Amla Hari Mirch Ka Achaar
Amla/Indian Gooseberry- Choose fresh bright green Amla without any black spots or scars.
Green Chillies- Fresh green chilli. you can use any local available variety. Green chillies add spicy kick to the pickle. If you don't want to add green chillies, you can skip it in the recipe.
Spices- The spices used in the pickle are good for digestive health and immunity. Hing/Asafetida(use gluten-free for Gluten-free recipe), Fennel Seeds, Methi/Fenugreek Seeds, Yellow Mustard Seeds(Rai or Peeli Sarson), Red Chilli Powder, Turmeric Powder, Black Salt or Sendha Namak as per taste.
Mustard Oil- In North India we use Mustard Oil for making pickles. You can also use sesame oil (as used in south Indian Style pickle recipes).
How to make Amla Hari Mirch Ka Achaar
- Prepare Amla to make Pickle- Wash nicely and boil Amla for 10 mins. You can also steam amla in steamer for 10 mins.
- Drain water and pat dry amla. Do not discard the water, you can use it in soups/add to juices or in dal.
- Slice Amla. You can slice it without using knife. Press lightly the slices will separate. Amla soften after boiling and slices seperate easily. (Checkout the video).
- Slit green chillies or in pieces as preferred.
- Dry grind all the whole spices.
- Heat oil in a pan till it's smoking point. Add the coarsely powdered spices. Sauté for few seconds. Take pan/kadhai off flame.
- Now add red chilli powder, turmeric powder.
- Add green chillies. The oil should be hot.
- Then add amla slices and mix nicely. Add salt.
- Mix nicely, coating the slices in spices and oil.
- When it cools down, store in a sterilized jar(prefer a glass jar).
- Use as required.
Storing and Shelf Life
Amla Achaar stays good for about 3-4 weeks at room temperature. Refrigerate it for longer shelf life.
Do not use a wet spoon to take out pickle, as moisture may lead to mold growth on pickle. Always keep the lid closed.
More Indian pickle recipes from the blog
Amla Pickle can be served with
Recipe Card to make Amla Hari Mirch Ka Achaar
Amla Hari Mirch Ka Achaar
- Pan to boil
- Glass Jar/Mason Jar
- 200 gm Amla
- 8-10 Green Chillies
- 1 tbsp Fennel Seeds
- 2 tbsp Yellow Mustard/Peeli Sarson
- ½ tsp Fenugreek Seeds/Methi Dana
- ½ tsp Kalonji/Onion Seeds
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- ¼ tsp Hing/Asafetida
- ¼ Cup Mustard Oil
- Salt to taste Black Salt or Sendha Namak
- Take clean and nicely washed amla.200 gm Amla
- Boil Amla in water for 10 mins.
- Drain water and pat dry amla using a kitchen towel.
- Slit and cut green chillies.8-10 Green Chillies
- Coarsely grind fennel seeds, mustard seeds and fennel seeds.1 tbsp Fennel Seeds, 2 tbsp Yellow Mustard/Peeli Sarson, ½ tsp Fenugreek Seeds/Methi Dana
- In a pan heat mustard oil till it's smoking point.¼ Cup Mustard Oil
- Add hing, coarsely spice powder then, add red chilli powder, turmeric powder and kalonji.1 tsp Red Chilli Powder, ½ tsp Turmeric Powder, ¼ tsp Hing/Asafetida, ½ tsp Kalonji/Onion Seeds
- When the oil is still hot, add green chillies. Mix nicely.8-10 Green Chillies
- Add amla pieces and then black salt.200 gm Amla
- Coat nicely in oil and spices.
- When the pickle cools down, transfer to a sterilized glass jar with a tight lid.
When Amla is in season or available do make this healthy and delicious pickle to have it with your meals. You will definitely love it.
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