Stuffed Chilli Pickle | Homemade Stuffed Chilli Pickle | Bharwa Mirch ka Achar | Bharwa Mirch ka Achar Recipe | How to Make Bharwa Mirch ka Achar | How to Make Stuffed Chilli Pickle |

 

Stuffed Chilli Pickle | Homemade Stuffed Chilli Pickle | Bharwa Mirch ka Achar | Bharwa Mirch ka Achar Recipe | How to Make Bharwa Mirch ka Achar | How to Make Stuffed Chilli Pickle | Here is a traditional recipe for Stuffed Chilli Pickle (Bharwa Mirch ka Achar), which is very popular in Northern India:

Ingredients:

250g thick green chilies (stuffing or Bhavnagri variety)

2 tbsp yellow mustard seeds (coarsely ground)

2 tbsp fennel seeds (Saunf) (coarsely ground)

1 tbsp fenugreek seeds (Methi) (coarsely ground)

1 tbsp nigella seeds (Kalonji)

1 tbsp carom seeds (Ajwain)

1 tbsp turmeric powder

2 tbsp red chili powder (adjust to taste)

2-3 tbsp salt (or to taste)

2 tbsp dry mango powder (Amchur)

1/2 cup mustard oil

Homemade Stuffed Green Chilli Pickle Recipe

Instructions:

Prepare the Chilies:

Wash the chilies and dry them thoroughly. Make a lengthwise slit in each chili, but leave the stem intact. If you wish to make the pickle less spicy, gently remove the seeds from the chilies.

Mix the Spices:

In a bowl, combine the ground mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, carom seeds, turmeric, red chili powder, salt, and dry mango powder. Mix all the ingredients thoroughly.

Stuff the Chilies:

Using a small spoon or your fingers, carefully stuff the spice mixture into each slit chili. Press the spices firmly inside, ensuring a generous filling.

Pack into a Jar:

Place the stuffed chilies into a clean, dry glass jar and pack them tightly.

Add the Oil:

Heat the mustard oil until it begins to smoke, then let it cool down (until it is lukewarm). Pour the oil over the chilies in the jar, ensuring that the chilies are completely submerged in the oil. If necessary, add a little more cooled oil to ensure all the chilies are fully submerged. 

Allow the Pickle to Mature:

Close the jar lid tightly and place it in direct sunlight or in a warm spot for 4–5 days. Shake or rotate the jar daily to ensure the oil and spices coat the chilies evenly.

The pickle will soften and its flavors will develop within a week; it tastes best after 10–15 days.

Tips:

Always use a dry spoon when scooping out the pickle.

Ensure that all utensils and jars are completely dry to prevent the pickle from spoiling.

You may adjust the quantities of spices and salt according to your personal taste. Enjoy your homemade stuffed chili pickle with parathas, dal-chawal (lentils and rice), or any other meal!

Mooli Ka Achaar | Homemade Radish Pickle | Radish Pickle Recipe | Radish Pickle Recipe Easy | Mooli Ka Achaar Recipe | Homemade Mooli Ka Achar | Mooli Gajar Ka Achar | Radish Carrot Pickle Recipe |

 

Mooli Ka Achaar | Homemade Radish Pickle | Radish Pickle Recipe | Radish Pickle Recipe Easy | Mooli Ka Achaar Recipe | Homemade Mooli Ka Achar | Mooli Gajar Ka Achar | Radish Carrot Pickle Recipe | Here is an easy and delicious recipe for Radish Pickle, perfect for winter meals:

Ingredients:

500g radishes, peeled and cut into thin sticks or rounds

2-3 carrots (optional), cut into sticks

4-5 green chillies, split lengthwise

2 tablespoons salt (or to taste)

1 tablespoon turmeric powder

2 tablespoons mustard seeds (Rai/Sarson), coarsely crushed

1 tablespoon fennel seeds (Saunf), lightly crushed

1 tablespoon fenugreek seeds (Methi), lightly crushed

1 tablespoon red chili powder

1 tablespoon Nigella seeds (Kalonji)

1/2 cup mustard oil

1/2 cup vinegar (optional, to keep the pickle fresh for longer)

Juice of 2 lemons

Homemade Radish Gourd Pickle Recipe

Instructions:

Prepare the Vegetables:

Wash and peel the radishes (and carrots, if using), then cut them into thin sticks or rounds.

Spread them out on a clean kitchen towel and let them air-dry for a few hours to remove any excess moisture.

Combine the Spices:

In a large mixing bowl, add the salt, turmeric, red chili powder, crushed mustard seeds, fennel seeds, fenugreek seeds, and Nigella seeds. Mix well.

Combine Vegetables and Spices:

Add the dried radishes, carrots, and green chilies to the spice mixture. Toss until everything is thoroughly coated with the spices.

Add Oil, Lemon, and Vinegar:

Heat the mustard oil until it begins to smoke, then let it cool down (until it is lukewarm).

Pour the oil over the mixture, add the lemon juice and vinegar (if using), and stir well. Storing the Pickle:

Transfer the mixture into a clean, dry glass jar. Press it down firmly to ensure that everything remains submerged in the oil and vinegar.

Close the lid tightly.

Allow the Pickle to Mature:

Place the jar in a sunny spot for 2–3 days; shake the jar or stir the pickle once daily to ensure it matures evenly on all sides.

The pickle will be ready to eat in 3–4 days and will keep for several weeks (or even longer if refrigerated).

Serving Suggestion:

Enjoy this radish pickle with parathas, dal-chawal (lentils and rice), or any Indian meal! Tip:

To prevent the pickle from spoiling, always use a dry spoon when scooping it out.

Homemade Carrot and Cauliflower Pickle | Gajar-Gobi ka Achar | Homemade Gajar-Gobi Ka Achaar | How to Make Carrot and Cauliflower Pickle | Carrot and Cauliflower Pickle Recipe | Carrot and Cauliflower Pickle Recipe Easy | Best Carrot and Cauliflower Pickle |

 

Homemade Carrot and Cauliflower Pickle | Gajar-Gobi ka Achar | Homemade Gajar-Gobi Ka Achaar | How to Make Carrot and Cauliflower Pickle | Carrot and Cauliflower Pickle Recipe | Carrot and Cauliflower Pickle Recipe Easy | Best Carrot and Cauliflower Pickle |  Here is a classic recipe for Carrot and Cauliflower Pickle (Gajar-Gobhi ka Achar), which is extremely popular in North India, especially during the winter season:

Ingredients:

500g Carrots, peeled and cut into 2-inch pieces

500g Cauliflower, cut into small florets

100g Green chilies, slit lengthwise or cut in half (Optional)

1/2 cup Mustard oil

2 tablespoons Salt (or to taste)

1 tablespoon Turmeric powder

1 tablespoon Red chili powder

2 tablespoons Yellow mustard seeds, coarsely ground

2 tablespoons Fennel seeds (Saunf), coarsely ground

1 tablespoon Fenugreek seeds (Methi dana), coarsely ground

1 tablespoon Nigella seeds (Kalonji)

1 cup Vinegar (White or Apple Cider)

Homemade Gobi Gajar Ka Achaar Recipe

Instructions:

Prepare the Vegetables:

Thoroughly wash and dry the carrots and cauliflower (there should be absolutely no moisture left on them).

Cut the carrots into pieces and the cauliflower into small florets.

Optionally, blanch the cauliflower in boiling water for 2 minutes; then drain the water and allow it to dry completely.

Dry the Vegetables:

Spread the cut vegetables on a clean cloth and let them air-dry for a few hours, or place them under a fan for 1–2 hours. This step is crucial for ensuring the pickle stays preserved for a long time.

Mix the Spices:

In a large bowl, combine the salt, turmeric, red chili powder, ground mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds.

Combine Vegetables and Spices:

Add the dried carrots, cauliflower, and green chilies to the bowl. Mix thoroughly to ensure the spices coat the vegetables evenly. 

Add Oil and Vinegar:

Heat the mustard oil until it begins to smoke, then allow it to cool down slightly.

Pour the warm (but not scalding hot) oil and the vinegar over the spiced vegetables. Mix thoroughly.

Allow the Pickle to Mature:

Transfer the mixture into a clean, dry, and airtight glass jar.

Place the jar in a sunny spot for 3–4 days, shaking it once daily to ensure the spices coat the vegetables evenly. The pickle will be ready to eat in approximately 4–5 days and will remain fresh for a month or longer if stored in the refrigerator.

Tips:

To prevent the pickle from spoiling, ensure that all utensils, jars, and vegetables are completely dry.

You may adjust the quantities of salt, chili, and vinegar according to your personal preference.

Mustard oil imparts the authentic flavor to this pickle; however, you may use any other cooking oil if you prefer.

Enjoy your homemade 'Carrot and Cauliflower Pickle' with piping hot parathas or as an accompaniment to your meals!

Onion Pickle | Homemade Onion Pickle | Dhaba Style Onion Pickle Recipe | How to Make Onion Pickle | Onion Pickle Recipe | Red Onion Pickle | Vinegared Onion Recipe |

 

Onion Pickle | Homemade Onion Pickle | Dhaba Style Onion Pickle Recipe | How to Make Onion Pickle | Onion Pickle Recipe | Red Onion Pickle | Vinegared Onion Recipe | Onion Pickle: Here's the full recipes of onion pickle with two methods. 

Recipe 1: Dhaba-Style Instant Onion Pickle (North Indian)

Ingredients

2 large red onions — sliced ​​thinly

2 green chilies — finely chopped

2 tablespoons mustard oil

1 teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

Salt — to taste

Lemon juice — (Optional)

For the Tempering (Tadka):

½ teaspoon Kalonji (Nigella seeds)

½ teaspoon Saunf (Fennel seeds)

½ teaspoon Rai (Black mustard seeds)

½ teaspoon Jeera (Cumin seeds)

A pinch of Hing (Asafoetida)

Homemade Red Onion Pickle Recipe

Instructions:

Slice the onions thinly and separate their layers.

Add the spices, salt, and green chilies to the onions and mix well.

Heat the mustard oil until it begins to smoke.

Turn off the heat and add all the tempering spices — let them splutter for 20-30 seconds.

Pour this hot tempering mixture over the onions.

Garnish with fresh green coriander and lemon juice.

Mix well and let it sit for a few hours — the pickle is ready!

Shelf Life: 2-3 days (when refrigerated)

Recipe 2: Vinegared Onions (Onions Soaked in Vinegar)

Ingredients

2 medium-sized red onions — sliced ​​thinly

1 cup white vinegar or apple cider vinegar

1 cup water

1 teaspoon salt

1 teaspoon sugar

1-2 green chilies — sliced ​​(Optional)

2-3 garlic cloves (Optional)

Homemade Vinegered Onion Pickle Recipe

Instructions:

Heat water in a pan. Add salt and sugar to the mixture, and heat it until they dissolve.

Turn off the heat and stir in the vinegar—this is your pickling solution. Place the onions, green chilies, and garlic into a clean glass jar.

Pour the warm vinegar mixture over them.

Allow it to cool down, then cover the jar and refrigerate it.

The pickles will be ready in just a few hours—though they taste even better if left to sit overnight!

Pro Tip:

Red onions naturally take on a beautiful pink-magenta hue after soaking in vinegar—no artificial coloring is needed! Shelf Life: 1–2 weeks (when refrigerated).

Serving Suggestions

With Dal-Rice, Rajma, or Kadhi

With Tandoori Chicken, Kebabs, or Tikka

With Parathas, Rotis, or Puris

In Sandwiches, Rolls, or Burgers

With Chhole (Chickpea Curry)

Essential Tips

Always use dry utensils and spoons.

For "instant" pickles, adding lemon juice helps extend their shelf life.

Red onions are best suited for making Sirke Wale Pyaaz (Vinegar Onions).

Here are recipes for two different types of onion pickles!

About Dhaba-Style Instant Onion Pickles: This Dhaba-style onion pickle makes for an excellent side dish that pairs perfectly with everyday meals. It tastes best after sitting for a few hours and stays fresh in the refrigerator for 2–3 days.

About Vinegar Onions: 

These Indian-style vinegar onions are renowned for their beautiful, vibrant pink color and tangy flavor. At *Dhabas* (roadside eateries), these zesty pink onions are typically served alongside Tandoori Roti. Many people assume that food coloring or beets are added to achieve this hue, but that is not the case—red onions naturally take on this lovely magenta-pink color when soaked in a vinegar solution.

Storage Tips: 

This recipe can also be prepared using small onions or shallots (a variety of small onion), which are typically kept whole. To ensure the pickles remain fresh for as long as possible, always use dry containers and thoroughly dry your hands before handling them.

Karonda Mirch Ka Achar | Karonda Pickle | Karonda Pickle | Karonda Pickle Recipe | Karonda Mirch Ka Achar Recipe | Achar Recipe in Hindi | How to Make Karonda Mirch Ka Achar | How to Make Netal Plum Pickle |

 

Karonda Mirch Ka Achar | Karonda Pickle | Karonda Pickle | Karonda Pickle Recipe | Karonda Mirch Ka Achar Recipe | Achar Recipe in Hindi | How to Make Karonda Mirch Ka Achar | How to Make Netal Plum Pickle | Karonda Pickle: Here's the recipe of netal plum pickle. 

Ingredients

500 g Karonda (Natal Plum)

2 tablespoons Mustard Oil

1 teaspoon Fennel Seeds (Saunf)

1 teaspoon Mustard Seeds (Rai)

1 teaspoon Fenugreek Seeds (Methi)

1 teaspoon Nigella Seeds (Kalonji)

1 teaspoon Red Chili Powder

½ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

Salt (to taste)

4-5 Garlic Cloves — (Optional)

Homemade Netal Plum Pickle Recipe

Instructions:

Step 1 — Prepare the Karondas

1.  Wash the Karondas thoroughly.

2.  Sprinkle salt over them and rub them well.

3.  Leave them as they are for 3-4 hours — this makes it easier to remove the seeds.

4.  Remove the seeds, wash the Karondas again, and spread them out on a muslin cloth to dry in the sun for 3-4 hours (do not let them dry completely; let them remain slightly moist).

Step 2 — Prepare the Spice Blend

1.  Dry roast the fennel seeds, fenugreek seeds, and mustard seeds separately.

2.  Once cooled, grind them coarsely.

Step 3 — Heat the Oil

1.  Heat the mustard oil in a pan until it begins to smoke.

2.  Then, let it cool down slightly (this eliminates the raw, pungent odor of the oil).

Step 4 — Prepare the Pickle

1.  In a large bowl, combine the Karondas, ground spices, turmeric, red chili powder, coriander powder, salt, nigella seeds, and garlic (if using).

2.  Add half of the oil and mix well.

3.  Cover the bowl and let it sit overnight.

4.  The next day, mix in the remaining oil. 

Step 5 — Cure the Pickle

1. Fill a clean, dry glass jar with the pickle mixture. 2. Place it in direct sunlight for 4–5 days—the pickle will then be ready to eat.

3. For long-term preservation, add 1 teaspoon of vinegar or citric acid. 

Tips

  Do not dry the Karondas (Carandas) completely; allow them to retain a little moisture.

  Always use dry utensils and spoons—moisture causes the pickle to spoil.

  Sterilize the jar beforehand by boiling it.

  Keeping the pickle submerged in oil extends its shelf life from 6 months to 1 year.

Serving Suggestions

Serve with Parathas, Puris, Bajra Roti (Pearl Millet Flatbread), or Mathris.

Here is the complete recipe for Karonda Pickle! 

Key Highlights:

Preparing the Karondas: First, sprinkle salt over the Karondas, rub them thoroughly, and let them sit for 3–4 hours—salting makes it easier to remove the seeds. Afterward, remove the seeds and wash the Karondas thoroughly.

Sun-Drying: Spread the Karondas on a muslin cloth and let them dry in strong sunlight for 3–4 hours—however, ensure you do not dry them completely; retaining a little moisture is essential.

Using Oil: Heat the mustard oil until it begins to smoke, then let it cool down slightly—this eliminates the raw, pungent odor of the oil.

Mixing the Spices: Combine the coarsely ground spice mixture, turmeric, salt, red chili powder, Kalonji (Nigella seeds), garlic, and half of the mustard oil with the Karondas.

Storage: Fill a clean, dry jar with the pickle—it will be ready to eat within a week and can be stored in the refrigerator for up to 6 months. To preserve it for a long time, add 1 tablespoon of vinegar or citric acid.

Ginger Pickle Recipe | Homemade Ginger Pickle Recipe | How to Make Ginger Pickle Recipe | Best Ginger Pickle Recipe | Easy Ginger Pickle Recipe | Ginger Pickle Recipe Easy |

 

Ginger Pickle Recipe | Homemade Ginger Pickle Recipe | How to Make Ginger Pickle Recipe | Best Ginger Pickle Recipe | Easy Ginger Pickle Recipe | Ginger Pickle Recipe Easy | Ginger Pickle Recipe: Two Methods — Instant and Traditional! Here's the full recipe for ginger pickle

🥄 Method 1: Instant Ginger Pickle (with Lemon)

Ready in just 30 minutes!

Ingredients

Fresh/Raw Ginger – 200g

Lemon Juice – From 4–5 lemons

Green Chilies – 3–4 (Optional)

Salt – 1½ teaspoons (or to taste)

Black Salt – ½ teaspoon

Turmeric Powder – ¼ teaspoon

Black Pepper Powder – ½ teaspoon

Asafoetida (Hing) – 1 pinch

Homemade Ginger Pickle Recipe

Instructions:

Wash the ginger thoroughly with clean water and dry it completely.

Peel the ginger and cut it into thin, long strips (juliennes).

Cut the green chilies into small pieces — if you prefer a milder taste, remove the seeds.

In a bowl, combine the ginger strips, green chilies, salt, black salt, turmeric, black pepper, and asafoetida.

Squeeze in the lemon juice and mix all the ingredients thoroughly.

Transfer this mixture into a clean, dry glass jar.

It can be served after 3–4 hours — the longer it sits, the better it will taste. 

🫙 Method 2: Traditional Ginger Pickle (with Mustard Oil)

Long-lasting, Rich Flavor

Ingredients

Ginger – 250g

Mustard Oil – ¼ cup

Red Chili Powder – 1½ tsp

Turmeric Powder – ½ tsp

Asafoetida (Hing) – ¼ tsp

Salt – 1½ tsp

Vinegar (White Vinegar) – 2 tbsp

Black Pepper Powder – ½ tsp

For the Spice Blend (Coarsely grind):

Mustard Seeds (Rai) – 1 tsp

Fennel Seeds (Saunf) – 1 tsp

Fenugreek Seeds (Methi) – ½ tsp

Preparation Method

Wash the ginger thoroughly, dry it, and peel off the skin.

Cut the ginger into thin strips (juliennes) or small pieces.

Place the ginger pieces in a bowl, add the vinegar and a little salt; cover and let it rest overnight or for 6–8 hours. The ginger will turn a light pink color. Discard the vinegar; remove the ginger pieces and wipe them dry with a cloth.

Pour the mustard oil into a pan (or wok) and heat it until it begins to smoke, then let it cool down.

Add the asafoetida, coarsely ground spices, red chili powder, turmeric, and black pepper to the cooled oil.

Add the ginger pieces and salt, and cook on a low flame for 2–3 minutes.

Turn off the heat, let the mixture cool down completely, and then transfer it into a clean, sterilized jar.

The pickle will be fully ready to eat within 1 week.

Important Tips

Fresh/raw ginger works best—it is free of fibers and has an excellent flavor. Lemon juice helps balance the pungency and slight bitterness of the ginger, ensuring the pickle does not taste overly spicy. It is crucial that there is absolutely no moisture present—the ginger, the jar, and all other ingredients must be completely dry.

When ginger is steeped in lemon juice or vinegar, it takes on a light pink hue—this is entirely normal and does not indicate that the pickle has spoiled.

The longer the pickle is allowed to rest, the more its flavors develop and mature.

When refrigerated, it remains fresh for 1–2 months.

Health Benefits 🌿

Ginger possesses anti-inflammatory and antibacterial properties.

It is highly beneficial for digestion—consuming it alongside meals aids in maintaining a healthy digestive system.

It also provides relief from arthritis, colds and coughs, and various stomach ailments.

Ginger holds a place of special significance in Ayurveda.

Serving Suggestions

Serve this with Dal-Rice, Parathas, Puris, Khichdi, or any Indian meal—just a single spoonful of ginger pickle enhances the enjoyment of the entire meal! 🫚🌶️

Here is the complete recipe for your ginger pickle—presented in two distinct methods! Here are a few key points to keep in mind:

For this pickle, only fresh, raw ginger is ideal—using fresh ginger roots ensures the most delicious flavor for the pickle.

Lemon juice helps to temper the pungency and bitterness of the ginger; furthermore, as the days pass, the flavors of the pickle deepen and become even more delicious. Soaking the ginger pieces in vinegar overnight allows them to absorb the liquid and turn pink—this is a completely natural occurrence that lends a beautiful color to the pickle. There must be absolutely no moisture involved—it is crucial that the jar, the ginger, and the green chilies are all completely dry.

Ginger is an excellent source of minerals and fiber; it possesses anti-inflammatory, antibacterial, and antioxidant properties, making it beneficial for alleviating symptoms associated with arthritis, motion sickness, and stomach ailments. This quick-prep version remains perfectly fresh for up to a week at room temperature, and for 1–2 months when refrigerated.

When you have these three pickles—garlic, amla (Indian gooseberry), and ginger—stocked in your home, every meal truly takes on a unique flavor! 🫙🧄🌿

Indian Gooseberry Pickle (Amla ka Achar) Recipe | Homemade Gooseberry Pickle | Indian Gooseberry Pickle | How to Make Gooseberry Pickle | Gooseberry Pickle Recipe Easy | Best Recipe of Gooseberry Pickle |

 

Indian Gooseberry Pickle (Amla ka Achar) Recipe | Homemade Gooseberry Pickle | Indian Gooseberry Pickle | How to Make Gooseberry Pickle | Gooseberry Pickle Recipe Easy | Best Recipe of Gooseberry Pickle | Indian Gooseberry Pickle (Amla ka Achar) Recipe: Here's the complete recipe of amla achar/ indian gooseberry pickle.

Ingredients

Indian Gooseberries (Amla) – 500g (10–12 large gooseberries)

Mustard Oil – ¼ cup

Red Chili Powder – 1½ tsp

Turmeric Powder – ½ tsp

Asafoetida (Hing) – ¼ tsp

Salt – 2 tsp (or to taste)

For the Spice Blend (Coarsely grind):

Mustard Seeds – 1 tsp

Fennel Seeds (Saunf) – 3 tsp

Fenugreek Seeds (Methi Dana) – 1 tsp

Nigella Seeds (Kalonji) – 1 tsp

Dried Red Chilies – 2–3

Homemade Gooseberry Pickle Recipe

Instructions

Step 1 – Prepare the Gooseberries

Wash the gooseberries thoroughly with clean water.

Steam the gooseberries in a heavy-bottomed pot or a steamer for 5–7 minutes, or parboil them—just until the segments begin to separate easily.

Turn off the heat and allow the gooseberries to cool down completely.

Once cooled, separate the gooseberry segments and discard the pits/seeds.

Spread them out on a clean cloth and let them dry completely—there should be absolutely no moisture left in them.

Step 2 – Grind the Spices

Add the mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and dried red chilies to a blender or mixer jar and grind them coarsely—do not grind them into a fine powder.

Step 3 – Heat the Oil

Pour the mustard oil into a pan (or *kadhai*) and heat it until it begins to smoke (i.e., until it reaches its smoking point). Turn off the heat and let the oil cool down—this process helps eliminate the pungent odor characteristic of mustard oil.

Step 4 – Mix the Pickle

Add hing(asafoetida) to the cooled oil. Add the ground spices, red chili powder, and turmeric powder—be careful not to let the oil get too hot, otherwise the spices will burn.

Add the chopped Amla (Indian gooseberry) pieces and salt.

Mix everything thoroughly.

Step 5 – Storage

Allow the pickle to cool down completely.

Transfer it into a clean, dry, and sterilized glass jar.

Place it in direct sunlight for 2–3 days, or store it in a cool, dry place.

The true flavor of the pickle develops after about a week.

Essential Tips

Do not over-boil the Amla—otherwise, they will lose their shape and their texture will become mushy.

Ensure there is absolutely no moisture present—both the Amla and the jar must be completely dry; otherwise, mold may develop.

Grind the spices coarsely grinding them too finely will ruin the texture of the pickle.

If the Amla are small in size, keep them whole; there is no need to cut them into separate pieces.

After 2–3 weeks, the color of the Amla may change slightly—this occurs due to oxidation and does not indicate that the pickle has gone bad.

When refrigerated, it stays fresh for 1–2 months.

Health Benefits

Amla is an excellent source of Vitamin C—it boosts immunity.

It is excellent for digestion.

It is also beneficial for hair, skin, and eyes.

Serving Suggestions

Whether served with Dal-Chawal, Paratha, Poori, or Khichdi—just a single teaspoon of this pickle doubles the flavor of any meal! 🫙

And just like that, here is the complete recipe for your Amla (Indian Gooseberry) pickle! Keep these key points in mind:

Boil the Amla over medium heat for just 6–7 minutes—overcooking them will cause them to lose their shape. Mustard oil is the best choice for making this pickle; it possesses antifungal and antibacterial properties that prevent the pickle from spoiling.

There must be absolutely no moisture present at any stage of this entire process; otherwise, the pickle could develop mold within just one week.

After 2–3 weeks, the color of the pickle may turn a lighter shade of green. This occurs due to oxidation; the pickle has not gone bad, so do not discard it.

When stored in an airtight glass jar in the refrigerator, this pickle remains perfectly fresh for 2–3 months.

Amla (Indian Gooseberry) is an excellent source of Vitamin C and Iron. It is safe and healthy for both children and the elderly, and it is also used in various Ayurvedic medicines.

Homemade Amla pickle—especially alongside garlic pickle—makes every meal even more delicious! 🫙🌿