1. 07 April, 2014 04:11:29 AM Enem

    Andhra Style Amla Pickle recipe Andhra style Amla achar is very different in taste. We do not get the bitter taste of amla in this pickle. Ingredients required for making amla achar Amla - 500 gram or 12-14 amla Sesame oil - 1 cup Mustard oil - 4 tbsp Sesame seeds - 4 tbsp Salt (Namak) - 4 tbsp Red degi mirch - 4 tbsp Turmeric powder (Haldi powder) - 1 tbsp Fenugreek seeds (Methi) - 2 tbsp Asafetida (Hing) - ½ How to make Amla Achar Wash and dry the amlas. Remove the seeds of the amla and cut each amla into 6-7 pieces. Cut and prepare all the amla in similar way. Prepare a masala. Roast the sesame seeds a little till they become fluffy and turn brown in colour. Once they are roasted take them out in a plate. Now add fenugreek seeds to the pan. Roast it for a minute on low flame. So that the dampness of the spices goes away. Now add mustard seeds as well and roast it for about 1 ½ minute. Take out the masala in a plate. Crush the sesame seeds. Now crush the fenugreek and mustard seeds as well. Add oil to a pan and let it heat. Once the oil is hot, add amla pieces to it. Keep stirring and roast them a little till they become soft. Add asafetida to it and mix well. Now add turmeric powder and salt. Mix it thoroughly. Finally add the roasted masala and red chilly powder. Mix everything properly. The amla pickle is now ready. The pickle can be eaten. We will get the actual taste of the pickle after 3 days. Till then all the spices will absorb and mix properly in the pickle. Store the pickle in a container once it gets cool and enjoy eating it for about a year. Suggestions : You can also take black mustard instead of yellow. The container in which you are storing the pickle, make sure to wash it with boiling water. Keep it in the sunlight so that it get’s dried completely. No humidity or dirt should go inside the pickle. Whenever you wish to eat it, take out the pickle using a clean and dry spoon. In order to increase the shelf life of the pickle, add as much oil in it so that the pickle soaks in it completely.

  2. 18 July, 2014 01:15:19 AM nisha

    amla ko ubalne ke bad katna hai kya.
    निशा: आंवले को कच्चा ही काटना है, आप इसका वीडियो देख लीजिये, सारी चीजें क्लीयर हो जायेंगी.

  3. 24 September, 2014 05:07:12 AM Amit

    Achar ko dubone k liye oil kachha hi dalna h ya pka kar?

  4. 04 October, 2014 06:45:02 AM varsha

    mam,can we use mustard or refined oil ?
    निशा: वर्शिका जी, अचार में मस्टर्ड ओइल यूज किया जा सकता है, लेकिन ये अचार तिल के तेल में अलग स्वाद में बनाया है.

  5. 17 October, 2014 09:42:57 AM Jinita Sejvani

    Thanks Nishaji for being with us for most of all recipes with video and in hindi . Thanks again.
    निशा: जिनिता जी, बहुत बहुत धन्यवाद.

  6. 01 November, 2014 03:02:35 AM varsha

    mam, til ke oil me banane se kya smell nahi aayegi pl reply.
    निशा: वर्षा जी, ये अचार स्वाद में अलग और अच्छा लगता है.

  7. 18 December, 2014 06:22:27 AM Priti mohit chaturvedi

    thanks nishaji for this recipe

  8. 14 February, 2016 01:25:18 AM Surendra Kashyap

    Amla ko surf dhoo kar sukhaye ya dhoo ke boil kar ke sukhaye,aur savi chijh ko kadahi par mix Marne ke baad kitni der anch par rakhni hai?
    निशा: सुरेन्द्र जी, आंवलों को साफ पानी से धो लीजिए.आंवलों को हल्का सा नरम होने तक पकाना है उसके बाद कढा़ई को आग से हटा करके मसाले मिक्स कर दीजिए.

  9. 24 February, 2017 05:35:20 PM Dinesh

    आंवले का ये अचार अति स्वादिष्ट बना. बच्चे जो आंवले के अचार को छूते भी नही थे, इसे सब्जी की तरह खा गए
    निशा: दिनेश जी, अपना अनुभव शेयर करने के लिए बहुत बहुत धन्यवाद.

  10. 18 October, 2017 03:46:06 AM kishor sheth

    please send me new recipesthanks
    निशा: किशोर जी, आप मेरी वेबसाइट और यूट्यूब चैनल पर जाकर नई रेसिपी देख सकते हैं.

  11. 17 December, 2017 11:36:46 PM Mayuri Patel

    Dear Mam, I followed your basic recipe but added other spices to make this pickle. Its so easy and the family really enjoyed it. I made it Gujarati style, adding coriander, fennel and a bit of jaggery. I used sunflower oil instead of sesame oil. Thank you so much for the recipe.
    निशा: मयूरी जी, अपने अनुभव हमारे साथ शेयर करने के लिए धन्यवाद.