Amla Methi dana Pickle – Methi Amla Achar – Amla Pickle with Fenugreek Seeds

    amla methi pickle

    Amla Methi dana Pickle – Methi Amla Achar – Amla Pickle with Fenugreek Seeds

    Amla methi achar or gooseberry fenugreek pickle is tasty as well as nutritious pickle. Amlas are always considered to be elixir of good health and are full of vitamin C.This piquant pickle contains gooseberry along with fenugreek seeds and spiced up with few aromatic spices.

    Serve this zingy and delectable amla methi pickle as a side assortment with chapatti, paranthas or any meal. So, with the pickle recipe that follows, learn how to make amla pickle without using any preservatives. Try out these instruction with step-by-step pictures and include a spicy-zingy wedge of this pickle in your meals. Enjoy!

    Direction

    Getting ready:

    1. Wash the amlas thoroughly and dice them into small chunks.

    amla methi pickleMaking:

    2. Heat a pan or a wok with 4 tbsp oil.

    amla methi pickle

    3. Now when the oil is sufficiently hot add fenugreek seeds into it and roast until it becomes little brown. Keep the flame low.

    amla methi pickle

    4. Then add carom seeds and turmeric powder. Stir it for a while.

    amla methi achar

    5. Add gooseberry, followed with red chilly powder, garam masala, salt, fennel powder and asafoetida. Mix everything really well.

    amla methi achar

    6. Cover and cook for 3-4 minutes till gooseberry becomes tender. Keep the flame low.

    amla methi achar

    7. After 5 minutes, remove the lid. Press the chunks gently to check whether cooked through or not. Don’t over cook them.

    amla methi pickle

    8. Take the pan off the flame and place it on net stand so that the chunks cool down.

    amla methi achar

    9. Now add vinegar to the gooseberry pickle.

    amla methi achar

    10. Transfer the pickle to a plate or a container. Amla methi pickle is now ready.

    amla methi pickleServing:

    11.Serve this tempting and healthy amla methi pickle as a side assortment with chapatti, parantha or any meal. When the pickle cools down completely, store it in an airtight container. For the first 3 days, stir the pickle with a spoon twice a day. Pickle will absorb all the juices and it will become more delectable.

    Suggestions

    • Instead of white vinegar you can use any type of vinegar.
    Amla Methi dana Pickle - Methi Amla Achar - Amla Pickle with Fenugreek Seeds amla methi pickle
    Author: 
    Recipe type: Pickles
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Gooseberry – 250 grams (finely chopped)
    • Fenugreek seeds – ¼ cup (40 grams)
    • Sesame oil – 4 tsp
    • Turmeric powder – 1 tsp
    • Asafoetida – 2 pinch
    • Fennel seeds – 2 tsp
    • Carom seeds – 1 tsp
    • Red chilly powder – ½ tsp
    • Garam masala – ½ tsp
    • Salt – 2 tsp or to taste
    • Vinegar – 2 tbsp
    Instructions
    1. Direction
    2. Getting ready:
    3. Wash the amlas thoroughly and dice them into small chunks.
    4. Heat a pan or a wok with 4 tbsp oil.
    5. Now when the oil is sufficiently hot add fenugreek seeds into it and roast until it becomes little brown. Keep the flame low.
    6. Then add carom seeds and turmeric powder. Stir it for a while.
    7. Add gooseberry, followed with red chilly powder, garam masala, salt, fennel powder and asafoetida. Mix everything really well.
    8. Cover and cook for 3-4 minutes till gooseberry becomes tender. Keep the flame low.
    9. After 5 minutes, remove the lid. Press the chunks gently to check whether cooked through or not. Don’t over cook them.
    10. Take the pan off the flame and place it on net stand so that the chunks cool down.
    11. Now add vinegar to the gooseberry pickle.
    12. Transfer the pickle to a plate or a container. Amla methi pickle is now ready.
    13. Serve this tempting and healthy amla methi pickle as a side assortment with chapatti, parantha or any meal. When the pickle cools down completely, store it in an airtight container. For the first 3 days, stir the pickle with a spoon twice a day. Pickle will absorb all the juices and it will become more delectable.

     

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    • Show Comments (14)

    • isha

      Nisha mam, your recipes are so simple and easy to make at home with few ingredients. That’s why I’m a huge fan of your cooking. While making gooseberry and fenugreek pickle can I use lemon juice instead of vinegar? Please reply soon.

      • Nisha Madhulika

        Yes, you can.

    • amba

      Mam, I made gooseberry instant pickle at home but gooseberries still tastes pungent. What to do so that it doesn’t taste like that?

      • Nisha Madhulika

        It will taste a bit pungent because it is its natural taste.

    • danish

      I always find a way to include amla in my diet. Thanks for this simple pickle recipe of amla methi. Can I add little bit of sugar to remove the bitterness of amla for making amla methi dana achar??

      • Nisha Madhulika

        Yes, you can.

    • lata

      Ma’am, I made gooseberry fenugreek seeds pickle yesterday. Do I have to put the container in sunlight or is it fine if I keep it in the kitchen for 3 days ?

      • Nisha Madhulika

        No, you have to place it under sunlight so that if there is any moisture left it will evaporate.

    • rashmi

      Nisha mam, I always try out your recipes and my family enjoy having them. Can I boil the amla for making amla methi ka achar?

      • Nisha Madhulika

        Yes, you can boil them but make sure you cook it enough so that the moisture evaporates completely.

    • gaurav

      Wow! so simple instant amla methi ka achar. Thanks a lot mam. Can I add garlic to amla methi ka achar?

      • Nisha Madhulika

        Yes you can add garlic.

    • pankaj

      Hello, nisha mam! Thanks a lot for sharing instant pickle recipes with us. Can I deep fry amla to make alma methi pickle more tasty?

      • Nisha Madhulika

        Yes, you can.

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