Easy Amala Pickle Recipe | Athela Amla Recipe
  • Amla / Indian Gooseberry - 500 gm
  • Salt - as per taste
  • Turmeric powder - ½ tsp
  • Water
  • Glass jar
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the amla properly.
  2. Dry them.
  3. Remove brown spots from the skin if any.
  4. Pok them using a knife.
  5. Please refer to the video recipe.
  6. In a sterilized glass jar, add the amla.
  7. Add salt and turmeric.
  8. Fill the bottle using freshwater.
  9. Shake them well and keep the bottle on the kitchen slab.
  10. Twice in a day shake them.
  11. After 7 - 10 days amla will be ready to consume.
  12. Every day have one amla after lunch.
  13. After 15 - 20 days, transfer the amla to freshwater. Add salt and turmeric as per taste and enjoy until last.
If you are not getting time to make pickles on the same day of purchase, preserve amla in fresh water in the open pan.

If you leave the amla pickle bottle unattended, the white fungus will devolve on the top of the water. In that case, discard the water, add fresh water, salt, and turmeric powder, and store.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/easy-amala-pickle-recipe-athela-amla-recipe/