Amla pickle (AvaLe hinDi)

29 Comments / Pickles and powders / By

Indian Gooseberry is called Amla(Hindi) or Nellikayi(Kannada) or AvaLe(Konkani). HinDi is a kind of pickle. Usually HinDi looks like a chutney. Amla is a rich source of Vitamin C and has many uses in Ayurvedic medicines.

We make two kinds of pickles with Amla. It is also used in many dishes. But at my home, Amla is synonym with AvaLe HinDi. Aayi’s AvaLe HinDi is very very popular among all our relatives. Amla that we get in our place is of very small in size. So we used to order big Amlas from either Mumbai or Belgaum. Then Aayi would make the pickle and give to all the pickle fan relatives.

The most distinguishing feature of this pickle is the fresh green peppers. We have a pepper plant(creeper) at home and the fresh unripe green peppers are used in this pickle. These fresh peppers are not as spicy as the white or black peppers, but these gel well with the bitter-sour taste of Amla.

 Have you ever tasted Amla?? If yes, have you tried eating it and drinking a glass of water? Same feeling you will get when you eat this pickle and drink water…Its nothing less than heaven :).

I like to eat this pickle with rice, rotis or even with simple bread. I found the Amla in frozen section of Indian store here.

Ingredients:
5-6 big Amlas(AvaLe or Nellikayi)
1/2 tea spn mustard seeds
1/4 tea spn asafoetida(hingu)
1/2 tea spn fenugreek(methi) seeds
1 tea spn chili powder
1 tea spn oil
1/2 tea spn chopped green chilies
1/2 tea spn grated ginger
1 tea spn fresh green unripe pepper
Salt

Do not add white or black peppercorns to this pickle. Only green unripe peppercorns can be used for this. If green peppercorns cannot be found, increase the amount of green chilies and ginger for better taste.

Method:
Cook Amla with 1 cup water and salt(preferrably use cooker for cooking). Remove the seeds and reserve the pulp.
Grind the pulp with mustard, asafoetida, chili powder and 1/4 tea spn fenugreek seeds (Unlike any other pickles, mustard and fenugreek are not fried for this). Water used for cooking Amla can be used for grinding, but do not add more water.
Heat oil and fry chilies, ginger, peppercorns(if using), little salt and 1/4 tea spn fenugreek seeds. Add this to the amla paste and mix well.
Store in an air tight container in refrigerator. It can be consumed immediately. It remains good for atleast 3-4 months (may be more than that).

Preparation time : 30mins

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29 thoughts on “Amla pickle (AvaLe hinDi)”

  4. ash

    FYI: I have seen fresh green peppercorn bottled in brine (salt water) in most Indian stroes in the pickle section. Maybe that would help you.

    Reply
  6. madhuli

    just the recipe for this season.Amlas are in season and i brought some really fresh just yesterday.and i am going to make your Amla pickle with it.thanks a lot!

    Reply
  7. Vani

    I know the feeling of drinking water after tasting amla! So refreshing! Nice recipe, Shilpa. Never heard of Amla Hindi but I’m sure it tastes delicious!

    Reply
  10. Anupama

    I just love Avala or Amlaa . We used to eat lots of them in school with a little bit of salt. I don’t know whether I ‘ll get Amla in UK. Maybe I should ask my Indian Grocer.Thanx for a great recipe

    Reply
  12. Shilpa

    I hope you all had a very happy thanksgiving.

    Thanks Madhu, Madhuli. Let me know if you try it.

    Lakshmik, I don’t really know if it is a season. But I found them in frozen section of Indian store.

    Ash, thanks for the info. Will check in Indian market here. I really donno how they will taste. But will surely try them.

    Thanks Lakshmi, Vani.

    Baab (Dr Mallya), these amlas were in a packet like any other frozen vegetables here. We store the pickle in any glass bottle with a tight lid.

    Thanks Asha. Not really higher studies, but I am preparing for a certification exam. That and some other things are really keeping me busy and tensed all the time :(.

    Thanks Anupama. Let me know if you try this.

    Thanks Shaheen.

    Reply
  13. Jayant

    I stay in Pune and have lots of amlaas now a days in market. Wanted to try out a different recipe. This one is really different. Thanks.

    Reply
  16. omaesalma

    HI THANKS FR THE RECIPE AMLA PICKLE AS I BOUGHT SOME AMLAS SO I NEVER KNEW WHAT 2 DO AS AMLA IS GOOD FR HEALTH I WANTED TO GIVE IT TO MY CHILDREN ALSO SO ANY OTER RECIPES PLEASE SEND IT TO ME THANKS AND BYE SALMA

    Reply
  17. Roopa Vajpeyi

    I am going to try your recipe but I really do not understand what you mean by ‘green peppers’ ? Is it what is known as ‘Shimla mirch’ the large fat green chilli used as a vegetable in Indian cooking?

    Shilpa: No roopa. I meant unripe peppercorns(updated the recipe). Since we have the pepper plant at home, the green ones are plucked before they get ripe and used in this. It gives an amazing taste. But if they are not available, you can ignore them as I mentioned.

    Reply
  19. shyla.shanbhag

    I liked the receipe which i was searching for, but could not get what is green pepper. Haave palayile na, green pepper. Can u tell me the same in konkani.

    Reply
  21. Deepa

    Hi Shilpa, was looking for some Amla recipes and came across this avaLe HinDi recipe on your blog. Looks interesting, but how come the picture show amla “pieces” while your blog says that you grind the amlas…should I retain some of the pieces? Do let me know. I am eager to try out this recipe. Would you mind mailing me?

    Reply
  22. Vipul

    I tried this Amla chuttney and its really good…I dint made the fine paste of the Amlas though to give it a tinge of Pickle…

    Reply

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