Best Tasty Amla Achar Recipe - 2026

Use fresh water to wash the amla.

Bring a pot of 500 ml water to a boil. Add the amla once the water reaches a boil.

After the amla has boiled for three to four minutes, remove from the fire.

After the amla cools, cover the pot.

Take the amla out of the water and let it air dry.

Remove the seeds and chop the amla into small pieces.

In a frying pan, heat 100 ml of oil. Add the fenugreek and asafoetida seeds, and let them sizzle.

Fill the pan with red chili powder, turmeric powder, fennel seed powder, yellow mustard seeds, and salt.

Include the chopped amla in the skillet and thoroughly combine with the spices.

Pour the mixture into a glass container that is dry.

Cover the pickle with the leftover oil and give it a good shake.

Allow it to pickle properly for three to four days, stirring every day with a dry, clean spoon.