Amlokhi'r Achar
A delightful Bengali pickle featuring Indian gooseberries in a sweet, sour, and spicy syrup. This traditional 'Amlokhi'r Achar' is a perfect condiment to elevate any meal, especially rice and dal.
For 8 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Amla
- b.Wash the amla thoroughly under running water.
- c.In a large pot, add the amla and enough water to cover them completely. Bring to a boil over medium-high heat.
- d.Cook for 10-12 minutes, or until the amla are tender and you can see the segments beginning to separate.
- e.Drain the water and spread the amla on a plate to cool down completely.
- f.Once cool to the touch, gently press each amla to separate the segments. Discard the seeds.
- 2
Step 2
- a.Make the Bhaja Moshla (Roasted Spice Mix)
- b.Place a small, dry skillet over low heat. Add the cumin seeds, coriander seeds, and fennel seeds.
- c.Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and turn a shade darker. Be careful not to burn them.
- d.Remove the spices from the pan and let them cool completely.
- e.Grind the roasted spices into a coarse powder using a spice grinder or a mortar and pestle.
- 3
Step 3
- a.Cook the Pickle
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is very hot and just begins to smoke. This step is crucial to remove the raw pungency of the oil.
- c.Immediately reduce the heat to low. Add the panch phoron and the broken dried red chilies. Allow them to sizzle and splutter for about 30 seconds until aromatic.
- d.Carefully add the boiled amla segments to the pan. Sauté for 2-3 minutes, stirring gently to coat them in the spiced oil.
- e.Add the turmeric powder, red chili powder, and salt. Mix well to ensure the amla segments are evenly coated.
- f.Add the grated jaggery and 1/4 cup of water. Stir continuously until the jaggery dissolves.
- g.Increase the heat to medium-low and let the mixture simmer for 12-15 minutes, stirring occasionally. The mixture will thicken into a glossy syrup.
- h.Test the syrup's consistency: it should be thick enough to coat the back of a spoon. Turn off the heat.
- 4
Step 4
- a.Finish and Store
- b.Stir the freshly prepared bhaja moshla into the hot pickle. Mix thoroughly to distribute the spices evenly.
- c.Allow the Amlokhi'r Achar to cool down completely to room temperature.
- d.Once cooled, transfer the pickle to a clean, dry, and sterilized airtight glass jar.
- e.While it can be eaten immediately, the flavors will meld and deepen beautifully after maturing for 2-3 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the glass jar for storage is completely dry and sterilized to prevent mold and ensure a long shelf life.
- 2Always use a clean, dry spoon when serving the pickle to avoid introducing moisture and bacteria.
- 3Do not over-boil the amla, as they will become mushy and lose their texture in the final pickle.
- 4The consistency of the jaggery syrup is key. It should be thick and glossy, not watery.
- 5For best flavor, allow the pickle to mature in the jar for at least a week before consuming.
- 6For a longer shelf life, you can add a tablespoon of vinegar along with the jaggery.
Adapt it for your goals.
Sweetener
Use an equal amount of granulated sugar instead of jaggery for a different flavor profile and a lighter-colored pickle.
AromaticsAromatics
Add 1 tablespoon of grated fresh ginger along with the amla segments for a warm, pungent note that complements the other flavors.
Spice MixSpice Mix
Incorporate 1/4 teaspoon of asafoetida (hing) into the hot oil during tempering for a classic Indian pickle aroma.
Extra HeatExtra Heat
For a spicier version, add a few slit green chilies along with the amla.
Why this is on our healthy list.
Immunity Booster
Amla is one of the richest natural sources of Vitamin C, a powerful antioxidant that helps strengthen the immune system and fight off infections.
Aids Digestion
The combination of amla, which is high in fiber, and digestive spices like fennel and cumin seeds helps promote healthy digestion, prevent constipation, and soothe the stomach.
Anti-Inflammatory Properties
Amla contains potent anti-inflammatory compounds that can help reduce inflammation in the body, potentially alleviating symptoms of chronic conditions.
Rich in Antioxidants
Indian gooseberries are packed with antioxidants that help combat free radicals in the body, protecting cells from damage and promoting overall health.
Frequently asked questions
When stored in a sterilized, airtight glass jar in the refrigerator, it can last for up to 6 months. Always use a clean, dry spoon to prevent contamination and spoilage.