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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.
Prepare the Amla
Make the Bhaja Moshla (Roasted Spice Mix)
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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.
This bengali recipe takes 50 minutes to prepare and yields 8 servings. At 271.44 calories per serving with 1.19g of protein, it's a moderately challenging recipe perfect for side.
Cook the Pickle
Finish and Store
Use an equal amount of granulated sugar instead of jaggery for a different flavor profile and a lighter-colored pickle.
Add 1 tablespoon of grated fresh ginger along with the amla segments for a warm, pungent note that complements the other flavors.
Incorporate 1/4 teaspoon of asafoetida (hing) into the hot oil during tempering for a classic Indian pickle aroma.
For a spicier version, add a few slit green chilies along with the amla.
Amla is one of the richest natural sources of Vitamin C, a powerful antioxidant that helps strengthen the immune system and fight off infections.
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.
Amla contains potent anti-inflammatory compounds that can help reduce inflammation in the body, potentially alleviating symptoms of chronic conditions.
Indian gooseberries are packed with antioxidants that help combat free radicals in the body, protecting cells from damage and promoting overall health.
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.
Amla has a natural astringent and slightly bitter taste which mellows over time as the pickle matures. If it's overwhelmingly bitter, the amla might have been underripe. Letting the pickle sit for a week or two can help balance the flavors.
Yes, you can replace jaggery with an equal amount of sugar. This will result in a pickle with a lighter color and a slightly different, sharper sweetness compared to the caramel notes of jaggery.
In moderation, yes. Amla is a superfood packed with Vitamin C and antioxidants. However, the pickle is high in sugar from the jaggery, so it should be consumed in small quantities, especially by those monitoring their sugar intake.
One serving (about 1/4 cup or 95g) contains approximately 220-250 calories, primarily from the jaggery and oil.
It's a versatile condiment that pairs wonderfully with simple meals like dal and rice, roti, or parathas. It can also be served alongside khichdi or as part of a larger thali.