Chatpata Amla Hari Mirch Ka Achar | Instant Pickle Recipe
Today we are making a healthy, fiery and absolutely flavourful pickle that’s a staple in many Indian homes! Amla Hari Mirch Ka Achar or Indian Gooseberry & green chili pickle.
Pickles are more than just condiment in Indian cuisine – they are tradition in a jar! They remind us of home cooked meals, our grandmothers sun drying ingredients on terrace, and the satisfying punch of spice that makes every bite memorable. This particular pickle combines the tangy goodness of amla (Indian gooseberry) with the spicy kick of green chilies, creating a deliciously bold accomplishment that not only tantalize our taste buds but also boosts immunity and digestions.
Amla… as you may know, is a superfood!! rich in Vitamin C, antioxidants, and Ayurvedic benefits. When combined with warming spices and cold-pressed mustard oil, it transforms into a healing and lip-smacking pickle you’ll want to eat with everything — from plain parathas to dal-chawal.
You know what is best part?? This is an instant achar – no weeks of waiting, no complicated techniques.. Just steam, mix it with spices, and store!
Let’s get started on this vibrant, nutritious, and homemade Amla Hari Mirch ka Achar.
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes Kuttu aur Sabudana ka cheela | Upvas recipes, Delicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe, Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack, High Protein Rich Moong Dal & Daliya Kheer, Rava & Besan ke Ladoo further, do check my other recipes collection..
Time Required
Steaming Time: 10–12 minutes
Masala Roasting & Grinding: 7–10 minutes
Final Mixing & Assembly: 5 minutes
Total Time: 25 minutes
Ingredients
- Amla (Indian gooseberries) – 10
- Green chilies – 7 (or to taste)
- Coriander seeds – 1 tbsp
- Black pepper – ⅛ tsp
- Fenugreek seeds (methi) – ⅛ tsp
- Cumin seeds (jeera) – ½ tsp
- Black mustard seeds (rai) – ½ tsp
- Yellow mustard seeds – ½ tsp
- Fennel seeds (saunf) – ½ tsp
- Carom seeds (ajwain) – ⅛ tsp
Tempering & Final Seasoning:
- Mustard oil (sarson ka tel) – ½ cup
- Red chili powder – ½ tsp
- Turmeric powder – ⅛ tsp
- Asafoetida (hing) – ⅛ tsp
- Salt – to taste
Method
Step 1 – Prep the Amla and Green Chilies
- Firstly wash the amla and green chilies, thoroughly. Dry them completely. Moisture can reduce pickle shelf life.
- Place the amla in a steamer (or in a plate inside a deep kadhai with some water at the bottom) Cover and steam for about 10 – 12 minutes on medium flame heat until the amla becomes slightly soft.
- Let the steamed amla cool down to room temperature.
Step 2 – Make the Achar Masala
- In a dry pan, add – 1 tbsp coriander seeds, 1/8 tsp black pepper, 1/8 tsp fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp black mustard seeds, 1/2 tsp yellow mustard seeds, 1/2 tsp fennel seeds.
- Now dry roast the spices on medium to low heat, stirring continuously. Roast until the mustard seeds start to splutter slightly and the spices release a nice aroma.
- Just before turning off the heat, and 1/8 tsp ajwain, and roast for 30 more seconds.
- Now turn off the flame and allow the spices to cool slightly.
- Once cooled, grind them to a coarse powder using a spice grinder, mortar – pestle, or mixie. You can keep it slightly coarse for added texture.
Step 3 – Prepare the mustard oil
- now heat a pan add mustard oil – 1/2 cup until it reaches its smoking point.
- Turn off the flames and allow it to cool down slightly. This step removes the raw bitterness of mustard oil and give a mellow flavour to the pickle.
Step 4 – Combine Everything
- once the amla is cooled, gently separate the segment using your fingers. Remove the seeds.
- Slice the green chillies as your preference.
- Now take a large mixing bowl, add cooled mustard oil, ground achar masala, 1/2 tsp red chili powder, 1/8 tsp turmeric pwoder, 1/8 tsp hing powder and salt as per taste.
- next, mix everything well to form fragrant, spiced oil.
- Transfer the pickle to a clean, dry glass jar.
- You can start enjoying it immediately, but the flavors deepen after a few hours.
- Store it in the refrigerator or a cool, dry place.
- Shelf life: 10–15 days, since it’s a lightly pickled, instant version. Always use a dry spoon!
- Pair it with hot parathas, khichdi, or plain dal-rice for a flavorful boost.
This Amla Hari Mirch ka Achar isn’t just a pickle — it’s a burst of health, spice, and tradition packed in a jar. It’s quick, flavorful, and incredibly good for your gut and immunity. It’s also a great way to preserve seasonal amla and enjoy its health benefits daily
Whether you’re a pickle pro or making your very first batch, this recipe is a must-try for anyone who loves bold, Indian flavors with a nutritious twist.
Jai Shri Radhe! Jai Shri Krishna!
Stay tuned for more divine, delicious, and homemade recipes from my kitchen to yours.
Tips & Variations
- You can add sliced raw turmeric or ginger juliennes for extra zing and nutrition.
- Adjust the number of chilies based on your spice preference — less for milder taste, more if you love that fiery kick.
- Always ensure the jar and all ingredients are completely dry to avoid spoilage.
- Mustard oil gives the most authentic North Indian flavor, but you can also use sesame or olive oil for a twist.
