Amla Khatta Meetha Pickle Recipe is a traditional Indian pickle prepared with fresh amla (Indian gooseberries), jaggery, mustard oil, and aromatic spices. This pickle has a wonderful combination of sweet, sour, and spicy flavours.
Moreover, this homemade Amla Khatta Meetha Pickle Recipe is my mother’s special recipe. My family loves to enjoy it with everyday meals. In addition, the recipe is easy to prepare and needs only simple ingredients from your kitchen.
Furthermore, fresh amla gives this pickle a unique tangy taste. The roasted spices make it more flavourful and aromatic. Besides that, this pickle stays fresh for a long time when stored properly.
Therefore, this sweet and sour amla pickle is a perfect accompaniment for paratha, puri, roti, naan, and rice.
Why You Will Love This Amla Khatta Meetha Pickle Recipe
- First, it is an easy homemade pickle recipe.
- Moreover, it has a perfect balance of sweet, sour, and spicy flavours.
- In addition, it uses traditional Indian spices.
- Furthermore, it tastes delicious with everyday meals.
- Also, it can be stored for a long time.
How to Make Amla Khatta Meetha Pickle Recipe
Step 1: Prepare the Amla
First, wash the amla properly and boil them until they become soft.
Next, allow them to cool completely.
After that, remove the seeds and separate the amla pieces.
Keep them aside for making the pickle.
Step 2: Prepare the Pickle Spices
Meanwhile, roast mustard seeds, fenugreek seeds, kalonji, and fennel seeds separately.
Then, grind all the roasted spices into a coarse powder.
This freshly prepared spice mix gives the pickle a wonderful aroma and taste.
Step 3: Cook the Amla Pickle
First, heat mustard oil in a heavy-bottomed pan.
Once the oil becomes hot, add asafoetida and mix well.
Next, add the prepared spice powder and sauté for 1–2 minutes.
After that, add salt and jaggery.
Stir well until the jaggery melts completely.
Now, add boiled amla pieces and gently mix everything together.
Cook for another 1–2 minutes and turn off the flame.
Step 4: Store the Pickle
Finally, allow the pickle to cool completely.
Then, transfer it into a clean and dry glass jar.
Store it properly and use a dry spoon every time.
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