To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle

Wash the Amla, pat dry and prick all over with fork

Keep them in a colander

Heat up 4-5 cup water in a big saucepan

Keep the colander of Amla over it and cover it

Let the Amla cook on the steam for about 20 minutes

Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant

Cool and grind to powder

Let the amla cool down after steaming

Once it is cooled, remove seed and make small wedges of the cooked amla using a knife

Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases

In a big mixing bowl, first spread the Amla wedges

Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder

Mix it nicely with a spatula

Now add in the grated Jaggery and mix again

Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming

Put off the heat and let the oil cool down a bit

Now add this Oil to the pickle masala and mix very well

Keep the pickle covered overnight

Next day oil will float up

Stir it again and fill in clean and dry glass jars

The oil layer should always cover the pickle in the jar

This pickle stays good at room temperature for about 2-3 months

But color may darken slightly, hence you can refrigerate

Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)