By Garima Johar
May 28, 2026
Dal chawal for pachaas till you die does sound boring. However, this khatta meetha amla achaar can add some flavours to the same-old thali. Rich in vitamin C, here’s how to make the pickle.
500 grams of amla 1 cup mustard oil 2 tablespoons salt 1 tablespoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon fenugreek seeds (methi dana) 1 teaspoon mustard seeds (rai) A pinch of hing
Take each amla and pierce it with a fork so that it can absorb spices. Cut each piece into quarters.
Heat some mustard oil and add mustard seeds, fenugreek seeds, and hing.
Add the amla pieces and fry till golden brown.
Mix in red chilli powder, turmeric powder, and salt. Stir till well combined.
Let the amla achaar cook on low heat till the oil separates.
Once fragrant, let it cool and store it in an airtight container.