Amla Pickle/Usirikaya pachadi

Amla pickle/Usirikaya pachadi
Amla pickle/Usirikaya pachadi
Prep-Time: 10 min
Makin-Time: 30 min


  • 1 Kg Amla/Usirikayalu
  • 260 Grams of Salt
  • 250 Grams of Red chilli powder
  • 240 Grams of Tamarind
  • 2 tsp of Methi/Fenugreek Powder
  • 250 Grams of Oil
  • 3 Garlic
Amla pickle/Usirikaya pachadi
  • Roast fenugreek/methi seeds and grind well make smooth powder, keep a side.
  • Separate garlic cloves and remove skin keep aside.
  • Soak tamarind for 20 min. then squeeze tamarind make pulp.
  • Heat pan on medium heat, add tamarind pulp and boil untill tamarind became thick paste then remove from stove, let it cool.
  • Clean amla and wipe with clean cloth.
  • Heat 250 grams of oil in a fry pan on medium-high heat then add amla fry until amla get squeeze or golden color then remove from oil and keep in a bowl. Let fried amla cool.
  • Add tamarind paste, salt, red chilli powder, fenugreek powder and garlic cloves, mix very well.
  • Heat oil (can use same oil that we fried amla) in a pan medium heat then add cumin seeds, mustard seeds let them splutter then add 10 red chillis fry for 2 min. then add amla pickle and mix well and remove from stove and cool it.
  • Then keep in a jar close with lid keep in a dry place.

Wait for 2-3 weeks then eat. This amla pickle stay for 6 months.

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