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Amala ko achar
अमलाको अचार (amala ko achar): Indian gooseberries steamed and pickled with mustard oil, fenugreek and chilli
Amala trees grow wild across the Chure hills and the lower valleys of Nepal, and in winter the hard, translucent green gooseberries are piled high in vegetable markets in Kathmandu, Hetauda and Butwal, prized as a source of vitamin C during the cold months. Steamed until they split into neat segments, then mixed with chilli, turmeric, fenugreek and hot mustard oil, they make a pickle that is crunchy, astringent, sour and spicy all at once, with a lingering sweetness that comes up after each bite. A spoonful goes alongside dal bhat or with a plain bowl of rice porridge when someone is unwell. The trap to avoid is steaming the berries too long, which turns them mushy and dull. Chef's tip: stop as soon as the first cracks appear on the skins; the segments should pull off the stone easily but still have a firm bite.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 5 tbsp mustard oil
- 1 /2 tsp fenugreek seeds
- 1 tbsp yellow mustard seedscoarsely ground
- 1 /2 tsp ground turmeric
- 1 ½ tsp red chilli powder
- 1 ½ tsp salt
- 1 tsp sugar
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Method
0/6 doneStep 1: Steam 14 oz fresh amala (Indian gooseberries) over boiling water for 8–10 minutes until the skins start to crack.
10 minStep 2: Cool slightly, then pull the berries apart into segments and discard the stones. Pat dry with kitchen paper.
5 minStep 3: Put the segments in a dry bowl with 1 tbsp yellow mustard seeds, 1 /2 tsp ground turmeric, 1 ½ tsp red chilli powder, 1 ½ tsp salt, 1 /4 tsp timur (Nepali Sichuan pepper), ground and 1 tsp sugar and toss.
1 minStep 4: Heat 5 tbsp mustard oil in a small pan over a medium-high heat until it smokes, then turn off the heat, add 1 /2 tsp fenugreek seeds and let it darken for 20 seconds.
2 minStep 5: Pour the hot oil over the berries and mix well with a dry spoon.
1 minStep 6: Pack into a clean, dry jar and leave for a day before eating. Keep in the fridge for up to 3 weeks.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 0 g
- Carbs
- 5 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does amala ko achar take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
- What can I use instead of yellow mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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