Homemade Amla Pickle | Amloki Achar
Winter amla steamed until it falls into segments, then cooked down slowly in cold pressed mustard oil with jaggery, cumin seeds, corriander seeds, fennel and turmeric until dark and thick. Sour and sweet at once, with a slow spice warmth behind it.
- Tangy, spicy, slightly sweet
- Cold pressed mustard oil
- Amla, Mustard oil, cumin seeds
- Winter Bengal, Kolkata
- No preservatives
- Seasonal winter batch
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About this jar
Amla has a sourness unlike any other fruit. It is bracing rather than fruity, and it leaves the mouth feeling clean afterwards, which is why so many Indian households keep a jar through winter.
The fruit only works in a pickle if it is softened first. We steam it so the segments come apart along their own lines, then cook them down slowly in mustard oil with jaggery and spice until the pickle turns dark and thick.
Ingredients
Amla (Indian gooseberry), cold pressed mustard oil, fennel seed, corriander seeds, fennel seeds, cumin, ajwain, turmeric, dry red chilli, jaggery (gur), salt, and our home spice blend.
What is not in it
- No vinegar or acetic acid
- No chemical preservative
- No artificial colour or added flavouring
- No palm oil
Taste & texture
What you will taste
Sharp and tangy first, in a way that is closer to bracing than fruity. Then the spice warmth comes through, and the jaggery sweetness sits underneath to keep the sourness in check.
Heat is moderate. Most of the character is the amla itself, which is exactly the point.
How it's made
Winter fruit only
Amla is a cold weather fruit and the good ones are firm, heavy and unbruised. We buy in that window and work through the batch quickly.
Steamed, then cooked down
A short steam softens the fruit so it separates along its own segments. Then it goes into a kadai with mustard oil, spice and jaggery and cooks slowly until it turns dark brown and thick.
Pairs well with
Everyday
Rice and dal, roti, paratha, khichdi. A piece or two with a meal is how it is usually eaten.
Worth trying
With curd rice on a hot day. Alongside a heavy meat meal, where the sourness cuts through. Chopped small and stirred into a salad dressing.
Storage & shelf life
Keeping it fresh
- Always use a clean, dry spoon.
- Keep the pieces under the oil layer.
- Cool, dry shelf, away from sunlight. No fridge needed.
- Best within six months of opening, eight months unopened.
Product details
Available in 200 g and 500 g food grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata in small batches. Seasonal, so stock follows the winter amla crop.
| Taste | Tangy, spicy, slightly sweet |
|---|---|
| Oil | Cold pressed mustard oil |
| Key ingredients | Amla, Mustard oil, cumin seeds |
| Recipe origin | Winter Bengal, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Customer Reviews
4.6 based on 5 reviews
5 reviews for Homemade Amla Pickle | Amloki Achar
Customer photos and videos
Homemade Amla Pickle | Amloki Achar
How we make this pickle special
1Picked in the cold months
Amla is a winter fruit. We buy firm, heavy, unbruised ones during that window and work through the batch quickly.
2Steamed and segmented
A short steam softens the fruit so it falls apart along its own natural segments, no cutting needed.
3Spiced with fenugreek and fennel
Corriander, fennel, mustard and cumin are roasted and ground the same day, then stirred into hot mustard oil in a kadai.
4Cooked down with jaggery
Jaggery goes in and the amla cooks slowly until it is dark, thick and the oil rises to the top.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
How sour is amla pickle?
Very tangy, and it is a bracing sourness rather than a fruity one. The spice and jaggery balance it, but amla is meant to taste sharp.
Is amla pickle good for health?
Amla is naturally high in vitamin C and has a long history in Indian home cooking, though pickling and salt do change the profile. Treat it as food you enjoy, not as a supplement.Specially it is beneficial for Diabetic patients.
Are the pieces whole or cut?
Segmented. A short steam lets the fruit separate along its own natural lines, so the pieces stay neat and hold together.
Is it available all year?
It follows the winter crop. We make it while good amla is in the market and sell until the batch is finished.
Does it contain preservatives?
No. Salt, mustard oil and the spice do the preserving. No vinegar, no sodium benzoate, no artificial colour.
How long does it keep once opened?
Nine months with a dry spoon and the pieces kept under the oil. Twelve months unopened on a cool, dry shelf.
Never thought my son would ask for amla achar twice. He liked the sweet coating.
The amla pieces are soft and coated in sticky gur masala. Reminded me of the amloki achar my aunt made.
Tasted very homemade. Just wish there was a touch more sourness.
Actual amla segments inside, not mashed up. Really nice texture.
Quite sweet at first, then the tart amla taste comes through. I prefer it with dal rice rather than roti.