Amla Pickle Online
Winter amla, steamed and segmented, in cold pressed mustard oil.
Showing the single result
Products
Why amla is worth the trouble
Amla is too sour to eat on its own and too firm to pickle raw, which is exactly why it has been pickled in Indian kitchens for as long as anyone can remember. Handled properly it gives you a sourness no other fruit does, bracing rather than fruity, and it leaves the mouth clean afterwards.
Steamed, not cut
The fruit gets a short steam so it softens enough to separate along its own natural segments. Cutting it forces the shape and you end up with crushed pieces in the jar. Steaming keeps them neat.
A winter jar
Amla is a cold weather fruit. We buy firm, heavy, unbruised ones while they are in the market and work through the batch quickly, so stock follows the season rather than running all year.
On the health claims
Amla is naturally high in vitamin C, and you will find plenty of sites happy to make a lot of that. Pickling and salt do change the picture, so we would rather you bought this because it tastes good with dal and rice than because of anything on a nutrition chart.
