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SPICY AMLA PICKLE

Tangy Firecracker Amla Pickle for the Brave Tongue

Craving a punchy, fiery pickle? This Spicy Amla Pickle (Andhra Style Usirikaya Pachadi) delivers a tangy, garlicky blast of flavor. Easy to prepare and packed with South Indian spices, it’s the perfect combo of heat and health. Whether you pair it with hot rice or roti, this homemade pickle recipe proves that traditional tastes still rule our hearts (and spice tolerance)!


EXPLORE ROTI RECIPE'S    

Tangy and fiery usirikaya pachadi loaded with garlic and spices, a homemade pickle delight from Andhra’s traditional kitchen flavors.¯

💡 No-Sweat Amla Pickle Hacks for the Ultimate Tang Kick

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Always dry the amlas well before cooking to prevent spoilage. Use sesame or groundnut oil for a traditional touch and long shelf life. Let the tempering cool completely before mixing—this preserves the pickle's vibrant flavor. Use only dry, sterilized jars for storage, and never use a wet spoon! For deeper tang, add a few drops of vinegar or an extra lemon. Tastes better after a few days!

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     Step-by-Step Recipe : 🔥 Pickle Like a Boss (One Tangy Step at a Time)​

INGREDIENTS

For Spice Powder:

• ½ tsp methi (fenugreek) seeds

• ½ tsp jeera (cumin)

• 3 tbsp mustard seeds

For Pickling:

• ½ cup oil (preferably sesame or groundnut)

• 250GMS medium-sized amla (slit on two sides)

• ½ tsp mustard seeds

• ½ tsp jeera

• 5 garlic cloves (crushed)

• 1 handful curry leaves

• ½ tsp hing (asafoetida)

• ½ tsp turmeric powder

• 20 gm salt

• 35 gm red chilli powder

• Juice of 1 lemon

​Freshly made amla pickle with mustard seeds, red chilli, garlic, and lemon juice, stored in a ceramic jar for the perfect Andhra twist.

PREPARATION STEPS

​1. Dry Roast & Powder:

In a pan, dry roast ½ tsp methi seeds until aromatic. Add ½ tsp jeera and 3 tbsp mustard seeds. Roast all together until they splutter slightly. Transfer to a bowl and allow to cool. Once cooled, grind to a fine powder and keep aside.

2. Fry Amla:

In the same pan, heat ½ cup oil. Add the slit amlas and fry for about 4 minutes on medium flame until slightly soft. Transfer the amlas to a bowl.

3. Tempering:

In the remaining oil, add ½ tsp mustard seeds, ½ tsp jeera, crushed garlic, and curry leaves. Fry until garlic turns golden and the curry leaves are crisp. Turn off the stove, add ½ tsp hing and ½ tsp turmeric powder. Mix well and let it cool completely.

4. Mixing the Pickle:

In a large bowl, combine 20 gm salt, the prepared methi-mustard powder, and 35 gm red chilli powder. Mix well.

5. Assemble:

Add the fried amlas to the spice mix. Pour in the cooled tempering oil along with lemon juice. Mix thoroughly to coat the amlas evenly.

6. Storage:

Store in a clean, dry glass or ceramic jar. Let it sit for 4 days at room temperature, mixing once daily with a dry spoon. The pickle is ready to enjoy after 4 days.


If stored in a dry, airtight glass or ceramic jar and handled with a dry spoon, it stays fresh for up to 2 months at room temperature.

Fresh is best! But if using frozen, thaw and pat dry thoroughly. Avoid boiled amlas—they turn mushy and won’t absorb the masala well.

Sesame oil adds authentic flavor and longevity, but you can substitute with groundnut oil. Avoid refined oils—they mute the taste!

Just warm a bit of sesame oil, cool it completely, and mix it into the pickle. It’ll revive the texture and extend shelf life too.

Absolutely! Just skip the garlic and slightly increase mustard and curry leaves for a different—but still delicious—flavor twist.

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)

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