Gooseberry and chilli pickle

Gooseberry and chilli pickle (Amla mirch Achar)

Today i am going to share a very healthy and tasty pickle recipe. This is Gooseberry chilli mix pickle – Gooseberry is also known as Amla in hindi. Amla is a natural source of many minerals and vitamins. These berries are famous in all over the world for their benefits and they are now exported to many countries.

There are multiple ways of adding it to our diet, like murabba, pickle, amla powder, dried amla and many more items. And in this recipe i am sharing a tangy pickle made from Amla and to make it more spicy, i am using chilli in it.

300 gram gooseberries
100 gram green chillies
1.5 table spoon coriander powder
1.5 table spoon fennel (coarsely grounded)
1.5 tea spoon mustard seeds (coarsely grounded)
1/2 tea spoon turmeric powder
1/4 tea spoon asafoetida
2 table spoon mustard oil
Salt to taste


1. To prepare pickle, first wash the gooseberries and chillies separately.

2. Now boil half cup of water in a thick bottomed pan.

3. Add washed gooseberries in it, cover the pan with lid and simmer them for about 4 to 5 minutes.

4. Now turn off the flame and keep it aside for cooling.

5. Meanwhile cut the green chillies as your desire shape.

6. Now open the pan and drain the excess water from it.(don’t throw this water as it is very healthy, you can use it in curry, daal or as you want).

7. Now take a plate and keep gooseberries in it. Gently press the boiled gooseberry to separate the wedges and remove seeds as well.

8. Heat oil in a pan on medium flame, add all spices and saute them for a minute.

9. Now add amla pieces, prepared green chillies, asafoetida and salt in it. Mix all well together.

10. Cover and simmer for about 2 minutes. Then turn off the flame.
Amla chilli pickle is ready. You can serve this healthy pickle with poori, paratha, roti rice or as your choice.

Note… Don’t over cook the gooseberries.You can use this pickle up to one week.



Chilli Pickles

Chilli Pickle Maharashtrian style
Basic Chilli Pickle

Pickles are my most demanding thing when during lunch or dinnner and feeling is always more better when its home made.


Handmade pickles are always the trustworthy pickles and reasons are very simple – we can trust the ingredients, we can trust the hygiene quality and moreover we all in love with that taste.

As a part of learning and also with intention to share that home made demanding recipe with you all – today i am going to share chilli pickle recipes with two method. Both are very simple and easy to make, even though ingredient are almost same but tastes are different. Hope you all like both methods.

*Chilli Pickle Maharashtrian Style*


10 to 12 green chillies(chopped).
5 Tblsp split mustard seeds (yellow or black).
3 Tbsp fennel seeds (grounded)
3 Tbsp coriander seeds (grounded)
1/2 cup mustard oil
1/2 tsp asafoetida
1.5 tsp turmeric powder
1.5 tblsp salt
2 tblsp lime juice


1. To prepare Chilli pickle, first we need to wash and wipe dry the chillies.

2. Now chop them in one inch size or small pieces keep aside.

3. Now coarsely ground the mustard seeds.

4. Take a big bowl add grounded mustard seeds and all spices in it. Then add lemon juice.


5. Now take tadka pan and heat mustard oil in it untill it becomes Smokey. Then slowly pour the hot mustard oil over the mixed spices.

6. Now mix it very well and then add chopped chillies in it and mix well.

7. Now chilli pickle is ready. Keep it in the strelized jar. You can keep this pickle for 2 to 3 days at room temperature. So enjoy this spicy chilli pickle with puri, pratha, rice, chapati or as your choice….enjoy!

*Basic Chilli Pickle*



15 Green pepper

7 Tbsp Coriander seeds (coarsely grounded)

5 Tbsp Fennel seeds (coarsely ground)

2 Tbsp Mustard seeds

2.5 TSp Salt

Pinch of asafoetida

1 Tsp turmeric

3 Tbsp mustard oil


(It is highly advised to wear gloves while preparing chilly pickle. It will help to avoid burning sensation)

1. To prepare chilli pickle, first wash and dry the chillies and cut a vertical length wise slit in each one.


2. Take a big bowl add all spices coriander, fennel seeds, mustard, asafoetida salt turmeric and mix well.


3. Now heat oil until it turns hot and pour over the dry ingredients mixture and mix well.

4. Stuff the spice mix into the green pepper and place in a sterilised glass jar.

5. Chilli pickle is ready. You can eat it as it is or after 2 or 3 days it becomes more tasty, you can enjoy this chilli pickle with chapati, pratha, poori or as your taste.

You can refrigerate use chilly pickle up to one month.

Tangy Lemon Pickle


Handmade pickles are always the demanding pickles and reasons are very simple – we can trust the ingredients, we can trust the hygiene quality and moreover we all in love with that taste. Being expert in making almost all pickles, my grandmother always the best in making lemon pickle.


As a part of learning and also with intention to share that home made demanding recipe with you all – today i am going to follow the same which i learnt from massive experience holder my grand mother.


This is very easy recipe as ingredients are very easily available like basic spices salt, turmeric, chilli, some pickle spices kalonji mustard and all. I am also using oil because oil preserve lemon pickle for longer time. In this recipe you can also use limes instead of lemons.




15 to 17 lemons

1 tsp Kalonji

1 tsp turmeric

1 tsp black pepper powder

2 tblsp mustard oil

2 tblsp rock salt

1/2 tsp mustard seeds

3 to 4 pinch Asafoetida

1 tsp red chilli powder




1. Take a deep pan and boil 3 cups of water in it.


2. Now turn the heat slow and add washed lemons in it. Let them simmer for 10 to 15 minutes.


3. After 15 minutes, turn off the heat and drain out the water from lemons. Let them cool completely.


4. Now cut them in quarters or as per your desired shapes and deseed them.


5. Now add black pepper, salt, chilli powder, turmeric in it and mix well.



6. Now heat mustard oil in tadka pan. When oil is that hot that you can see smoke coming out of it, add mustard seeds in it. Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks.



7. Mix it very well. Now tangy lemon pickle is ready. You can enjoy this tangy lemon pickle with rice, paratha, poori or as your choice……enjoy!!!😊


Instant Chilli Pickle

*Instant Chilli Pickle*

A quick & easy way
Only 4 ingredients except chillies.


(रेसिपी इंग्लिश और हिन्दी दोनों भाषा में उपलब्ध है)

The instant chilli pickle is a very quick and easy recipe to prepare. Just to prepare this recipe, we need to stir fry chillies alongwith spices however i am making it with a twist and hope you all going to like it.

We can make it ready within 10 to 12 minutes maximum. It is also good option for traveling bcoz it can be easily store for long time like one week or more according to weather. For this recipe you can use any fresh green pepper, according to your choice hot or normal. Lets begin to make this spicy pickle.



250 grams green chillies
1 tsp turmeric powder
1 tsp salt
1.5 tbsp cooking oil
1tbsp homemade mango pickle

1. Wash and chop the green chillies.

2. Heat oil in a thick bottomed pan.


3. Now add chillies, turmeric powder and salt and mix well.


4. Cover and cook for approx 2 to 3 minutes on low heat or till tender.

5. Now open the lid and add home made mango pickle.


6. Stir fry for a minute on low heat.


7. Now remove from the heat. And instant chilli pickle is ready.
Serve along with chapati, poori, paratha or as your choice….😊

(रेसिपी हिन्दी में)

*झटपट (इंस्टैंट) मिर्च का अचार*

(इस अचार में मिर्च के अलावा सिर्फ 4 चीज़ों का प्रयोग किया गया है)


आवश्यक सामग्री

250 ग्राम हरी मिर्च
1 छोटी चम्मच हल्दी पाउडर
1 छोटी चम्मच नमक
1.5 बड़ी चम्मच तेल
1 बड़ी चम्मच घर पर बना आम का अचार

निर्देशानुसार बनाएं

1. हरी मिर्च को धोकर काट लें.

2. एक भारी तली के पैन में तेल गरम करें.

3. अब इसमें काटी गई हरी मिर्च, हल्दी, नमक और तेल डालकर अच्छी तरह मिला दें.

4. इसे ढककर 2 से 3 मिनट तक धीमी आंच पर पकाएं या मिर्च के मुलायम होने तक पकाएं.

5. अब ढक्क्न को हटाये और इसमें घर का बना आम का अचार डालकर अच्छी तरह मिला दें. और एक मिनट तक और पकाएं.

6. अब गैस को बंद कर दें. आपका झटपट मिर्च का अचार तैयार है . आप इसे चपाती,पूरी,पराठा या अपनी पसंद के अनुसार किसी भी चीज़ के साथ परोस सकते हैं . आप इसे अपने साथ लंबे सफर में भी ले जा सकते है क्योंकि इसे आप काफी दिन तक स्टोर कर सकते हैं यह जल्दी से ख़राब नहीं होता और बनने में भी आसान है इसलिए यह सफर के लिए अच्छा विकल्प है..😊

Coconut chatni


**Coconut Chatni**
(रेसिपी इंग्लिश और हिन्दी दोनों भाषा में उपलब्ध है)


1. Grated coconut = 1 cup.
2. Yogurt = 1/2 cup.
3. Grated ginger = 1 tsp.
4.Chopped Green chillies =2
5. Black pepper powder = 1/2 tsp.

For The Tempering

1. Mustard seeds = 1 tsp
2. Curry leaves = 2 or 3
3. Oil = 1 tsp.
4. Cumin seeds = 1/2 tsp.
5. Coriander leaves.


1. Put the coconut
yogurt,green chillies, ginger, black pepper powder and salt in a blender.

2. Add little water and grind to make a fine paste.

3. Keep aside.

4. Prepare the tempering by heating the oil and adding the mustard seeds,cumin seeds, curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chatni and mix well and then remove the curry leaves and garnish with coriander leaves. Now coconut chatni is ready.
Refrigerate and use as required.

**नारियल की चटनी**
आवश्यक सामग्री

1. कसा हुआ नारियल = 1 कप.
2. दही = आधा कप.
3. कसा हुआ अदरक = 1छोटी चम्मच.
4. कटी हुई हरी मिर्च = 2.
5. काली मिर्च पिसी हुई = आधा छोटी चम्मच.

*चटनी में तड़का लगाने के लिए आवश्यक सामग्री *

1. सरसो के दाने = 1 छोटी चम्मच.
2. करी पत्ता = 2 से 3.
3. तेल = 1 छोटी चम्मच.
4. जीरा = आधा छोटी चम्मच.
5. धनिया पत्ती 3 से 4.

निर्देशानुसार बनाएं…

1. नारियल,दही,हरी मिर्च,अदरक,नमक और काली मिर्च को ब्लेंडर में डालें और इन सभी को बारीक़ पीस लें.

2. आवश्यकतानुसार मिश्रण को पतला करने के लिए आप पानी का भी प्रयोग कर सकते है.

3. मिश्रण के पिस जाने पर इसे एक तरफ रखें.

4. तडका लगाने के लिए तेल गरम करें, इसमें सरसो के दाने , जीरा ,करी पत्ता डाले सरसो के दाने जब चटकने लगे उस वक़्त गैस बंद कर दे और ये तड़का पीसे हुए मिश्रण पर डाल दें. अब इसे अच्छे से मिलाए और करी पत्ता हटाकर धनिया पत्ती से सजाये….नारियल की चटनी तैयार है
आप इसे फ्रिज में रखकर अपनी इच्छानुसार कभी भी प्रयोग में ला सकते है…😊