Traditional Bihari Awla Achar Recipe (Authentic Mustard Oil Amla Pickle)

Awla (Indian gooseberry) pickle is a treasured winter preparation in many Bihari households. Made using sun-dried amla, coarse roasted spices, garlic and mustard oil, this achar develops a deep, bold and authentic flavor over time.

This recipe follows the traditional method — drying, roasting, coarse grinding, mixing and sun curing — exactly the way it is prepared in villages of Bihar.

• Sun-dried amla for natural preservation
• Coarsely ground traditional spices
• Use of mustard oil and hing
• No artificial preservatives
• Strong, rustic and authentic flavor

• 2.5 kg fresh amla (sun dried for 3 days)
• 350–400 ml mustard oil
• 7 tbsp salt (adjust to taste)
• 2 tbsp turmeric powder
• 4 tbsp Kashmiri red chili powder
• 6 tbsp mustard seeds
• 4 tbsp fennel seeds
• 3 tbsp coriander seeds
• 2 tbsp fenugreek seeds
• 2 tbsp nigella seeds (kalonji)
• 1/2 tbsp hing
• 3 tbsp crushed garlic

The amla pieces were cut and dried in sunlight for 3 full days until completely moisture-free. This step is very important to ensure long shelf life.

Mustard, fennel, coriander, fenugreek and kalonji were dry roasted on low flame (without oil) for 2–3 minutes until aromatic. The spices were then cooled completely.

The roasted spices were ground coarsely — not into fine powder — to maintain the authentic Bihari achar texture.

All dried amla pieces were placed in a large dry vessel.

• Salt was added first and mixed well.
• Turmeric and red chili powder were added next.
• Coarse ground spice mix was combined thoroughly.
• Crushed garlic was mixed in.

Mustard oil was heated until smoking point, then turned off. Hing was added to the hot oil and allowed to cool completely. The cooled oil was poured over the amla mixture and mixed thoroughly until all pieces were well coated.

The prepared pickle was transferred into a clean, completely dry glass jar. It was pressed down gently to ensure oil covered the top layer.

The jar was kept in sunlight for 2–3 hours daily for a couple of days to enhance flavor and natural curing.

• Always use a dry spoon.
• Ensure oil layer remains above the pickle.
• Store in airtight glass jar.
• Properly prepared pickle lasts 8–12 months.

• Dal-Chawal
• Paratha
• Khichdi
• Litti-Chokha

This homemade Bihari awla achar reflects patience, tradition and authentic village-style cooking. After 5–7 days, the flavors deepen beautifully, giving a rich mustardy and spicy taste.