Aamla Kuchcha / Gooseberry grated pickles

aamla kuchcha

Winter is commencing!! Cold and cough has entered most of our houses. You could easily hear the loud sneezing or coughing sounds of your neighbors during early morning hours. This is the best time to introduce the highly beneficial Gooseberries or aamla in your daily diet. These are the richest source of vitamin C, vitamin A, manganese and dietary fibers. They help to prevent osteoporosis, balance the blood pressures and enhances food absorption. It also strengthens the lungs, regulates elimination of free radicals, enhances fertility, helps the urinary system, improves skin quality, and promotes healthier hair. This fruit acts as a body coolant, flushes out toxins, increases vitality, aids in vision care, improves the muscle tone and, acts as an antioxidant.

One of India’s leading nutrition and exercise science expert, Rujuta Diwekar, advocates that we follow our grandmothers’ wisdom, and not be swayed by modern trends. Eat everything that our grandmothers cooked because they were good, tasty, nutritious and had every essentials we earn for today. I am a big follower of hers and totally agree with her views. Taking the same note, I bring a nutritious side recipe that can be consumed any time of the day with any of your favourite meal.  In Hindi, we call this pickle as Aamla Kuchcha or the grated gooseberry pickle.

Preparation Time:  10-15 minutes.

Cooking Time: 1 day

Serving: 1 jar (approx 500 gm)


350 gms Gooseberry

1 tbsp grated ginger

1 tbsp grated garlic

2 green chilies

1 tsp Carrom seeds

1 tsp Nigella seeds

1 tbsp mustard oil

Salt to taste


A very simple recipe where you don’t need to put any strain. Simply wash the gooseberries properly and chop them. I have an electric chopper to help me in such works. Grate or chop everything either in the chopper or by hand. In a bowl (do not use aluminium bowls), add salt, carom seeds, nigella seeds, green chilies, chopped garlic and ginger and mix well. Finally add mustard oil for extra flavour and preservation.

Now, keep this bowl in the sunlight for atleast 6-7 hours. The sunlight will cook the grated gooseberries making them tender. This also provides additional preservation to the pickles. You can start consuming the pickles after a day.

Enjoy your gooseberry pickles with rice or any of your meals. After a day, keep refrigerated.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s