Brine Amla or Fermented Amla Pickle is one of the simplest and healthiest ways to enjoy Indian gooseberries all year round.
Made by soaking amla in salt water, this salted amla recipe is light, tangy, and naturally fermented, a perfect way to preserve its nutrition without using oil or spices.
If you’re looking for a healthy, easy-to-make pickle, this brine amla is something you’ll fall in love with. (step-by-step-recipe-video)
About Brine Amla Recipe:
When I was small, there was an amla tree in our angan, right near the pooja place where we worshipped our kuldevi.
Back then, I never paid much attention to it,
it was just another tree for me.
But my mother would worship it every year during Aura Navami.
Only after marriage did I learn that Aura and Amla are the same, and that this humble fruit carries so many health benefits.
After marriage in my new home , I saw everyone consuming brine amla regularly, not just in winter, but throughout the year.
That’s when I understood how something so simple can be so powerful.
This easy amla in salt water recipe is now a part of my kitchen too, made in minutes, stored easily, and eaten like a fruit whenever we like.
You might also want to check out my Brine lololikka pickle here.
What is Brine Amla?
Brine Amla (or Amla in salt water) is a naturally fermented Indian gooseberry preparation.
Fresh or frozen amla are soaked in warm salted water with a few green chilies for flavor.
In 2-3 days, the gooseberries absorb the salt, turn juicy, and develop a mild tang.
There’s no oil, no turmeric, and no heavy spice, just the clean, natural taste of amla with a hint of saltiness.
It’s a delicious way to get the benefits of amla without the bitterness.
Serving Suggestion for Pickled Amla:
Brined gooseberries are so delicious that you can simply eat them like a fruit!
They also taste amazing with:
- Steamed rice and dal
- Curd rice or khichdi
- Plain or stuffed parathas
- Or just one as a mid-day digestive snack
Storage Suggestion:
- Store in a clean glass jar with an airtight lid.
- Make sure amla stays completely submerged in water.
- Always use a dry spoon to take them out.
- Keep refrigerated once brined.
- Enjoy within a week for the best taste.
Pro Tips for Perfect Salted Amla Recipe:
- Use only warm water (not hot), to support gentle fermentation.
- Always use boiled and cooled water to avoid contamination.
- Frozen amla works beautifully and brines faster.
- A gentle shake once or twice a day ensures even salt absorption.
Health Benefits of Amla:
Amla, or Indian gooseberry, is one of the most nutrient-rich fruits you can add to your diet.
This pickled amla version keeps all the goodness intact since it’s made without heat or oil.
Here’s why it’s good for you:
Boosts immunity – High in Vitamin C and antioxidants.
Improves digestion – The light brine aids gut health.
Supports hair and skin health – Regular intake promotes glow and growth.
Regulates metabolism – Helps balance sugar and cholesterol levels.
Natural detoxifier – Flushes out toxins and keeps you feeling light.
Make it once, and you’ll find yourself keeping a jar ready all year long.
Why You Should Make This Amla in Salt Water:
Requires only a few simple ingredients.
Made without oil or turmeric, clean and natural.
Can be consumed all year round, not just in winter.
Naturally fermented and gut-friendly.
Preserves the nutrients and taste of fresh amla.
Tastes delicious as a healthy snack or side.
Looking For Some More Recipes Like This:
If you enjoyed this Salted Amla Recipe, here are some more traditional and healthy pickle recipes you might love trying next:
Each of these recipes carries a story, just like Brine Amla. Connecting old traditions with today’s healthy kitchen.
Try them, and bring back those forgotten flavours that make every Indian meal complete.
Basic Ingredients Used To Make This Pickled Amla:
You only need a handful of simple ingredients to make this brine amla at home.
Each one plays an important role in preserving the gooseberries naturally while adding just the right balance of flavor and nutrition.
Amla (Indian Gooseberries):The hero ingredient of this recipe. Choose firm and fresh amla, they should be light green, unbruised, and slightly hard to the touch.
Amla is rich in Vitamin C, antioxidants, and minerals, making this salted amla recipe not just tasty but also incredibly healthy. Frozen amla works equally well if fresh ones aren’t in season.
Salt: Salt is the heart of this amla in salt water recipe. It acts as a natural preservative that prevents spoilage and supports the light fermentation process.
Always use pure, non-iodized rock salt or sea salt, they bring out the natural tang of the gooseberries and help them stay crisp.
Water: Water forms the brine that gently pickles the amla. Always use boiled and cooled water to avoid contamination and ensure a clean fermentation.
Warm water helps the salt dissolve faster and allows the amla to absorb the flavors evenly. The key is to make sure all the gooseberries are completely submerged.
Green Chilies: Just a couple of green chilies add a mild, refreshing spice that balances the tartness of the amla.
This little touch makes the pickled amla flavorful without overpowering its natural taste.
You can skip it if you prefer a plain version, but even one slit chili can elevate the flavor beautifully.
That’s it, just four ingredients, and your brine amla is ready to ferment.
No oil, no turmeric, no complex masalas, just pure, wholesome simplicity that keeps this recipe light, refreshing, and nutritious all year round.
How to Make Salted Amla Recipe:
Let us learn how to make Brine Amla with my easy to follow step by step method. You can download the below recipe card for easy reference.
Frequently Asked Questions About This Salted Amla Recipe:
How long does brine amla last?
It stays good for about a week in the refrigerator. You can prepare fresh batches anytime.
Can I use fresh amla instead of frozen?
Yes, fresh amla works perfectly, it just takes a little longer to brine.
Can I add turmeric or spices?
Traditionally, this version doesn’t use any spices or turmeric, the idea is to keep it simple and natural.
My amla turned too soft. Why?
That happens if the water is too hot. Make sure the water is only slightly warm.
Can I reuse the brine?
It’s best not to reuse it. Always prepare fresh brine for each batch.
Can I use Himalayan pink salt instead of regular salt?
Yes, you can absolutely use Himalayan pink salt. It not only enhances the taste but also adds extra minerals like magnesium and potassium.
It’s a great choice for making this salted amla recipe even healthier.
Why is my brine turning cloudy after a few days?
A slight cloudiness in the water is completely normal, it means natural fermentation is happening. However, if you notice any foul smell or mold on top, discard the batch and start fresh using sterilized jars and boiled water.
Can I store brine amla outside the fridge?
If the weather is cool, you can keep the jar at room temperature for 2-3 days. After that, it’s best to refrigerate it to stop over-fermentation and retain the crispness of the amla.
How do I know when the amla is perfectly brined?
When you bite into it, the amla in salt water should feel tender yet firm, with a slightly tangy-salty flavor. If it still tastes raw and very sour, leave it for another day to soak in the brine fully.
Is it okay to add lemon juice or vinegar for extra tang?
Traditionally, brine amla is made without any acid like vinegar or lemon. The tang develops naturally during fermentation. Adding vinegar changes both the taste and the natural probiotic benefits.
Does this recipe work with other fruits or vegetables?
Yes! The same amla in salt water method can be used with tender mangoes, lololikka, or even small green plums. Each fruit gives a unique flavor and texture.
Can I make this recipe in an earthen pot instead of a glass jar?
Yes, absolutely. In fact, using an earthen pot can enhance the flavor slightly due to its porous nature. Just ensure it’s food-safe and clean before adding the ingredients.
Is brined amla good for kids or elderly people?
Yes, it’s a wonderful way to include amla in everyone’s diet. Just make sure it’s not too salty or spicy for children. For elderly people, it’s easy to digest and supports immunity naturally.
What should I do if my amla floats above the brine?
If some gooseberries float, just shake the jar once or twice a day, or gently press them down using a clean spoon. It’s important they stay submerged to avoid spoiling.
Can I drink the brine water daily?
Yes, a tablespoon of amla brine water can be very beneficial for digestion. It’s rich in minerals and mild probiotics. However, because it contains salt, people with high blood pressure should consume it moderately.
Does frozen amla have the same nutrients as fresh amla?
Yes, frozen amla retains most of its Vitamin C and antioxidants. That’s why this brine amla recipe works perfectly even when fresh gooseberries aren’t in season.
My Recommended Product:
For recipes like this, I prefer using a glass storage jar with an airtight lid. It helps with clean fermentation and keeps the amla fresh for days.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
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- Ideal for storing dry fruits, tea & coffee powder, masala, cookies, snacks, etc.
- Round shaped transparent jar for storing spices, cookies etc.
- Steel lids to store the contents fresh.
- Transparent glass body.
- Make your kitchen counter and pantry organized with this stylish jar, perfect for your beautiful home and kitchen, it help you save space in your kitchen.
You Might Also Want To Try:
Amla Chunda
Aam ki Launji – How to make Instant Gudamba Recipe
Aam ka Murabba
Chakka Varatti Recipe | How to Make Traditional Jackfruit Jam at Home
Mango Pickle Achar
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Happy Cooking!!!
