How to consume Fresh Amla?

How to consume Fresh Amla? 


Amla, also known as Amalaki or Nellikka, is a nutrient-dense fruit high in Vitamin C and has antioxidant effects. Because it is readily available during the winter, we must consume it in various ways. Pachranga farm-fresh Amla Pickle contains vitamin C, making it ideal for use during a cold and beneficial for digestion, and simple to digest.


While Amla is in season, here are 7 simple ways to enjoy it.


Here are some of the benefits of amlas:


  • Flush out pollutants and promote healthy skin and hair
  • Increase the absorption of food
  • Maintain a healthy level of gastric acid
  • Assist with liver function
  • Improve mental function by nourishing the brain
  • Enhance your cardiovascular health
  • Strengthen the lungs
  • Keep the urinary system in check
  • Encourage good eye health


So, now that you know why let’s talk about how to do it! While amlas are in season, here are seven simple ways to enjoy them.


  1. Chop them up and eat them with salt and pepper.
  • 2 amlas (Indian gooseberries)
  • a dash of pepper


  • Slice the amlas and season with a pinch of salt.
  • Boil them with salt and turmeric (Haldi).


  1. This dish is ideal for those who find amla (khatta) too sour to eat on its own.


  • 2 amla berries
  • a half teaspoon of turmeric (Haldi)
  • Season with salt to taste (optional)


  1. Lay them out in the sun to dry.
  • 10 a.m. ingredients
  • Season with salt to taste
  • A dash of lemon juice to taste.
  • Combine the lemon juice and salt in a mixing bowl and toss the slices.


  1. Make amla juice and drink it first thing in the morning.
  • 4 entire amlas, deseeded and roughly chopped Ingredients
  • 1 tsp amla powder (store bought or homemade)
  • 1/2 teaspoon star anise powder (chakri phool)
  • 1 tablespoon of honey
  • 4 tbsp ice (crushed)


  • In a mixer, combine the amla, amla crush, star anise powder, and 112 cup water and blend until smooth. Remove the pulp and strain it.


  1. Try this fiery amla relish.
  • 10 amlas (Indian gooseberries)
  • 3 tsp fenugreek seeds, split (Methi Kuria)
  • 3 tsp coarsely ground fennel seeds (saunf)
  • 1 tsp turmeric powder (optional) (Haldi)
  • 2 tablespoons mustard oil
  • 112 teaspoon salt


  • Boil the amlas for about 8 to 10 minutes in water. Allow them to cool after draining the water. Remove the seeds from the amlas and cut them into wedges.
  • Toss in the amla pieces thoroughly.
  • Pour the pickle into a glass jar and seal it. Allow the jar to sit in the sun for 3–4 days.
  • This pickle can be kept at room temperature for up to a month or in the refrigerator for up to six months.


  1. Try this nutritious amla chutney.
  • 2 amlas (Indian gooseberries)
  • half a cup of mint (pudina)
  • a half-cup of coriander
  • 1 onion, chopped
  • 3–4 cloves garlic
  • 1 chilli (green)
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • a half-cup of yogurt
  • toasted peanuts (about 15-20)


  • In a blender, combine all ingredients and blend until a fine paste is formed.
  • This chutney is delicious with parathas, dhoklas, idlis, dosas, and even kababs.



In rat liver fed chow or fructose, amla reduced low-density triglyceride cholesterol and elevated Cholesterol level. In addition, top Amla Pickles suppliers keep prevented insulin resistance in ovariectomized and fructose-fed rats and lowered TG levels.

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