Amla (Indian gooseberry) is loved for hair oils, hair masks and glowing face packs, but fresh amla is seasonal and spoils fast. Preserve it the way you would for achar: clean jars, dry hands, the right amount of salt or oil and a little patience. Here are five easy methods, written like pickle recipes.
1. Sun-Dried Amla Slices (Amla Chips)
You need: 1 kg fresh amla, a pinch of turmeric (optional), a clean muslin cloth.
Method: Steam the amla for 5 to 7 minutes until the segments open. Cool, deseed and separate the segments. Spread them on a clean tray or cloth, cover lightly and dry in strong sun for 3 to 5 days until crisp. Store in a dry, airtight glass jar. They keep well for several months and are the best base for oils and powders.
2. Homemade Amla Powder
You need: Fully dried amla slices.
Method: Grind the completely dry slices in a dry grinder and sift the powder. Spoon it into a dry jar with a tight lid. Always use a dry spoon, because even one drop of water can bring mould. Use it for hair packs, face masks and scrubs.
3. Amla Oil Infusion (Achar Style Oil Jar)
You need: ½ cup dried amla slices, 1 cup coconut or sesame oil, a few fenugreek seeds (optional).
Method: Put the dried slices in a dry glass jar and pour in the oil until they are fully covered. Close and keep in the sun for 7 to 10 days, shaking daily, as you would with an oil achar. Strain and store in a clean bottle. Use dried amla, not fresh, because moisture in fresh fruit can spoil the oil.
4. Salt-Preserved Amla (Pickle Style Jar)
You need: 500 g whole amla, 3 tbsp rock salt, ½ tsp turmeric.
Method: Steam the amla until just soft, then cool and dry it completely. Toss with salt and turmeric, pack into a sterilised dry jar and press down. Keep in the sun for a few days, then store in the fridge. Rinse off the salt before using it in a hair rinse or mask. Do not apply it directly to the skin.
5. Frozen Amla Puree Cubes
You need: 500 g fresh amla, a little water.
Method: Deseed the amla, blend into a smooth puree with a splash of water and pour into an ice cube tray. Freeze, then move the cubes into a freezer bag. Thaw one cube at a time for a hair mask or face pack. Do not refreeze thawed puree.
Storage Tips That Matter
- Sterilise jars and let them dry completely before filling.
- Keep jars away from damp areas and direct heat.
- Label each jar with the date.
- Throw away anything that smells sour, looks fuzzy or changes colour.
- Do a patch test on your inner arm before using a new amla mixture on your face or scalp.
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