Amla (Indian Gooseberry)

Every winter, when the amla trees of UP shed their hard, pale-green fruit, our mother would begin her annual ritual. The whole amlas would be washed, dried, and then either sun-cured in spiced mustard oil or cooked slowly into a rich murabba with jaggery.

Amla has been at the centre of Indian Ayurvedic wisdom for thousands of years — and for good reason. It is the single richest natural source of Vitamin C known to food science, with levels that survive even cooking and preservation. Our Banarasi amla achar carries all of that nutrition in every sour, slightly bitter bite.

At Salteen, we source whole amlas from UP farms during the peak winter harvest window — October to February — when the fruit is at its densest and most nutritious. Each batch is preserved whole in our cold-pressed mustard oil with the traditional Banarasi spice blend our family has used for three generations.

Amla is considered the most nutritionally dense fruit in traditional Indian medicine. Its benefits are preserved even through pickling, making Salteen amla achar one of the most nourishing condiments you can have on your table.

Amla is used whole in Salteen's traditional amla achar and as a key ingredient in murabba preparations. Its natural tartness and preservative properties make it both a flavour powerhouse and a health-giving ingredient.