SAMRUDHI'S Awala Pickle, Annapurna SHG, Natural Ingredients, No Artificial Colour, Pack of 1000gm

Awala is amla, the Indian gooseberry. The fruit is sharply sour with a slightly bitter, puckering finish, so an awala pickle is bold and best eaten in small amounts with a plain meal.

This 1 kg jar of SAMRUDHI'S Awala (Amla) Pickle is made by Annapurna SHG, a women's self-help group in Amravati district.

How to use it

• A spoonful on the side of varan-bhaat, dal-rice or curd rice.
• With bhakri, chapati, thepla or paratha, or tucked into a tiffin.

Keeping it well

• Always use a clean, dry spoon — moisture is what spoils a pickle.
• Close the lid after each use and store away from sunlight.
• Check the pack for the ingredient list, best-before date and storage advice.

Prefer a different size? See the 350 g jar. Not sure which pickle to pick? Our guide to Maharashtrian pickles compares limbu, awala, kavath, karle and more.