It is basically a instant version of the tangy and spicy pickle recipe prepared from sour indian gooseberries. The recipe makes a small batch of pickle and goes very well with dal-rice, curd rice and sambar-rice. In fact, you can even mix the pickle with steamed rice and have.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time; 20 mins
INGREDIENTS of Amla Pickle
- 2 tsp mustard seeds
- 1 tsp methi
- 1 tsp fennel seeds
- 7 amla
- ¼ cup mustard oil
- 1 tsp mustard seeds
- pinch of hing
- 2 tsp kashmiri red chilli powder
- 1 tsp turmeric
- 1 tsp salt
How To Make Amla Pickle
- wash and steam the amlas for 10 minutes.
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Cool completely.
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Open the amla by separating the segments and removing the seeds from centre.
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Dry roast mustard, methi and fennel seeds till they turn golden.
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Blend to fine powder. keep aside.
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Heat ¼ cup mustard oil.
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Add in 1 tsp mustard and pinch of hing.
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Switch off the stove and add in steamed amlas.
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Add chilli powder, 1 tsp turmeric and 1 tsp salt. mix well.
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Add prepared pickle masala and mix well.
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Instant amla pickle is ready to be served.
