Amla is extremely beneficial for health. It’s rich in iron and vitamin c. There are several ways the traditional pickles are prepared in india and south east asian countries.
Ingredients of Amla Pickle
-
- 250 grams Indian gooseberry
- ⅓ cup sesame oil
- 3 garlic cloves
- 2 tablespoons mustard seeds
- ¼ teaspoon fenugreek seeds
- 3 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 1.5 tablespoons salt
- 1 tablespoon lemon juice
- ¼ cup sesame oil
- ¼ teaspoon asafoetida
How to Make Amla Pickle
-
Rinse the amla very well in water. Dry with a clean kitchen towel.
-
Add mustard seeds and fenugreek seeds in a grinder.
-
Grind to a semi-fine powder.
-
Chop the amla and remove the seeds.
-
Heat sesame oil in a kadai.
-
Add the chopped amla pieces.
-
Cover the pan and let the amla pieces cook in oil.
-
This cooking on a medium heat for about 7 minutes.
-
Switch off the heat. Add 3 medium garlic cloves.
-
Set aside for about 10 minutes and let the amla pieces be in the pan only. Do not remove them.
-
Add red chili powder, turmeric powder, salt as required and the ground mustard seeds and fenugreek powder.
-
Add salt. Mix very well.
-
Let this mixture cool at room temperature.
-
Add lemon juice when the pickle mixture has cooled. Mix again.
-
Spoon the pickle in a clean sterilized glass jar. Cover with a lid and set aside.
Tempering For Amla Pickle
- Heat sesame oil in a small pan.
- Keep the heat to a low and add hing.
- Mix well and switch off the heat.
- Put this tempering in the pickle jar.
- Serve Amla Pickle or Amla ka Achar with your everyday meal.
