Amla pickle recipe or Indian gooseberry pickle
we all know that an amla also called as Indian gooseberries are rich in vitamin C and Antioxidants. for this reason amla is good for treating arctic. They are good for digestion too. We usually have amla as a candies after the lunch or dinner. Here we tried to bring out how to make Amla pickle and how to store them.
INGREDIENTS TO PREPARE AMLA PICKLE
(Measuring cup used, 1 cup = 250 ml)
Main ingredients:
- Amla or Indian gooseberry (small or bigger) : 400 gms
- red chili powder or lal mirch powder : ¼ cup
- turmeric powder or haldi : 1 tsp
rock salt or sendha namak : ½ cup or add as required
For tempering:
- sesame oil : ½ cup + 3 tbsp
- mustard seeds : 1 tsp
- fenugreek seeds or methi ke dane : 1 tsp
- asafoetida or hing : 1 tsp
INSTRUCTIONS PREPARE AMLA PICKLE
- First wash the amla in water. Dry them with the kitchen napkin. There should be no trace of the moisture.
- If small amla, keep whole, since seeds are very small.
- If big sized, then chop and discard the seeds.
- Take amla in a large bowl.
- Add the red chilli powder, turmeric powder and rock salt. Mix all very well.
- In another pan, heat the sesame oil first.
- Then add mustard seeds & fenugreek seeds and allow them to splutter.
- Then add the hing. Stir and switch off the flame.
- Let the oil cool completely and then pour it over amla marinated with the spices. Mix very well.
- Spoon the pickle in the sterilized jar.
- Close tightly with the lid and keep the pickle in a dry corner of your kitchen for 7 days.
- After every 2 to 3 days, give the pickle bottle or jar the good shake or stir with a clean dry spoon.
- The amla pickle would be ready after 7 days.
- Once the amla pickle is ready, keep in the fridge or at room temperature.
- In cold climates, you can keep outside. In a hot and humid climate, keep in the fridge. Serve amla pickle with any indian meal of your choice.
Now the amla pickle is ready for serving