Amla ka achar | Amla Pickle Recipe | आंवले का तुरन्त बनने वाला लच्छा अचार
Amla pickle is warm in its nature and it is perfect to serve with any dish. Gooseberry pickle has a lip-smacking taste and it is tastier to eat too.
Here is a step by step recipe along with pictures to make Amla pickle. This recipe will explain to you how to make this pickle and preserve it.
Direction:
Getting Ready:
Take 250 grams of larger sized gooseberries.
Boil 1 to 1.5 cups of water in a vessel and place a strainer over it.
Place gooseberries over it and steam while covering it for 6 to 7 minutes.
In the meantime, coarsely ground 2 tsp of fennel seeds, 1 tsp of fenugreek seeds, black mustard seeds and a ½ tsp of cumin seeds.
The gooseberries will be steam cooked after 6 minutes and afterwards, keep them aside to cool down.
After cooling the gooseberries, grate them along with 2 inches of the ginger baton.
Preheat a ¾ cup of mustard oil in a pan.
After heating it, switch off the flame and decrease the temperature of the oil.
Add 2 pinches of asafoetida, a ½ tsp of nigella seeds, grated ginger to it.
Add the coarsely ground spices, stir and roast for 2 minutes.
Add the grated gooseberries along with a 1.5 tsp of turmeric powder, 2 tsp of red chilli powder, salt and mix them well.
Stir and cook it for 2 minutes then, wait for the temperature to decrease.
Add a ¼ cup of sugarcane vinegar to it and mix well.
Instant gooseberry pickle will be ready to be served.
Serving
- You can eat it instantly or you can wait for 3 days to ferment it but, make sure that you stir it once a day.
- You can store and eat it for 6 months.
- Gooseberry- 7 (250 gms)
- Ginger- 2 inch Baton
- Mustard Oil- ¾ cup (150 gms)
- Fennel Seeds- 2 tsp
- Fenugreek Seeds- 1 tsp
- Mustard Seeds- 1 tsp
- Cumin Seeds- ½ tsp
- Nigella Seeds- ½ tsp
- Turmeric Powder- 1.5 tsp
- Kashmiri Red Chili Powder- 2 tsp
- Asafoetida- 2 Pinch
- Salt- 2 tsp or as per taste
- - Take 250 gms of larger sized Gooseberry, boil 1 to 1.5 cups of water in a vessel and place a strainer over boiling water.
- - Place Gooseberries on the strainer and steam them after covering for 6 to 7 minutes.
- - Coarsely Ground 2 tsp of Fennel Seeds, 1 tsp Fenugreek Seeds, 1 tsp of Black Mustard Seeds and ½ of Cumin Seeds for the Masala.
- - After 6 minutes, Gooseberries has cooked so keep them aside to cool down.
- - Grate the cooked Gooseberries and 2-inch Ginger Baton.
- - Preheat a Pan along with ¾ cup of Mustard Oil, switch off the flame and decrease the heated Oil temperature slightly.
- - Add 2 pinch of Asafoetida, ½ tsp of Nigella Seeds, Grated ginger in the heated Oil.
- - Add coarsely ground spices and roast them while continuously stirring it for 2 minutes.
- - Add the grated Gooseberries along with 1.5 tsp of turmeric powder, 2 tsp of red chilli powder, 2 tsp of salt and mix them properly.
- - Stir and cook it for 2 minutes then, wait until its temperature decrease.
- - Add ¼ cup of Sugarcane Vinegar and mix them properly.
- - Instant Gooseberry Pickle is ready to be served.
- Serving:
- - You can eat it instantly or you can wait for 3 days to ferment it but, make sure that you stir it once in a day.
- - You can store and eat it for 6 months.
