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Amla Launji Pickle Recipe

आंवला लौंजी, इम्यूनिटी बढाने के लिये । Sweet amla pickle- Gooseberry pickle- Immune Boosting Recipes

 

Amla launji is a sweet-sour pickle, where amla pieces are sauteed with spices and cooked in jaggery syrup. Amlas (gooseberries) are nutritious fruits, but not everyone can enjoy them directly. If you can’t have them in their natural form, then you can enjoy them as Launji.

Follow the directions below, along with the images, and prepare exquisite amla launji pickles.

Directions:

1. Boil 2 cups of water into a cooking pot.

2. Add 250 grams of medium size amla to the boiling water.

3. Cover and cook the amlas over low-medium heat till firm.

4. After 10 minutes, take the amlas out and break them into pieces once cool down.

5. Heat 2 tbsp of mustard oil in the Kadai.

6. Add 1 tsp fennel seeds, 1 tsp of fenugreek seeds, and roast them briefly over low heat.

7. Add 1-pinch hing, 1 tbsp grated ginger, and amla pieces to the pan.

8. Add 1 tsp turmeric powder, 1 tsp coriander powder, 3 tsp fennel powder, 1/2 tsp jeera powder, 1/2 tsp garam masala, 1 tsp red chili powder, 1 tsp salt, and 3/4 tsp black salt.

9. Add 3/4 cup of dashed jaggery and mix well.

10. Cook over low heat for 5-6 minutes till the jaggery melts.

11. Allow the pickle mixture to get thicker.

12. Take the pickle out in a bowl and leave it for 2-days.

13. Khatta-meetha amla pickle is ready to be served.


Amla Launji Pickle Recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
 
Amla launji is a sweet-sour pickle, where amla pieces are sauteed with spices and cooked in jaggery syrup.
Ingredients
  • Indian Gooseberry - 250 gms
  • Mustard Oil - 2 tbsp
  • Fenugreek Seeds - 1 tsp
  • Fennel Seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Ginger - 1 tbsp, grated
  • Turmeric Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Fennel Powder - 3 tsp
  • Cumin Powder - ½ tsp
  • Red Chilli Powder - 1 tsp
  • Garam Masala - ½ tsp
  • Salt - 1 tsp
  • Black Salt - ¾ tsp
  • Jaggery - ¾ cup (150 grams)
Instructions
  1. Boil 2 cups of water into a cooking pot.
  2. Add 250 grams of medium size amla to the boiling water.
  3. Cover and cook the amlas over low-medium heat till firm.
  4. After 10 minutes, take the amlas out and break them into pieces once cool down.
  5. Heat 2 tbsp of mustard oil in the Kadai.
  6. Add 1 tsp fennel seeds, 1 tsp of fenugreek seeds, and roast them briefly over low heat.
  7. Add 1-pinch hing, 1 tbsp grated ginger, and amla pieces to the pan.
  8. Add 1 tsp turmeric powder, 1 tsp coriander powder, 3 tsp fennel powder, ½ tsp jeera powder, ½ tsp garam masala, 1 tsp red chili powder, 1 tsp salt, and ¾ tsp black salt.
  9. Add ¾ cup of dashed jaggery and mix well.
  10. Cook over low heat for 5-6 minutes till the jaggery melts.
  11. Allow the pickle mixture to get thicker.
  12. Take the pickle out in a bowl and leave it for 2-days.
  13. Khatta-meetha amla pickle is ready to be served.

 

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