AMLA PICKLE RECIPE
Amla pickle is a spicy and healthy Indian condiment made with Amla i.e., Indian Gooseberry. It is a instant and tasty pickle recipe, and can be stored in an air tight container and refrigerate it for long shelf life. While making traditional pickle mustard oil is used in North Indian whereas sesame oil is used in South Indian cuisine. We can also use other edible oils too.
These berries are usually round in shape and light green or light yellow in color. Further, these berries are filled with nutrients, they are rich in vitamin c.
BENEFITS OF AMLA:
It is the best immune booster, helps in digestion, good for hair growth and eyes.
It can be served with rice, dosa, chapati idli etc.
Pickles are also called achaar, pachchadi, etc. These pickles can be made by using different vegetables, some of the popular ones are mango, garlic, tomato, gooseberry, gongura, etc. To preserve these pickles for a long time we can use edible oil, vinegar, and salt.
Pickles are known by different names from one region to another region such as Uppinakaayi in Kannada, Avakaya in Telugu, Orrugaai in Tamil, and Achaar in Hindi.
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How do you prevent amla from spoiling?
Firstly rinse amla for 1 to 2 times, and dry them with the help of a towel.
Then cut it into small pieces and sun dries them for two to three days and then store it in an air-tight container. Note: container should be completely dry and wet-free OR Store it in a zip lock cover and refrigerate it.
HOW TO MAKE AMLA PICKLE RECIPE:
AMLA PICKLE RECIPE
Amla pickle is a spicy and healthy Indian condiment made with Amla i.e, Indian Gooseberry. It is a instant and tasty pickle recipe, and can be stored in an air tight container and refrigerate it for long shelf life. While making traditional pickle mustard oil is used in North Indian whereas sesame oil is used in South Indian cuisine. We can also use other edible oils too.
- Mixing jar
- 10 Gooseberry or Amla
- 1 tsp Red Chili Powder
- Salt to taste
- 2 tbsp Oil
- 10 Garlic pods
- ¼ tsp Mustard seeds
For Masala Powder
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- ½ tsp Fenugreek seeds
- Pinch of hing
Firstly, stem cook amla for 5 minutes.
After the stem is cooking transfer it to another plate. And then remove the seeds and cut them into small pieces.
For Masala Powder: dry roast mustard seeds, fenugreek seeds, cumin seeds, and a pinch of hing. Fry till the spices turn to a light golden brown.
Grind it into a smooth powder.
For Seasoning heat a pan and add oil, garlic pods, and mustard. Fry for a minute under low flame.
Further, add boiled gooseberries, red chili powder, salt to taste, and freshly ground masala powder. Give a mix and switch off the flame.
Finally, Amla pickle is ready to serve. Later allow it to cool down and store it in an air-tight container.