Preparation
10
minutes
Cooking
30
minutes
Introduction
This is a homemade pickle recipe by my mother. We make this pickle using fresh, tangy Indian gooseberries (amla), and a unique blend of simple and easily available spices in any Indian kitchen. The taste is perfect when you follow all the steps exactly. Amla pickle provides a lot of health benefits and makes your regular meals even more flavorful. Amla is renowned for its numerous health benefits. It's an excellent source of Vitamin C, which helps boost immunity, aids in digestion, and promotes healthy skin and hair. Amla should be consumed regularly for overall well-being. As this is a fresh homemade pickle, we do not use any additional preservatives and try to use salt and oil as little as possible to preserve the health benefits of amla.
What You Need
- Amla (Indian gooseberries) - 250 grams (approximately 9-10 pieces)
- Salt - 4 tablespoons
- Mustard seeds - 3 teaspoons
- Fried fenugreek seeds - 2 teaspoons
- Red chili powder - 2 teaspoons
- Cooking oil for tempering - 4 tablespoons
- Asafoetida - 1 teaspoon
- Turmeric powder - 1 teaspoon
How to Make It
01
Rinse and dry the amlas thoroughly.
02
Put them in a pressure cooker to steam, and make 2-3 whistles only.
03
For steaming amla put a vessel containing some water in the cooker and place a plate having holes above it. Keep amla in that plate and do not add water directly to amla.
04
Once the cooker has cooled down, remove the amla and spread them out on a plate, removing the seeds. Keep them that way for about an hour so that all the water content gets evaporated.
05
Grind 2 tablespoons of salt, fried fenugreek seeds, and 2 ½ teaspoons of mustard seeds into a fine powder using a mixer.
06
In a small pan, heat 4 tablespoons of oil and add ½ teaspoon of mustard seeds, ½ teaspoon of asafoetida, and ½ teaspoon of turmeric powder. Prepare the tempering and let it cool down.
07
Add the ground spice mix, 2 tablespoons of salt, 2 tablespoons of red chili powder, ½ teaspoon of turmeric powder, and ½ teaspoon of asafoetida to the steamed amla pieces. Mix well.
08
Fill this mixture into a dry jar, pressing it down firmly, and pour the cooled tempering on top. Secure the jar with a lid.
Pro Tips
To ensure the pickle remains good, stir and press it down firmly every 1-2 days initially.
Hope you enjoy making and savoring this delicious amla pickle!
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