Amla Pickle (Amla ka Achar)
Indian dishes are popular all over the world for their spicy and delicious taste. This traditional recipe has been used since ancient times to enhance the taste of food. Amla comes in winter and it is a surefire recipe to increase immunity, include it in your diet regularly. Amla is considered to be the best source of Vitamin C. It strengthens your immune system, it is also very beneficial for skin and hair. Although nowadays people are not able to make pickle, chutney and papad due to busy lifestyle, but you can make Amla Pickle (Amla ka Achar), it is an easy recipe and is prepared in very less time.
The taste of gooseberry is sour and astringent, it does not taste good to eat raw, but the pickle made from it is excellent.
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Preparation time 05 minutes
Cooking time 20 minutes
Total time 25 minutes
Course Side dish
Serve 04 members
Difficulty level Easy
Cuisine North Indian
Ingredients for Amla Pickle
Fresh gooseberry (Amla) 250 grams
Mustard seeds 02 tsp
Red chili powder 02 tsp
salt as per taste
Turmeric Powder 01 tsp
Fenugreek seeds 01 tsp
Fennel 01 tsp
Mustard oil 2 tbsp
Method to make Amla Pickle
- First of all wash and clean the amla (gooseberry) thoroughly. Now put the cooker on the flame and add 2 glasses of water and add the washed amla.
- Close the lid of the cooker and take one whistle. Or else boil till the gooseberry becomes little soft.
- Now turn off the gas and let the cooker cool down.
- When it cools down, open the lid of the cooker and take out the gooseberry, break the gooseberry and separate the kernels and splits.
- Keep the amla in a plate in the open air or under a fan, so that its water dries up completely.
- While the amla is drying, prepare the spices.
- Add mustard seeds, fenugreek seeds, fennel in a pan and roast on low flame. After roasting a little, put it in a grinder and grind it coarsely.
- Now add salt, red chili powder and turmeric powder over the amla slices and mix well.
- Pour coarsely ground spices over this mixture and mix well.
- Heat oil in a pan and let it cool, when the oil cools down pour it over the amla pickle and mix it well with the help of a spoon.
- Now your Amla Pickle (gooseberry pickle) is ready, you can eat it immediately or wash it thoroughly and pack it in a dry jar.
- Keep gooseberry pickle in the refrigerator, it remains safe for 1, 2 months.
Precautions
- Dry the gooseberry well after boiling, then add the spices, the presence of water can spoil the pickle.
- Wash the pickle thoroughly and pack it in a dry jar, there should be no moisture in it.
- Whenever you take out the pickle, shake the jar well and keep it closed again.
- If you use yellow mustard seed then it is best for pickle.
Main ingredients:
Fresh gooseberry, mustard seeds, red chili powder, salt, turmeric powder, fenugreek seeds, fennel, mustard oil,
Main keywords
Amla Pickle, Pickle Recipe, Side Dish, Amla Pickle, Amla ka Achar, Gooseberry Pickle, amla achar.
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