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Sunday, 10 January 2016

Amla Achaar / Indian Gooseberry Pickle Recipe


Indians love pickles and a typical Indian meal stays incomplete without a pickle served by the side. Many fruits and vegetables are pickled and these pickles not only make perfect accompaniments to the main course but also add a spicy flavor and make the food more palatable.

Amla is an amazing fruit which is rich in Vitamin C and a great source of antioxidants. It can definitely keep a number of diseases at bay as it is packed with compounds like polyphenols , minerals like iron and zinc and vitamins like carotenes and vitamin B complex.
source: www.thehealthsite.com/diseases.../why-amla-is-so-great-for-your-health/


Apart from enjoying fresh amla in winter season in the form of juices and  Amla Chutney , i make sure i preserve it in the form of Amla Jam and Amla Pickle, to enjoy the health benefits of this fruit throughout the year. Today i am sharing my mums recipe of a very easy yet delicious Amla Pickle. This pickle gets a spicy kick from the red chili powder, a slight sweet taste due to added Jaggery , a tinge of bitterness from the fenugreek seeds and the amla impart sourness to the pickle .


Ingredients: 1 cup = 200 ml
  • 1/2 kg Amla / Indian Gooseberry (14-15 large or 17-20 small )
  • 1/4 Cup Red Chili Powder
  • 1/4 cup Salt
  • 1/4 cup Mustard seed dal
  • 1/4 cup grated Jaggery
  • 2 tbsp Turmeric powder
  • 1 tbsp roasted fenugreek seeds / Methi dana powder
  • 1 tsp Hing / Asafoetida
  • 1 1/2 Cup Oil
Method:
  1. Wash the Amla , pat dry and prick all over with fork. Keep them in a colander. Heat up water in a big vessel. Keep the colander of Amla over it and cover it. Let the Amla cook on steam for about 20 minutes. 


      2.  Dry roast the fenu greek seeds on a heated skillets until fragrant. Cool and grind them to powder. Also let the amla cool down. Now remove seed and make small wedges of the cooked amla.
     3.  In a big vessel first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal ,Salt and Red Chili powder.
     4. Mix it nicely with a spatula. Now add in the grated Jaggery and mix again. Heat up the Oil on a low to medium flame . Do not boil it. Put off the flame and let the oil cool down a bit . Now add this Oil to the pickle masala and mix very well. Keep the pickle covered overnight. 
      5. Next day oil will float up . Stir it again and fill in clean and dry glass jars. The oil layer should always cover the pickle in the jar. This pickle stays good at room temperature for about 2-3 months. But color may darken slightly so better to refrigerate.
      6.  This pickle can be eaten immediately and does not require to be kept in sunlight. Serve it with chapati , rice, khichadi or any paratha of your choice. 
      For more pickle recipes do check my posts on 


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