Posted By : I am Fresh

11 Feb, 2022 11:00 AM

Cooking Time : 30 Minute

Ingredients

• 250 grams amla or about 2 cups chopped amla (Indian gooseberry)
• ⅓ cup sesame oil (gingelly oil) for frying amla
• 2 to 3 small to medium garlic cloves – slightly crushed
• 2 tablespoons mustard seeds or 3 tablespoon mustard seeds powder
• ¼ teaspoon fenugreek seeds
• 3 tablespoons red chili powder
• 1 teaspoon turmeric powder
• 1 to 1.5 tablespoons salt or add as required
• 1 tablespoon lemon juice
• ¼ cup sesame oil – to be added later
• ¼ teaspoon asafoetida (hing)

Instructions

Preparation

• Firstly rinse the amla very well in water. Then wipe them dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally.

• Then in a grinder, add 2 tablespoons of mustard seeds and ¼ teaspoon of fenugreek seeds.

• Grind to a semi-fine powder. Keep aside.

Cooking Amla

• Chop the amla and remove the seeds. Chopping amla takes time. If the amla is small in size, then you can keep them whole. 

• Heat ⅓ cup sesame oil (gingelly oil) in a Kadai or pan.

• Add the chopped amla pieces. mix well.

• Cover the pan and let the amla pieces cook in oil. In between do check.

• You don’t need to cook the amla pieces till its golden. They should be cooked till they soften. Slid a knife through a few pieces and it should slide easily. This cooking on a medium-low flame takes about 6 to 7 minutes.

• Once the amla pieces are cooked, then switch off the flame. Add 2 to 3 medium garlic cloves (crushed). Mix well and let this mixture become warm. Keep aside for about 10 minutes and let the amla pieces be in the pan only.

Making Amla Pickle

• Then add 3 tablespoons red chili powder, 1 teaspoon turmeric powder, 1 to 1.5 tablespoons salt, and the ground mustard seeds + fenugreek powder. First, add 1 tablespoon salt. Mix very well. If less salt, then adds some more salt. If the pickle tastes salty, then it's fine as when it matures, the extra salty taste goes away.

• Mix very well. Let this mixture cool down at room temperature.

• Now add 1 tablespoon lemon juice. mix again.

• Spoon the pickle in a clean sterilized jar. Cover with a lid and keep aside

Tempering For Amla Pickle

• Now heat ¼ cup oil in a small pan or Tadka pan. This step is optional and can be skipped.

• Keep the flame to a low and add ¼ teaspoon asafoetida (Hing).

• Mix well and then switch off the flame. Let this oil cool down

• Then pour this oil into the pickle jar. Some oil will float on top and it's fine. Cover the jar with a lid and let the pickle mature for 3 to 4 days. Keep in a dry place.

• Serve amla pickle with your everyday meal. After you begin to use the pickle, refrigerate it.