-500 gm Raw Amla (Indian gooseberry)
-1.5 tablespoon Mustard Oil (sarson ka tel)
-5 piece whole red chilly
-2 teaspoon Jeera (Cumin seeds)
-2 teaspoon Mustard Seeds (Rai Black) can use yellow mustard
-2 teaspoon Methre (Fenugreek seeds)
-2 teaspoon Saunf (fennel seeds)
-1 teaspoon Turmeric powder (haldi)
-2 teaspoon red chilly powder can adjust
-1 teaspoon Saunf Powder
-3-4 cups water or as much to dip the amla for boiling
-1/2 teaspoon Heeng (asoeftida)
-1 small green chilly optional
-Salt as per taste
- Gather all the whole spices and raw amla. Boil the amla in water for a maximum of 5 minutes, then drain and let it dry completely. Meanwhile, grind the spices—cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (saunf), mustard seeds, and dried red chilies—into a coarse mixture (dardara).
- Heat mustard oil in a heavy-bottomed kadai or pan on high flame. Once the oil changes color from dark yellow to light yellow, turn off the flame and let it cool. Meanwhile, strain the boiled amla using a colander or sieve. Dry them on a kitchen cloth and cut them into your desired shapes, removing the seeds.
- Add green chilies and asafoetida (heeng) to the warm mustard oil. Ensure the oil is warm, not hot, to avoid burning the spices. Add the coarsely ground spices and the amla pieces. Sprinkle salt to taste and mix everything thoroughly. Cover with lid and cook for 2-3 min.
- The tangy and spicy amla pickle is ready! This delicious recipe pairs perfectly with parathas and pooris. Enjoy!
Amla (Indian Gooseberry) Pickle showcases its health benefits, cultural significance, and versatility in preparation.
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