amla ka achar, goose berry pickle recipe
Servings 1 cup
Ingredients
- 5-6 nos gooseberry / amla
- salt to taste
- ¼ cup oil
- 1.5 tbsp fennel seeds/saunf
- 1 tsp methi dana
- 1 tsp mustard seeds/rai
- 1 tsp lemon juice
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp corinader powder
Instructions
- wash and steam the amlas (gooseberry) for 15 minutes.
- cook till the amlas are soften and open up by itself.
- allow it to cool completely.
- open amla and separate the segments. remove the seeds from the center.
- spread it on the plate and allow to cool completely.
- meanwhile, prepare the pickle masala.
- dry roast mustard, methi seeds and fennel seeds till they turn golden and aromatic.
- transfer to the mixer jar and blend to a fine powder. keep aside.
- heat oil.
- switch off the stove and add in steamed amlas.
- turn the flame on.also add asafoetida.
- saute for a minute or till the amlas absorb flavour.
- add red chili powder, turmeric powder and coriander powder.
- add salt.
- also add prepared pickle masala and mix well.
- add lemon juice and mix.
- finally, instant amla pickle is ready to be served.
Notes
- do not overcook the amlas as they will loose their shape.
- if using frozen amlas then steam just for 5 minutes, as they are not hard.
- instant amla pickle stays good for a 7 days when refrigerated.
