Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle

Name: Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle
Prep time: 45 min
Cuisine: Indian
Ingredients: 1/2 kg Amla (Nellikai/ Gooseberry); 1/4 Cup Kashmiri Red Chilli Powder; 1/4 cup Salt; 1/4 cup Mustard seeds (Rai/ Kadugu); (kuria-halved); 1/4 cup Jaggery; grated; 2 tablespoons Turmeric powder (Haldi); 1 tablespoon Methi Seeds (Fenugreek Seeds); (kuria-halved); 1 teaspoon Asafoetida (hing); 1-1/2 Cup Peanut oil

By Admin

Prep Time Total in 45 M

Course Appetizer

Cuisine Indian

Diet Vegetarian

Indian meals are most often incomplete without pickles and Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle is one of them. Mother's handmade pickle is one of the indisputable additions in their kids travel bags upon relocation to anywhere outside their hometown.

Ingredients

1/2 kg Amla (Nellikai/ Gooseberry)
1/4 Cup Kashmiri Red Chilli Powder
1/4 cup Salt
1/4 cup Mustard seeds (Rai/ Kadugu)
(kuria-halved)
1/4 cup Jaggery
grated
2 tablespoons Turmeric powder (Haldi)
1 tablespoon Methi Seeds (Fenugreek Seeds)
(kuria-halved)
1 teaspoon Asafoetida (hing)
1-1/2 Cup Peanut oil

Instructions

Step 1

To begin making Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle, select green, unblemished amla (gooseberry) for this pickle

Step 2

Wash the Amla, pat dry and prick all over with fork

Step 3

Keep them in a colander

Step 4

Heat up 4-5 cup water in a big saucepan

Step 5

Keep the colander of Amla over it and cover it

Step 6

Let the Amla cook on the steam for about 20 minutes

Step 7

Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant

Step 8

Cool and grind to powder

Step 9

Let the amla cool down after steaming

Step 10

Once it is cooled, remove seed and make small wedges of the cooked amla using a knife

Step 11

Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases

Step 12

In a big mixing bowl, first spread the Amla wedges

Step 13

Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal , Salt and Red Chili powder

Step 14

Mix it nicely with a spatula

Step 15

Now add in the grated Jaggery and mix again

Step 16

Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming

Step 17

Put off the heat and let the oil cool down a bit

Step 18

Now add this Oil to the pickle masala and mix very well

Step 19

Keep the pickle covered overnight

Step 20

Next day oil will float up

Step 21

Stir it again and fill in clean and dry glass jars

Step 22

The oil layer should always cover the pickle in the jar

Step 23

This pickle stays good at room temperature for about 2-3 months

Step 24

But color may darken slightly, hence you can refrigerate

Step 25

Serve Amla Achaar Recipe | Hot & Sweet Indian Gooseberry Pickle as an accompaniment with Carrots & Sweet Potato Stuffed Paratha Recipe or along with Steamed Rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar)