Amla pickle or gooseberry pickle is a favorite of many. As amla or gooseberries are not available throughout the year, you have to make the pickle when they are available.
Amla / gooseberry is is known as amalaki, avla or awala (Hindi / Marathi), nellikai (Kannada).
Amla or gooseberry pickle takes about a week to get ready to eat. You may start to use it after one day if you do like the spice and sour taste and the not so soft feel of amla. It has a wonderful taste of it's own.
Anyways, amla is also eaten by itself. Many enjoy it's sour taste. Did you know, if you take a sip of water after eating amla, water tastes very sweet.
You may start using amla pickle after 1-2 days if you like the taste.
For this pickle, use spotless, juicy, large amlas or gooseberries. Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.
There are a few recipes for amla achar. This recipe is the simplest and easiest. I will add other recipes later.
Ingredients for Amla or gooseberry pickle:
Preparation before making pickle
Tempering ingredients to add in the end
Making Amla or gooseberry pickle:
Method 2 for making amla pickle
You may use mustard oil or any other vegetable oil according to your choice.
Amla or gooseberry Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.
It is best with curd rice.
It is also good to just lick on a piece of amla pickle at any time you feel like.
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