Amla gooseberry pickle recipe
Awleka achar - Avlyache Lonche
Nellikai Uppinkai
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 - Indian gooseberry pickle
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.
How to make Amla or gooseberry Pickle
Ingredients for Amla or gooseberry pickle:
-
Large Amla or gooseberries - 10 No.
- Salt - 2 table spoons
- fenugreek seeds(methi) - 1/2 teaspoon
- Turmeric powder (haldi)- 1/2 teaspoon
- Asafoetida(hing) - 1/4 teaspoon
- Red chili powder - 1 table spoon, more or less according to taste
Preparation before making pickle
-
Roast lightly fenugreek seeds.
- Grind or pound to fine powder
- Cut amla in pieces, small or large, as you wish. I usually cut them on the visible lines. Remove and discard the seeds.
Tempering ingredients to add in the end
- Vegetable Oil - for seasoning - 2 tablespoons
- Mustard seeds - 1 teaspoon
- Turmeric powder (haldi powder) - 1/2 teaspoon
- Asafoetida (hing)- 1/4 teaspoon
Make tempering:
- Heat Oil
- Add Mustard seeds.
- When they stop spluttering, add turmeric powder, asafoetid. Fry for a few seconds.
- Take off the fire.
- Cool completely before adding to pickle
Making Amla or gooseberry pickle:
- Mix together Amla or gooseberry pieces, salt, red chili powder, fenugreek, turmeric and asafetida.
- Add the cooled seasoning.
- Mix well and fill in dry airtight bottle.
- The gooseberries will release some juice slowly.
- Stir the bottled amla mixture everyday with a dry spoon once per day for about 6-7 days or longer.
Method 2 for making amla pickle
- You may also keep the gooseberry pieces in salt for 2-3 days till
they release the juice
- Add the remaining ingredients and the
tempering.
- Stir the bottled amla mixture everyday with a dry spoon once per day for about 6-7 days or longer.
Tips
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.
Amla - gooseberry pickle
You might like these
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amla indian gooseberry recipes, amalkki, avla, vitamin C
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Amla moramba gooseberry murabba, Indian gooseberry recipe, gooseberry relish
-
instant amla gooseberry pickle, Quick Awleka achar, Avlyache Lonche, Nellikai Uppinkai
Go To Pickle Recipes from Amla gooseberry Pickle Recipe Page
Go To Vegetarian Recipes home Page from Amla gooseberry Pickle Recipe
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