Amla achar recipe

This recipe for Amla Achar, also known as Indian Gooseberry Pickle, is suitable for vegans and only requires a few simple ingredients. It can be prepared and kept in the refrigerator as well.

This recipe for spicy amla pickles is a real tongue-tickler, using the ideal masala for tart amlas. It goes well with any meal and tastes incredibly delicious when combined with rice and dal. Thanks to the inclusion of a variety of spices and seeds, including fennel and fenugreek seeds, chilli powder, and asafoetida, amla achar has a lingering flavour that is both spicy and sour.

The addition of crushed fennel and nigella greatly enhances the taste and perfume of the Indian gooseberry pickle. Additionally, using mustard oil gives the amla pickle a traditional flavour.

Ingredients for Amla achar recipe

• 250 grams Indian gooseberry (amla)
• 1/3 cup sesame oil
• 1 tsp mustard seeds
• 1 tsp methi
• 1 tsp fennel seeds / saunf
• pinch of hing / asafoetida
• 2 tsp Kashmiri red chilli powder 
• 1 tsp turmeric 
• 1 tsp salt

Instructions for Amla achar recipe

1. The amlas (gooseberry/nellikayi) should first be washed and Then, wipe dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally.
2. Cook until the amlas begin to ripen naturally. Allow it to totally cool.
3. Remove the seeds from the centre of the amla and separate the segments to further open the fruit.
4. spread it on the plate and allow to cool completely.
5. In the meantime, heat the pan and make the pickle masala.
6. 2 teaspoons each of mustard, methi, and fennel seeds are dry-roasted until they turn golden.
7. Transfer to a blender, then pulse to a powdery consistency. put aside.
8. moreover, warm up 1/4 cup of mustard oil or another cooking oil.
9. Add 1 teaspoon of mustard and a pinch of hing while the oil is heated. enable to cough.
10. Moreover, turn off the stove and incorporate the steamed amlas.
11. until the amlas have absorbed the flavour, about one minute.
12. Add 2 tsp of chilli powder, 1 tsp of turmeric, and 1 tsp of salt after that. Mix well.
13. combine thoroughly after adding the made pickle masala.
14. The quick amla pickle is now prepared for consumption.
15. Serve Amla Pickle or Amla ka Achar with your everyday meal. After you begin to use the pickle, refrigerate it.

notes

If the amlas aren’t sour, start by adding 1 lemon juice. Additionally, avoid overcooking the amlas because they will lose shape. Additionally, since frozen amlas are not hard, steam them for only five minutes if using them. Finally, when kept in the refrigerator, quick amla pickle keeps well for a month.

Utilize sesame oil produced from unroasted sesame seeds. This sesame oil is also known as gingelly oil in South India. If you want a less spicy pickle, cut back on the red chilli powder.
Put the pickles in glass jars to preserve them. Another option is ceramic jars.

Nutrition

also read: Potato Chips Recipe (potato wafers)

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