Today's post is "Amla Pickle". Amla or Indian Gooseberry is abundance in market right now. They :
👉 are rich in anti-oxidants
👉 help in better digestion
👉 helps in improving immunity
👉 help to improve the overall eye health
👉 fights infection and prevents chest congestion
👉 acts as a natural blood purifier
So I tried pickling the amlas just like the mixed veg pickle style and it tasted awesome. This is one of the best side dish for our "thachi mammu" (aka Curd rice) & for parathas too.
Let's get on to the post.
Ingredients:
Amla 7 pieces
Green Chilli 5
Turmeric Powder 1 tsp
Chilli Powder 2 tsp
Hing
Salt to taste
Sesame Oil
Juice from 2 lemons
To powder:
Mustard Seeds 2 tsp
Fenugreek Seed 2 tsp
To temper:
Mustard Seeds 1 tsp
Fennel Seeds 1 tsp
Method:
Powder the ingredients given under "To powder".
Steam amla for 10 minutes or until soft. Once done, allow it to cool. Then remove the amla pieces like segments / petals.
Transfer them to a vessel.
Add green chillies, turmeric powder, chilli powder, hing & ground powder (step 1).
Heat Sesame oil in a pan. Add mustard seeds, fennel seeds. Once they splutter, pour them over the amla.
Mix well.
Add the juice from 2 lemons.
Store it in a airtight container.
Note:
Keep the pickle for a day in room temperature and then keep it refrigerated.
Sesame oil is the best oil for making pickles (In South India, Sesame oil is mostly preferred).