This amla pickle is very easy to make.My sil served this pickle along with lunch when we were in Chennai, I loved it so got the recipe immediately.I made it last week and loved to have it as such than with rice.This is one of the ways to include amla / gooseberry in diet.
Instant Amla Pickle Recipe
Preparation Time:10 mins | Cooking Time : 10 mins | Makes:1 cup
Recipe Category: Pickles | Recipe Cuisine: Indian
Recipe Category: Pickles | Recipe Cuisine: Indian
Amla(Nellikai) - 7
Water -1 and 1/2 cups
Turmeric powder - a generous pinch
Jaggery Syrup - 1/2 tsp
Salt - to taste
To temper:
Gingelly Oil - 3 tspMustard Seeds - 1/2 tsp
Red Chilli Powder - 1 tsp
Hing - 1/4 tsp
Method:
- Wash amla well.Take amla along with water, salt and turmeric powder.Let it cook.
- You can see the wedges coming and if you prick with a knife, it should be soft.Drain water and separate the wedges.Discard the seeds.
- Now all the wedges are separated.In a pan - heat oil add mustard seeds, let it crackle.Then add red chilli powder and hing cook for a minute.
- Then add cooked amla and toss it for 5mins in low flame.Finally add jaggery syrup if you are adding.
My Notes:
- I used gingelly oil.You can use normal cooking oil also.
- Consume the same itself.May be you can extend the shelf life by adding more oil.
- You can add curry leaves while tempering.
