Amla Pickle Recipe - Indian gooseberry pickle

This recipe has featured on the show Khanakhazana.

Main Ingredients : Indian gooseberry (amla),

Cuisine : Andhra

Course : Pickle Jams Chutneys

Amla Pickle

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Amla Pickle Recipe - How to make Amla Pickle

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Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Indian gooseberry (amla) 500 grams

  • Sea salt 1 1/2 cups

  • Turmeric powder 1 teaspoon

  • Sesame oil (til oil) 1 1/2 cups

  • Red chilli powder (deghi mirch) 1 1/2 cups

  • Mustard powder 3 tablespoons

  • Asafoetida 1 teaspoon

Method

Step 1

Cut each amla into thin segments.

Step 2

Add one cup of salt and half a teaspoon of turmeric powder, stir and keep covered in a glass bottle for two to three days.

Step 3

Toss the bottle daily a couple of times but do not use a spoon or stir with hand. Heat oil to smoking point and allow to cool.

Step 4

Take the remaining sea salt in a bowl and crush slightly. Add red chilli powder, remaining turmeric powder, mustard powder and mix well.

Step 5

Add amla (no need to wash amla or throw liquid which might have collected in the glass bottle) and mix well. When the oil has cooled slightly add asafoetida.

Step 6

Cool the oil some more and add to the amla mixture. Transfer the pickle into sterilized glass or porcelain bottles and keep covered tightly.

Step 7

Pickle will be ready in three to four days and will keep for at least three to four months.

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