Amla achar, or Indian gooseberry pickle, is a delightful condiment that combines the health benefits of amla with the tangy and spicy flavors of Indian pickling spices. This recipe is not only delicious but also a great way to preserve amla for longer use. Here’s a step-by-step guide to making your own amla pickle at home.
Ingredients:
- Amla (Indian gooseberries): 500 grams, washed and dried
- Salt: 3-4 tablespoons, or to taste
- Turmeric powder: 1 teaspoon
- Red chili powder: 2-3 tablespoons, adjust to taste
- Mustard seeds: 1 tablespoon
- Fenugreek seeds: 1 teaspoon
- Asafoetida (hing): 1/2 teaspoon
- Mustard oil: 1/2 cup, for cooking and preserving
Instructions:
- Prepare the Amla:
- Wash the amla thoroughly under running water.
- Dry them completely using a kitchen towel or by leaving them out to air dry. Moisture can affect the pickle’s shelf life, so ensure they are completely dry.
- Cut and Prepare:
- Once dried, cut each amla into 4-6 pieces, discarding any seeds if they are large and hard.
- Salt and Turmeric:
- In a large bowl, toss the cut amla pieces with salt and turmeric powder.
- Mix well so that the pieces are coated evenly.
- Leave them aside for about 3-4 hours. This helps in softening the amla and allowing it to absorb the flavors.
- Prepare Spice Mix:
- Heat a small pan and dry roast mustard seeds and fenugreek seeds separately until they turn slightly brown and fragrant.
- Allow them to cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
- Mixing Spices:
- In a small bowl, mix together red chili powder, ground mustard seeds and fenugreek seeds, and asafoetida.
- Pickling Process:
- Heat mustard oil in a pan until it reaches smoking point.
- Turn off the heat and let it cool down to room temperature.
- Once cooled, add the spice mixture to the oil and mix well.
- Combine Everything:
- Add the salted amla pieces to the spiced oil mixture.
- Mix thoroughly so that each piece of amla is well-coated with the oil and spices.
- Store:
- Transfer the amla pickle into a clean, dry glass jar with a tight-fitting lid.
- Pour any remaining oil from the mixing bowl over the pickle in the jar.
- Maturation:
- Keep the jar in a cool, dry place for about 2-3 days, allowing the flavors to meld together.
- Shake the jar gently once a day to ensure even distribution of the spices.
- Enjoy:
- Your amla achar is ready to be enjoyed! Serve it as a condiment with parathas, rice, or any Indian meal.
Tips:
- Mustard Oil: Ensure the mustard oil reaches smoking point to remove its raw smell.
- Storage: Always use a clean and dry spoon to take out the pickle. Keep the jar tightly closed when not in use.
- Variations: You can customize the spice level according to your taste by adjusting the amount of red chili powder.
Making amla achar at home not only adds a burst of flavor to your meals but also preserves the nutritional goodness of amla for months. Enjoy this traditional Indian pickle and savor the unique blend of tangy, spicy, and slightly bitter flavors that amla offers.
The creator behind this blog, and I’m thrilled to share my passion for vegetarian cooking with you.
Cooking has always been a joyful journey for me, filled with vibrant flavors, wholesome ingredients, and the creativity that comes with crafting delicious meals.
Growing up in a family where food was at the heart of every celebration, I learned the art of cooking from my mother and grandmother. Their recipes, steeped in tradition and love, inspired me to explore and experiment in the kitchen. Over the years, I’ve developed my own unique style, blending traditional and contemporary flavors to create vegetarian dishes that are both nutritious and delightful.