amla pickle
This vegan Amla Pickle is an Andhra style spicy and tasty pickle made with Indian gooseberry, spices, oil and lemon juice.
Servings: 1 small jar
Ingredients
- 250 gram Indian gooseberry or about 2 cups chopped Indian gooseberry (amla)
- ⅓ cup sesame oil (gingelly oil) for frying amla
- 2 to 3 small to medium garlic cloves, slightly crushed
- 2 tablespoon mustard seeds or 3 tablespoon mustard seeds powder
- ¼ teaspoon fenugreek seeds (methi dana)
- 3 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 to 1.5 tablespoon salt or add as required
- 1 tablespoon lemon juice
- ¼ cup sesame oil - to be added later
- ¼ teaspoon asafoetida (hing)
Instructions
preparation
- Firstly, rinse the amla very well in water. Then, wipe them dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally.
- Then, add 2 tablespoons mustard seeds and ¼ teaspoon fenugreek seeds in a grinder.
- Grind to a semi-fine powder. Keep aside.
cooking amla
- Chop the amla and remove the seeds. Chopping amla takes time. If the amla are small in size, then you can keep them whole.
- Heat ⅓ cup sesame oil (gingelly oil) in a kadai or pan.
- Add the chopped amla pieces. Mix well.
- Cover the pan and let the amla pieces cook in oil. Keep checking in between.
- You don't need to cook the amla pieces till golden. They should be cooked till soft. Slid a knife through a few pieces and it should slid easily. This cooking on a medium-low heat takes about 6 to 7 minutes.
- Once the amla pieces are cooked, switch off the heat. Add 2 to 3 medium garlic cloves (crushed). Mix well and let this mixture become warm. Keep aside for about 10 minutes and let the amla pieces be in the pan only.
making amla pickle
- Then, add 3 tablespoons red chili powder, 1 teaspoon turmeric powder, 1 to 1.5 tablespoons salt and the ground mustard seeds + fenugreek powder. Firstly, add 1 tablespoon salt. Mix very well. If you feel it's less, then add some more salt. If the pickle tastes salty, then it's fine as when it matures, the extra salty taste goes away.
- Mix very well. Let this mixture cool down at room temperature.
- Now, add 1 tablespoon lemon juice. Mix again.
- Spoon the pickle in a clean sterilized jar. Cover with a lid and keep aside
tempering for amla pickle
- Heat ¼ cup oil in a small pan or tadka pan. This step is optional and can be skipped.
- Keep the heat to a low and add ¼ teaspoon asafoetida (hing).
- Mix well and switch off the heat. Let this oil cool down.
- Then, pour this tempering in the pickle jar. Some oil will float on top and that's fine. Cover the jar with a lid and let the pickle mature for 3 to 4 days. Keep in a dry place.
- Serve Amla Pickle with your everyday meal. After you begin to use the pickle, refrigerate it.