Amla is very rich in vitamin c and has a great immunity power. This pickle can be made very quickly and tastes yummy. My daughter starting liking this more and whenever I make this she just finishes it very quickly, she even eats it with chapati. Keep it under the refrigerator if using after a day.Try this easy pickle and enjoy it.
Cooking time: 15mins
Recipe Cuisine: South Indian
Recipe type: Pickle
Makes: a small bottle.
- Amla- 12-14 nos
- Red chilly powder- 4 tsp
- Methi/Fenugreek seeds- 2 tsp
- Mustard seeds-1 tsp + 1\2 tsp
- turmeric powder- a pinch
- Hing powder- 1 tsp
- Salt as needed
- Gingelly/sesame oil- 1\4 cup
- curry leaves- few
1.Wash amla well and pat dry.Then boil water and add the amla to it and let it boil for 10 mins.
2.Strain the water, cool the gooseberry deseed it and cut into pieces.
3.In a pan dry roast methi seeds and 1 tsp mustard.cool it and powder it,keep aside.
4.Heat a pan,add the gingelly oil and heat it,pop out mustard seeds , hing powder & curry leaves.
5.Add the 2 tsp of the ground powder,chilly powder,turmeric powder and the cooked amla.Add salt and mix well.
6.Saute it for some time and let it be in pan for 5-7 mins.
7.Cool it and transfer it to an air tight container.Use a dry spoon always.For long shelf life keep in fridge.