Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe

Name: Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe
Cuisine: Indian
Ingredients: 250 gms Amla (About 9 Amlas); 1/3 cup Oil (For Frying Amlas) Sesame/Gingelly/Peanut/Sunflower; 3-4 Cloves Garlic (Crushed); 2 tbsp Mustard Seeds (3 tbsp Mustard Seeds Powder); 1/4 tsp Fenugreek Seeds; 3 tbsp Kashmiri Red Chilli Powder; 1 tsp Turmeric Powder; 1 tsp Salt or As required; 1 tbsp Lemon Juice; 1/4 cup Oil (Sesame/Gingelly/Peanut/Sunflower); 1/4 tsp asafoetida (hing)

Rosalyn John @rosalyn_kitchen227

#GA4
#week11
Amla
#rosalyn_kitchen

Andhra Style Spicy and Tasty Amla Pickle Recipe.
This pickle goes well with rice-dal, curd-rice, rice-sambar etc. If you are making a large batch of this pickle, then use good amount of oil, for it to stay for a long time. To make this recipe, you need sesame/gingelly oil but you can alternatively use peanut/sunflower oil.

#GA4
#week11
Amla
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#GA4
#week11
Amla
#rosalyn_kitchen

Saved

Ingredients

250 gmsAmla (About 9 Amlas)
1/3 cupOil (For Frying Amlas) Sesame/Gingelly/Peanut/Sunflower
3-4 ClovesGarlic (Crushed)
2 tbspMustard Seeds (3 tbsp Mustard Seeds Powder)
1/4 tspFenugreek Seeds
3 tbspKashmiri Red Chilli Powder
1 tspTurmeric Powder
1 tspSalt or As required
1 tbspLemon Juice
For Tempering:
1/4 cupOil (Sesame/Gingelly/Peanut/Sunflower)
1/4 tspasafoetida (hing)

Saved

Steps

1

Firstly, rinse the amlas well in water. Wipe them dry with a clean kitchen towel.
2

In a blender, blend mustard seeds and fenugreek seeds into a semi fine powder and set aside along with kashmiri red chilli powder, turmeric powder, asafoetida and salt.
3

Cut the amlas into small pieces. Remove the seeds.
4

Crush the garlic and set aside.
5

Heat oil in a kadai or pan.
6

Add the chopped amla pieces. Cover and cook on medium low flame for about 6-7 minutes. Keep checking in between. Cook till the amlas are soft. They need not be cooked till golden.
7

Once the amlas are cooked, off the flame. Add in the crushed garlic cloves. Mix well. Cover and keep in pan only for about 10 minutes.
8

After resting time, add kashmiri red chilli powder, turmeric powder, salt, ground mustard seeds and ground fenugreek seeds. Mix well and allow it to cool.
9

Add lemon juice. Mix it again.
10

Spoon the pickle in a clean sterilized jar. Cover with lid and set aside.
11

Heat oil in a tadka pan. Keep the flame on low. Add asafoetida. Mix well. Off the flame and allow it to cool down.
12

Pour this oil in the pickle jar. Oil will float on top. It's okay. Cover the jar with the lid and allow the pickle to mature for about 3 or 4 days. Keep it in a dry place.
13

Andhra Style Amla Pickle is ready. Enjoy this pickle with your daily meal. Refrigerate once it is used.