Khatti Meethi Amla Launji

Name: Khatti Meethi Amla Launji
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grams Amla/Gooseberries; 1 teaspoon mustard oil; 2 teaspoon sugar or jaggery; 1/2 teaspoon chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon salt or to taste; 1/2 teaspoon saunf; 1 teaspoon (rai / sarson); 1/2 teaspoon methi seeds; 2 pinch hing/asafoetida; 8 green chillies chopped into 1 inch pieces or as per the taste

Sanchita Mittal @sm_thechef

Delhi

#fruits
This is an instant version of a lip smacking Indian pickle which is sweet, spicy and tangy.
It is full of flavours and nutrients and can be served as a side dish with Indian breads

Sanchita Mittal @sm_thechef

Delhi

#fruits
This is an instant version of a lip smacking Indian pickle which is sweet, spicy and tangy.
It is full of flavours and nutrients and can be served as a side dish with Indian breads

Saved

Ingredients

15 minutes

4 servings

500 gramsAmla/Gooseberries
1 teaspoonmustard oil
2 teaspoonsugar or jaggery
1/2 teaspoonchilli powder
1/2 teaspoonturmeric powder
1 teaspooncoriander powder
1/2 teaspoonsalt or to taste
1/2 teaspoon saunf
1 teaspoon(rai / sarson)
1/2 teaspoonmethi seeds
2 pinchhing/asafoetida
8green chillies chopped into 1 inch pieces or as per the taste

Saved

Steps

15 minutes

1

Boil the amlas in a pressure cooker only for one whistle and let the pressure release by itself.
2

When cool, remove the seeds and separate the segments.
3

Heat oil in a kadhai and add the mustard seeds, fennel seeds, methi seeds, asafoetida and chopped chillies and sauté for a minute.
4

Add the amla segments, salt and the dry masalas, mix well for two minutes.
5

Add sugar and sprinkle one teaspoon of water.
6

Mix again, amlas attain a glazed look.
7

Remove from the flame after a minute.
8

Serve hot or cool as you like with paranthas, pooris or just like that.