Amla aachar

Name: Amla aachar
Total time: 7200 s
Yield: 10 people
Cuisine: Indian
Ingredients: 1 tbsp Kalonji or Mangrail Black Caraway, Nigella,; 1 tbsp Fennel Seeds; 1 tbsp Ajwain (Celery seeds); 1 tbsp Cumin Seeds; 1 tpsp Fenugreek Seeds; 1 tbsp Yellow Mustard Seeds; 2 tbsp Salt; 1 cup Mustard Oil; 1 tpsp Asafoetida; 1 tbsp Amchoor powder; 1 tbsp Red chilli powder; 1 tbsp Turmeric powder

Suman Lohani @cook_26727033

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Suman Lohani @cook_26727033

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Ingredients

2 hours

10 people

1 tbspKalonji or Mangrail Black Caraway, Nigella,
1 tbspFennel Seeds
1 tbspAjwain (Celery seeds)
1 tbspCumin Seeds
1 tpsp Fenugreek Seeds
1 tbspYellow Mustard Seeds
2 tbsp Salt
1 cupMustard Oil
1 tpsp Asafoetida
1 tbspAmchoor powder
1 tbsp Red chilli powder
1 tbspTurmeric powder

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Steps

2 hours

1

Take gooseberries and submerse them in water and wash them properly.
2

Let them boil for 20 to 30 minutes in microwave.
3

Dry roast fenugreek seeds and yellow mustard seeds.
4

Dry roast all the other ingredients like ajwain, mangrail, funnel seeds and cumin seeds.
5

Add all the dry roasted ingredients in a grinding jar and take a whirl around just to coarsely grind them.
6

Take kitchen towel and let the boiled gooseberry rest.
7

Now split them as shown in the image.
8

Add gooseberry pieces in the pan.
9

Add amchoor powder and salt into it.
10

Add turmeric powder and red chili powder in the same pan.
11

Take it out in an airtight container when it cools down. Add grind ingredients over it add oil and mix them well.
12

Pickle is ready but if it will be exposed under sun light for 3 to 4 days then its taste will enhance.