Amla Achar
Amala/Gooseberry in healthy as it is full of nutrients, including a high content of vitamin C. You can prepare both chutney at the same time and store for a longer period on your dining table. No need to keep in refrigerator. Only you need a good quantity of cooking oil.
Amla Achar
Amala/Gooseberry in healthy as it is full of nutrients, including a high content of vitamin C. You can prepare both chutney at the same time and store for a longer period on your dining table. No need to keep in refrigerator. Only you need a good quantity of cooking oil.
Open in Cookpad AppSteps
- 1
Pressure cook, cleaned, and washed Amla with minimal water. Allow to cool down. Don't throw the remaining water in a pressure cooker. Use it further in making kadhi.
- 2
Allow to dry the cooked Amla under the fan. Heat an iron skillet with the mustard oil till fumes come out.
- 3
Bring down and allow to cool a bit. Add ponch phutan and hing to the oil and allow to splutter.
- 4
Mix cut Amla pieces(discard the seeds) with oil. Again heat the skillet on low flame. Add all dry masalas mentioned above to the grated jaggery.
- 5
Cook on low flame till the jaggery melted and mix nicely with Amla pieces. Adjust salt and jaggery as required.
- 6
As the Amla pieces are softer by now, so you can muddle a portion to chutney or can have as pickle. It's very delicious.
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