Amla Nolen Gur Aachar

Name: Amla Nolen Gur Aachar
Total time: 1800 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 300 grams Amla; 150 ml Nolen gur; 2 tablespoon sugar; 1 teaspoon salt or as per taste; 1 tablespoon roasted spice powder (coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, 1 dried red chilli); 2-3 dried red chili; 1 teaspoon paanch phoron; 1/2 teaspoon turmeric powder; 2 tablespoon mustard oil

Poulome Pandey @khatibangaliana

#WS
#week4
Bored with amla candy? Try this amla nolen gur aachar. Relish it in this wintry afternoon after lunch.
I used Amla from Week 4 and nolen gur from Week 2.
Both Amla and Nolen gur aid in digestion, and are superfoods. The sourness of amla gets balanced by adding nolen gur.

Poulome Pandey @khatibangaliana

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Ingredients

30 minutes

4-5 people

300 gramsAmla
150 mlNolen gur
2 tablespoonsugar
1 teaspoonsalt or as per taste
1 tablespoonroasted spice powder (coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, 1 dried red chilli)
2-3dried red chili
1 teaspoonpaanch phoron
1/2 teaspoonturmeric powder
2 tablespoonmustard oil

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Steps

30 minutes

1

Boil amla for 10 minutes, but do not pressure cook. Add little salt in the water.
2

Let the amla cool down, then deseed the fruit.
3

In a pan, add the whole spices, 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon fenugreek seeds and 1 dried red chilli. Dry roast them. Once they are cool, grind coarsely.
4

Next, in a pan, add oil, next add dried red chili & panch phoron. Fry them for a minute or two. Add in the amla, fry for some time. Add salt and turmeric, mix well. Cover and cook. Amla will leave water, when salt is added to it.
5

Add nolen gur and sugar, mix very well.Adding sugar will caramalise and coat the amla well. It will be little watery, but not to worry. Stir for few minutes.
6

Cover it for 3-4 minutes. Let the amla absorb the sweetness from gur.
7

When all the water is absorbed, add in the roasted spice powder. Mix well. It's ready.
8

When fully cooled, store it in an air tight container. Enjoy it in lunch.