Amla pickle
South Indian style instant Amla Pickle that's spicy, tangy, and loaded with flavor. Super easy to make , lip smacking to taste and hardly takes 15-20 for the pickle to get ready .
Ingredients
- 250 gm Amla / Gooseberry / Nellikayi
- 2-4 tbsp Red Chilli Powder
- 1/2 tsp Turmeric powder / Haldi
- 1/2 cup Apple Cider Vinegar
- Salt to taste , Rock salt preferred
Pickle Masala
- 1 tsp Mustard
- 1/2 tsp Fenugreek seeds / Methi
- 1/2 tsp Cumin Seeds / Jeera
- 1 tsp Oil
For Tempering
- 2-4 tbsp Oil
- 1/2 tsp Mustard
- big pinch of Hing
Instructions
- Clean , wash and drain amla on a cloth . Let the moisture dry out .
- Pressure cook Amla for 2 whistles without adding water. Cool, cooked amla. Once they are cool, you can just press the amla along the wedges ( lines ) and de seed it. It's very easy to deseed it this way. Keep the pulp aside and discard the seeds.
- Add de seeded Amla into a mixing bowl.
- To a Pan, add Mustard , fenugreek seeds and Jeera. Dry roast on low flame for 1-2 mins till they are aromatic . Once cool , powder the roasted spices and keep aside .
- Prepare a tempering : Heat oil . Add a tsp of Mustard . Let they splutter . Switch off and add hing . Let the tempering cool nicely before adding to pickle
- Prepare salt water . In a vessel add a cup of water and add rock salt . Let the water boil nicely and reduce a bit , switch off and let the water cool nicely before adding it to pickle.
- In a mixing bowl having de seeded Amla , add red chilli powder, haldi , pickle masala , cooled salt water and apple cider vinegar . Mix well . Add salt water as per your preference , based on how much liquid you want in pickle
- That's it our Instant Amla Pickle is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good easily for a month in fridge and if refrigerated remains good for months .
- Enjoy with curd rice .