Amla Pickle video, Amla achar by Tarla Dalal

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Amla Pickle video, Amla achar . This Spicy Amla Pickle is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal. It has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida.

Recipe Description for Amla Pickle, Amla Achar, Gooseberry Pickle

Preparation Time: 10 mins
Cooking Time: 2 mins
Makes 2 cups
Show me for cups

Ingredients

For Amla Pickle
10 amlas (indian gooseberries)
1/4 cup mustard (rai / sarson) oil
3 tsp fennel seeds (saunf)
1 tsp nigella seeds (kalonji)
3 tsp split fenugreek seeds (methi na kuria)
1 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp salt

Method

For amla pickle

To make {span class="bold1"}amla pickle{/span}, combine the amlas in enough water in a deep non-stick pan and cook on a medium flame for 6 minutes, while stirring it occasionally.
Drain the water and cool completely.
Cut the amlas into wedges and discard the seeds.
Heat the oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.
Combine the nigella seeds and fennel seeds in a mortar and pestle, and crush it till coarse.
Combine the coarse mixture, fenugreek seeds, chilli powder, turmeric powder, asafetida, mustard oil and salt and mix well.
Add the amla wedges to the mustard oil mixture, mix well and keep aside for 2 hours.
Serve the {span class="bold1"}amla pickle{/span} immediately or store it in an air-tight container and keep it refrigerated and use as required.

See step by step images of Amla Pickle, Amla Achar, Gooseberry Pickle Recipe

RECIPE SOURCE : Achaar Aur Parathe