Ingredients with Measurements:
- 500 grams of fresh amla (Indian gooseberry)
- 2 tablespoons of mustard seeds
- 2 tablespoons of fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of salt
- 1 cup of mustard oil
- 1 tablespoon of asafoetida (hing)
Special equipment needed:
- A large mixing bowl
- A clean and dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash and dry the amla thoroughly. Cut them into small pieces and remove the seeds.
2. In a pan, dry roast the mustard seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant.
3. Grind the roasted spices into a fine powder.
4. In a mixing bowl, add the amla pieces, spice powder, red chili powder, turmeric powder, and salt. Mix well.
5. Heat the mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool down for a few minutes.
6. Add asafoetida to the oil and mix well.
7. Pour the oil over the amla mixture and mix well.
8. Transfer the mixture to a clean and dry glass jar with a tight-fitting lid.
9. Keep the jar in a warm and dry place for 3-4 days, shaking it once a day.
10. After 3-4 days, the amla pickle will be ready to eat.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
5. Temperature:
No specific temperature required.
Serving size:
This recipe makes about 500 grams of amla pickle, which can serve 6-8 people.
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 5g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
- You can use any other oil instead of mustard oil.
- You can use any other chili powder instead of red chili powder.
Variations:
- You can add chopped garlic and ginger to the pickle for extra flavor.
- You can add sugar or jaggery to balance the sourness of the amla.
Tips and tricks:
- Make sure to wash and dry the amla thoroughly to remove any dirt or moisture.
- Use a dry spoon to take out the pickle from the jar.
- Keep the pickle in a cool and dry place to extend its shelf life.
Storage instructions:
Store the amla pickle in a clean and dry glass jar with a tight-fitting lid. Keep it in a cool and dry place away from direct sunlight.
Reheating instructions:
No need to reheat the pickle. It can be consumed as is.
Presentation ideas:
Serve the amla pickle in a small bowl or on a plate as a side dish.
Garnishes:
You can garnish the pickle with fresh coriander leaves or chopped green chilies.
Pairings:
Amla pickle goes well with any Indian meal, especially with rice and dal.
Suggested side dishes:
Serve the amla pickle with papad, raita, or any other Indian side dish.
Troubleshooting advice:
- If the pickle is too sour, add some sugar or jaggery to balance the flavor.
- If the pickle is too spicy, reduce the amount of red chili powder.
Food safety advice:
Make sure to use clean and dry utensils while making the pickle. Store it in a clean and dry jar with a tight-fitting lid.
Food history:
Amla pickle is a popular condiment in Indian cuisine. Amla or Indian gooseberry is known for its health benefits and is used in various Ayurvedic medicines.
Flavor profiles:
Amla pickle has a tangy, spicy, and slightly bitter flavor.
Serving suggestions:
Serve the amla pickle as a side dish with any Indian meal.
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Region: Indian