Ingredients with Measurements:
- 1 kg Emblic (Amla)
- 1/2 cup mustard oil
- 1/2 cup vinegar
- 1/4 cup salt
- 1/4 cup red chili powder
- 1/4 cup turmeric powder
- 1/4 cup fenugreek seeds
- 1/4 cup mustard seeds
- 1/4 cup fennel seeds
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
Special equipment needed:
- A large mixing bowl
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the Emblics thoroughly and pat them dry.
2. Cut the Emblics into small pieces and remove the seeds.
3. In a large mixing bowl, add the Emblic pieces, salt, red chili powder, and turmeric powder. Mix well and set aside for 2 hours.
4. In a pan, dry roast the fenugreek seeds, mustard seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant.
5. Grind the roasted spices into a fine powder.
6. In a separate pan, heat the mustard oil until it starts to smoke.
7. Add the ground spices to the hot oil and stir well.
8. Turn off the heat and add vinegar to the spice mixture.
9. Pour the spice mixture over the Emblic pieces and mix well.
10. Transfer the Emblic pickle to a sterilized glass jar with a tight-fitting lid.
11. Store the pickle in a cool and dry place for at least a week before consuming.
- Time:
Preparation time: 2 hours
- Cooking time: 15 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 kg of Emblic pickle
Nutritional information:
- Calories: 45 per serving
- Total fat: 3g
- Cholesterol: 0mg
- Sodium: 480mg
- Total carbohydrates: 4g
- Dietary fiber: 2g
- Sugars: 0g
- Protein: 1g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice or lime juice.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped garlic and ginger to the pickle for extra flavor.
- Add sugar or jaggery to balance the sourness of the Emblics.
- Add chopped green chilies for extra heat.
Tips and tricks:
- Make sure to use clean and dry utensils while making the pickle to avoid spoilage.
- Use a sterilized glass jar to store the pickle to prevent contamination.
- The longer the pickle is stored, the more flavorful it becomes.
Storage instructions:
- Store the Emblic pickle in a cool and dry place for up to 6 months.
Reheating instructions:
- Emblic pickle does not need to be reheated.
Presentation ideas:
- Serve the Emblic pickle as a side dish with Indian meals.
- Use the pickle as a condiment for sandwiches or burgers.
Garnishes:
- Garnish the pickle with fresh coriander leaves or mint leaves.
Pairings:
- Emblic pickle pairs well with rice, bread, and lentils.
Suggested side dishes:
- Serve the Emblic pickle with Indian curries, dal, or biryani.
Troubleshooting advice:
- If the pickle is too salty, add more vinegar or lemon juice to balance the flavors.
- If the pickle is too sour, add sugar or jaggery to balance the flavors.
Food safety advice:
- Make sure to use clean and dry utensils while making the pickle to avoid spoilage.
- Use a sterilized glass jar to store the pickle to prevent contamination.
Food history:
- Emblic pickle is a popular condiment in Indian cuisine and has been consumed for centuries.
Flavor profiles:
- Emblic pickle is sour, spicy, and slightly bitter.
Serving suggestions:
- Serve the Emblic pickle as a side dish with Indian meals.
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Region: Indian