Ingredients with Measurements:
- 500g amla (Indian gooseberry)
- 2 lemons
- 1 tbsp salt
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 cup oil
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 and lemons. Cut them into small pieces and remove the seeds.
2. In a large mixing bowl, add the amla and lemon pieces, salt, turmeric powder, and red chili powder. Mix well and keep aside for 2-3 hours.
3. In a pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, coriander seeds, and cumin seeds until fragrant. Let them cool down and grind them into a fine powder.
4. Add the spice powder to the amla and lemon mixture and mix well.
5. Heat oil in a pan and let it cool down to room temperature.
6. Add the oil to the amla and lemon mixture and mix well.
7. Transfer the pickle to a clean and dry glass jar with a tight-fitting lid.
8. Keep the jar in a cool and dry place for 3-4 days, shaking it once a day.
9. After 3-4 days, the pickle will be ready to eat.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
Makes approximately 500g of pickle
Nutritional information:
Calories: 20kcal
Fat: 2g
Carbohydrates: 1g
Protein: 0g
Sodium: 600mg
Substitutions for ingredients:
- You can use any other type of citrus fruit instead of lemons.
- You can use any other type of oil instead of vegetable oil.
Variations:
- You can add garlic, ginger, or green chilies to the pickle for extra flavor.
- You can add sugar or jaggery to the pickle for a sweet and sour taste.
Tips and tricks:
- Use a dry and clean spoon to take out the pickle from the jar.
- Always keep the pickle jar tightly closed to prevent air from entering.
- You can adjust the amount of salt, chili powder, and oil as per your taste.
Storage instructions:
Store the pickle in a cool and dry place for up to 6 months.
Reheating instructions:
The pickle does not need to be reheated. Simply take it out of the jar and serve.
Presentation ideas:
Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
Garnish the pickle with fresh coriander leaves or sesame seeds.
Pairings:
The pickle goes well with rice, roti, paratha, or any Indian bread.
Suggested side dishes:
Serve the pickle with any Indian curry, dal, or vegetable dish.
Troubleshooting advice:
- If the pickle is too salty, you can add more lemon juice or sugar to balance the flavors.
- If the pickle is too spicy, you can add more oil or sugar to reduce the heat.
Food safety advice:
- Always use clean and dry utensils and jars to make and store the pickle.
- Make sure the oil is completely cooled down before adding it to the pickle.
- Keep the pickle jar tightly closed to prevent contamination.
Food history:
Pickles have been a popular condiment in India for centuries. They are made using a variety of fruits and vegetables and are a staple in Indian cuisine.
Flavor profiles:
The lemon amla pickle has a tangy, spicy, and slightly bitter flavor.
Serving suggestions:
Serve the pickle as a condiment with any Indian meal.
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Region: Indian