Ingredients with Measurements:
- 500g fresh amla (Indian gooseberry)
- 10-12 dried red chillies
- 1 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp asafoetida powder
- 1 cup vinegar
- 1 cup oil
- Salt to taste
Special equipment needed:
- A blender or food processor
- A large mixing bowl
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the amla and cut them into small pieces. Remove the seeds and discard them.
2. In a blender or food processor, grind the dried red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, and coriander seeds into a coarse powder.
3. In a large mixing bowl, mix the ground spice powder, turmeric powder, asafoetida powder, and salt.
4. Add the chopped amla to the spice mixture and mix well.
5. Heat the oil in a pan and add the vinegar. Bring it to a boil.
6. Pour the hot oil and vinegar mixture over the amla and spice mixture. Mix well.
7. Transfer the pickle to a sterilized glass jar with a tight-fitting lid.
8. Allow the pickle to cool to room temperature before storing it in a cool, dry place.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
Makes approximately 500g of pickle
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 5g
Protein: 1g
Sodium: 200mg
Substitutions for ingredients:
- Fresh amla can be substituted with canned amla or frozen amla.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Any neutral oil can be used instead of vegetable oil.
Variations:
- Add chopped garlic and ginger to the pickle for an extra kick.
- Use different types of chillies for a different level of spiciness.
- Add sugar or jaggery for a sweeter taste.
Tips and tricks:
- Make sure to remove all the seeds from the amla before using them in the pickle.
- Use a dry spoon to take out the pickle from the jar to prevent spoilage.
- Store the pickle in a cool, dry place away from direct sunlight.
Storage instructions:
- Store the pickle in a cool, dry place away from direct sunlight.
- The pickle can be stored for up to 6 months.
Reheating instructions:
- The pickle does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
- Garnish with fresh coriander leaves or chopped green chillies.
Pairings:
- Serve the pickle with any Indian meal, such as rice and dal or roti and sabzi.
Suggested side dishes:
- Serve the pickle with papad or any other crispy snack.
Troubleshooting advice:
- If the pickle is too spicy, add more oil and vinegar to balance the flavors.
- If the pickle is too sour, add a pinch of sugar or jaggery to balance the flavors.
Food safety advice:
- Make sure to sterilize the glass jar before using it to store the pickle.
- Use a dry spoon to take out the pickle from the jar to prevent spoilage.
Food history:
- Amla pickle is a popular condiment in India and is often made during the winter season when amla is in season.
Flavor profiles:
- The pickle has a tangy and spicy flavor with a hint of sweetness.
Serving suggestions:
- Serve the pickle as a condiment with any Indian meal.
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Region: Indian