Ingredients with Measurements:
- 500g fresh amla (Indian gooseberry)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 1 tsp nigella seeds
- 1 cinnamon stick
- 3-4 cloves
- 1 bay leaf
- 1 cup water
Special equipment needed:
- A large mixing bowl
- A large pot or saucepan
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash and dry the amla. Cut them into small pieces and remove the seeds.
2. In a large mixing bowl, add the amla pieces, sugar, vinegar, salt, red chili powder, and turmeric powder. Mix well and let it sit for 30 minutes.
3. In a large pot or saucepan, heat the cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, cinnamon stick, cloves, and bay leaf over medium heat for 1-2 minutes until fragrant.
4. Add the amla mixture to the pot and stir well. Add 1 cup of water and bring it to a boil.
5. Reduce the heat to low and let it simmer for 20-25 minutes until the amla is soft and the mixture thickens.
6. Remove from heat and let it cool down completely.
7. Transfer the pickle to a sterilized glass jar with a tight-fitting lid. Store in a cool, dry place for up to 6 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for toasting the spices
- Low heat for simmering the pickle
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 110 per serving
- Fat: 0g
- Carbohydrates: 28g
- Protein: 0g
- Fiber: 2g
- Sugar: 25g
- Sodium: 240mg
Substitutions for ingredients:
- White vinegar can be substituted for apple cider vinegar.
- Jaggery can be substituted for sugar.
- Mustard oil can be used instead of mustard seeds.
Variations:
- Add chopped ginger and garlic for an extra kick.
- Use green chilies instead of red chili powder for a milder taste.
- Add raisins and chopped nuts for texture.
Tips and tricks:
- Make sure to remove the seeds from the amla before using them in the pickle.
- Toasting the spices before adding them to the pickle enhances their flavor.
- Sterilize the glass jar and lid before using to prevent contamination.
Storage instructions:
- Store the pickle in a cool, dry place for up to 6 months.
Reheating instructions:
- The pickle can be served at room temperature or slightly warmed up.
Presentation ideas:
- Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
- Garnish with fresh cilantro or mint leaves.
Pairings:
- Serve with Indian breads like roti or naan.
- Goes well with rice dishes like biryani or pulao.
Suggested side dishes:
- Serve with yogurt or raita to balance out the flavors.
Troubleshooting advice:
- If the pickle is too sour, add more sugar to balance out the flavors.
- If the pickle is too sweet, add more vinegar to balance out the flavors.
Food safety advice:
- Make sure to sterilize the glass jar and lid before using to prevent contamination.
- Store the pickle in a cool, dry place to prevent spoilage.
Food history:
- Amla pickle is a popular condiment in Indian cuisine and is known for its health benefits.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment with Indian meals.
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Region: Indian