Gooseberry Pickle/ Amla pickle
Gooseberry Pickle/ Amla pickle recipe – My instant amla ka achar or pickle recipe, which is ready in minutes. This does not require any steaming or boiling of amlas / gooseberries . It is super tasty and needs minimum time , effort and ingredients.
My obsession for gooseberries is making me try so many varieties of food using gooseberries. I tried gooseberry candies last year, and they turned out really nice. I still have some stocked in the fridge.
At that time i could only get the british gooseberries and not the Indian ones. I was still on the lookout for the indian gooseberries, and i finally managed to get some from my local Asian store last week.
Benefits of indian Gooseberry / Amla
Indian goose berry holds a special place in Ayurveda. All parts of gooseberry are considered to have innumerable medicinal value. Also known as Amla or amalaki , is a rejuvenating superfood.
According to Ayurveda, regular consumption of amla balances all three doshas of the body- Vata, Pitta and Kapha.
It is a common remedy in Indian households and widely used in Ayurvedic treatments.
Indian gooseberry/ Amla is a powerhouse of nutrients – polyphenols, vitamin C, vitamin A, calcium, magnesium and iron.
It has an incredible list of health benefits such as slowing down the ageing process, increasing immunity, balancing stomach acid, fortifying the liver, improves eyesight, aids weight loss, improves digestion, controlling hair fall, reducing dandruff and supporting the heart.
How to include Amla / Gooseberry in your diet
It is a very good idea to include Amla in your daily diet.
There are a number of ways it can be added to your diet.As amla is really really tart, and sour, you cannot have it as is.
You can have it in the form of dried candied amla, or as murabba (candied amla in sugar syrup), Amla tea, amla powder, amla chutney or as pickle.
In india , gooseberry pickle is a staple side with indian street foods, and adds so much taste to any dish like chana bhatura, poori aloo, poori chana, and even kulcha chana.
It is tangy, sour and spicy in taste and is rich in vitamin B12 and vitamin C.
Storing Amla ka achar/ Gooseberry pickle
You can cook and store this pickle in a glass jar in refrigerator, for 3-4 days.
If you want to keep this longer add more oil so that the gooseberries are all dipped in oil, this helps is stay fresh for longer.
I prefer the less oil version. As this recipe takes just around 10 minutes to cook, I cook this pickle in small batches, and make more fresh pickle once the first batch is finished.
Make sure to use tart, fresh and firm gooseberries to make the pickle, so that it tastes perfect.
Ingredients to make Amla ka achar/ amla pickle
This amla ka achar recipe is very quick and simple to cook.
You need minimum time and ingredients to make this recipe.
You need fresh amla (gooseberries), mustard oil, hing (asafoetida powder), methre (fenugreek seeds), salt, red chilli powder and turmeric powder to cook this pickle.
I made this pickle using 8-10 gooseberries, and the quantities for rest of the ingredients are as per that. If you use more or less gooseberries, you can alter the quantities of the ingredients according to the number of gooseberries you are using.
Steps to make Amla ka achar/ Gooseberry pickle
Heat mustard oil to its smoking point.
Turn off the heat and let it get back to the frying temperature.
Add hing (asafoetida powder) and fenugreek seeds.
Stir and cook for 2-3 minutes till the fenugreek seeds turn little brown. Add washed and dried gooseberries.Mix well.
Add salt, chilli powder and turmeric powder. Mix, and cover the pan.
Cook on slow heat for 10-15 minutes, till the gooseberries get tender and start splitting.
Cool it and store in a sterilised glass jar.
Pair it with your meals everyday for that perfect zest and added dose of vitamin C.
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Please Comment below for any queries, suggestions and ideas .I would love to hear from you.
Check out another chutney recipe on my blog- mango chutney
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Amla pickle/ India gooseberry pickles
Ingredients
- 8-10 pieces amla / indian gooseberries washed and dried
- 2-3 tbsp mustard oil
- 1/8 tsp hing powder/ asafoetida powder
- 1/2 tsp methre (fenugreek seeds)
- 1 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
Instructions
- Heat mustard oil to its smocking point.
- Turn the heat to medium and add hing (asafoetida powder). Add fenugreek seeds. Stir and cook for 2-3 minutes till the fenugreek seeds turn little brown.
- Add washed and dried gooseberries.Mix well. Add salt (as per your taste). chilli powder and turmeric powder. Mix, and cover the pan. Let it heat on slow heat for 10-15 minutes, till the gooseberries start to getting tender, and start splitting.
- Let it cool and store in a sterilised glass jar and pair it with your meals everyday.
