Amla ka achar
Amla ka achar is tasty as well as nutritious.It goes very well with roti,paratha,naan and rice.This pickle has the flavour of spices and food value of amlas.Amlas don’t lose their nutrition when pickled or candied.Indian gooseberries are available only for 3 monthes in a year,so to consume it throughout the year,it should be transformed into jam or achar.Amla jam and Amla murabba can also be used to get the nourishment of amlas.Gobhi,gajar, shalgum ka achar and mango pickle are also must try recipes.
Ingredients (Amla ka achar)
Amla – 500 grams
Mustard oil – 50 grams
Mustard seeds – 1 spoon
Cumin seeds – 1 spoon
Fennel seeds – 1/2 spoon
Black pepper powder – 1 spoon
Nigella seeds – 1/2 spoon
Asafoetida powder – 1 pinch
Red chilly powder – 1 spoon
Turmeric powder – 1 spoon
Salt – 100 grams
Grated ginger – 2 spoons
Method (Amla ka achar)
Wash and wipe amlas.
Boil water and put amlas in the water.
After amlas go in the water,let water start boiling again.
Boil for 1 minute and switch off the gas stove.
Cover the lid and let it stay for 1 hour.
After 1 hour,pull out amlas from water.
Separate seeds from the pulp cloves.
Heat a kadai and pour mustard oil.
Heat mustard oil till fuming hot.
Switch off the gas stove and wait for the mustard oil to cool down a little.
In the meantime,heat a pan and roast fenugreek seeds,musterd seeds,cumin seeds and fennel seeds.
Grind these seeds,when cool down.
Again heat the kadai with mustard oil.
Add asafoetida powder.
Add grated ginger,red chilly powder,turmeric powder,black pepper powder when asafoetida powder is done.
Add roasted masala and mix.
Now add amlas and mix well.
Add salt and nigella seeds.Mix well.
Amla ka achar is ready.
Store in a dry and clean jar when cool down.