Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Amla is a type of Indian gooseberry that is rich in antioxidants and vitamin C. Winter is the season amla arrives fresh in the markets, and it is time once again to prepare recipes that allow us to benefit from its nutrition all year long.
This pickle recipe is easy to make, healthy and delicious. It will keep well for up to a year. Do try it and share your experience.
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- 500 grams amla (Indian gooseberries), washed, wiped dry and grated
- 2 tbsp saunf (fennel seeds)
- 2 tsp rai (mustard seeds)
- 1 tsp methi dana (fenugreek seeds)
- 1 tsp ajwain (carom seeds)
- 1/4 tsp heeng (asafoetida)
- 3 tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 75 grams salt
- 1 cup / 200 ml mustard oil, heated until it smokes then cooled down completely
- 1/4 cup / 50 ml white vinegar
- Coarsely grind the saunf, rai, methi dana and ajwain. Set aside.
- In a large mixing bowl, add the grated amla, coarsely ground spices, heeng, Kashmiri red chilli powder, turmeric powder, salt, mustard oil and vinegar. Stir until well combined.
- Transfer to an airtight bottle and expose the pickle to sunlight all day long for the next 5 days. Stir the pickle morning and evening every day during this time.
- Enjoy the pickle with roti or paratha.
Grated Amla (Indian Gooseberry) Pickle Recipe
© 2020 Rajan Singh Jolly