Amla Ka Achar ( Gooseberry Pickle )

Hello friends,

Namaskar...

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Amla is one of the richest source of vitamin c.  It promotes liver health, reduces cholesterol levels and keeps hair and skin healthy.
Due to its amazing health benefits...it is called " Nectar Fruit".
The most important thing about Amla is that you can use it in any way as you like..
Its nutritious value remains the same.

# Today I am sharing the recipe of Amla Pickle...that is Delicious and Healthy with its spices.

# The speciality of this Pickle is that it is without any preservative or vinegar..and very easy to prepare.

You can store it till several months with a nice texture.

# The Ingredients For Amla Pickle..

1. Amla.....500 gram ( gooseberry )
2. Mustard oil....125 gram
3. Sendha salt...50 gram
4. Turmeric powder...25 gram
5. Red chili powder...25 gram
6. Fennel powder...50 gram ( saunf )
7. Asafoetida...1/2 Tea spoon
8. Fenugreek seeds...25 gram ( coarsely grinded )

#  Method of Making..

1. Firstly wash well Amla and wipe out with a clean cloth.

2. Now cut the Amla in equal even pieces.

3. After that spread out the pieces in the sun light for an hour only.
Or if you don't have the sun light then spread them under the fan for 2 or 3 hours only.

4. Now keep ready all the measured spices...like asafoetida, turmeric powder, red chili powder, salt, saunf powder.
Then grind the raw methi seeds coarsely in the mixer jar and keep aside.

5. Now take a steel vessel ( bhagona ).
Add Mustard oil in it.
Remember.. don't put the oil after heating the vessel....
This simple tip brings a nice texture in the Pickle.

6. On the flame and place the vessel on the medium flame.

7. As the oil heats up...off the flame.
Just check the oil by dropping a cumin seed...if it comes above..the oil for the Pickle is perfect.
( Don't heat the oil at the smoking point..this is again a simple tip....
It brings a nice and fresh texture to the Pickle )

8. Now firstly add asafoetida ( heeng ) as it sizzles then add raw grinded methi seeds....as they crackles or sizzles...
Then add all the spices along with salt.

9. Mix all the spices well in the oil and now add Amla pieces.

10. After adding Amla ...now stir it well for at least 3 minutes so that Amla could absorb all the spices and oil well.

11. Now place the vessel on a wire stand and cover it with a net cover so that any moisture could not come.

12. As it cools down completely then cover it with a steel plate.

13. Stir it daily with a clean and dry spoon for 4 or 5 times....it will help in making the Pickle fluffy and soft.

14. Keep the Pickle in the vessel for 6 or 7 days...stirring daily.

15. After that you will see that Amla with its spices have become a little fluffy.

Now Amla Pickle is ready.

16. Heat up some mustard oil in a pan on the medium flame and off the flame.

Let it cool down completely.

17. Now transfer the Amla pickle in the jar or martwan upto more than half only...and pour the oil which I have heated first...In such a way that all the pieces of Amla could be dipped in the oil.

This is an ancient method of making pickle without any preservative.

You can store it till long time.

In this way....your Pickle is ready without any preservative or vinegar.

You can store it for a long time.

#  Note...

1. The first thing to remember is that... while making any type of Pickle...there should be no moisture in the pieces..

2. Use the raw methi... in place of roasted methi for a nice texture.

3. First pour the oil in the vessel then place it on the flame.
By doing so..the colour of the Mustard oil would not change and will give a nice texture and flavour.

4. Keep on stirring the Pickle with few intervals.
It will help in preparing the Pickle.

Thanku Friends,

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