Amla pickle, also known as Indian Gooseberry pickle, is a popular and tangy condiment made from fresh amla fruits that are commonly found in India. Amla is a small, green fruit with a slightly bitter taste and a high nutritional value. It is rich in antioxidants, Vitamin C, and other essential nutrients.
To make amla pickle, the amla fruits are washed and cut into small pieces, discarding the seeds. These pieces are then mixed with a blend of aromatic spices such as cumin seeds, coriander seeds, fennel seeds, nigella seeds, mustard seeds, and fenugreek seeds that are roasted and ground into a fine powder. The amla pieces are then mixed with the spice blend, along with turmeric powder, red chili powder, salt, and lemon juice. Finally, mustard oil is heated and added to the mixture, which is then stored in a clean, airtight jar for a few days to allow the flavors to develop.
Amla pickle has a sharp and tangy flavor, with a slightly spicy kick from the chili powder and a hint of bitterness from the amla. It pairs well with almost any Indian dish, especially rice and lentil dishes, and can also be used as a sandwich spread or a dip. Amla pickle is also believed to have numerous health benefits, including improving digestion, boosting immunity, and aiding in weight loss.
Overall, amla pickle is a delicious and nutritious condiment that adds a burst of flavor and a dose of nutrition to any meal.
Here is a simple recipe for making amla (Indian gooseberry) pickle:
Ingredients:
- 250 grams fresh amla (Indian gooseberry)
- 1/4 cup mustard oil
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp nigella seeds
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 2 tbsp lemon juice
Instructions:
- Rinse the amla and pat them dry with a clean towel. Cut each amla into 4-6 pieces, discarding the seeds.
- Heat mustard oil in a pan on medium flame for about 2-3 minutes, then turn off the heat and let it cool.
- In a separate pan, dry roast the fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, and nigella seeds for a few minutes until fragrant. Let it cool, then grind into a fine powder.
- In a mixing bowl, add the amla pieces, ground spice powder, turmeric powder, red chilli powder, salt, and lemon juice. Mix well.
- Add the cooled mustard oil and mix well again.
- Transfer the pickle mixture to a clean, sterilized glass jar and close the lid tightly.
- Keep the jar in a cool, dry place for 2-3 days to let the flavors meld together. After that, your amla pickle is ready to serve and can be stored in the fridge for up to 2 months.
Enjoy your homemade amla pickle with rice, bread, or any other dish of your choice!