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Ingredient
Amla Pickle
Introduce
Chef :
Aruna ThaparAmla Pickle
#CFF
The Amla pickle can be stored for 1 year. Because of its anti-cancer, anti-inflammatory and anti-diabetic properties, amla is a popular health fruit. Amla is also a rich source of Vitamin C.
Ingredient
Food ration :
Multiple servingsCooking time :
20 minutes
500 gm
amla
150 ml
mustard oil
1/2 tsp
Asafoetida
2 tbsp
Fenugreek seeds
2 tbsp
fennel seeds
1 tbsp
mustard seeds
1 tbsp
yellow mustard seeds
1 tsp
red chilli powder (degi)
1/2 tsp
turmeric powder
3 tbsp
salt
Cooking instructions
* Step 1
Wash amla in water thoroughly. Then soak it in warm water for 5 minutes and then remove from water and wipe and keep for some time to dry completely.
* Step 2
Grind fennel seeds, Fenugreek seeds, mustard seeds coarsely in a mixer and remove it in a bowl. Measure salt, turmeric and Red chilli powder and mix some in grinded masala.
* Step 3
Heat mustard oil in a heavy bottomed karahi. Add asafoetida and saute for 30 seconds. Now add amla and saute for 5-6 minutes till golden.
* Step 4
Add turmeric and Red chilli powder and mix. Now add grinded masala ingredients and saute for 2 minutes.
* Step 5
Switch off the flame and transfer it in a glass bowl and let it cool completely.
* Step 6
Then transfer it in a jar. Keep it in the sun for 3 days for 2 hours daily. Heat remaining mustard oil and cool it and add in the amla jar and mix. Healthy vitamin C rich pickle is ready to serve.
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