Amla ka Achaar: – How to make tangy, tasty and healthy amla ka achaar at home?

Amla is also known as the Indian gooseberry is a sour edible fruit that is native to the Indian subcontinent. Amla or the Indian gooseberry is a rich source of vitamin C, apart from this it is also known because it has almost 8 times more vitamin than oranges and about 17 times that in a pomegranate. This sour but juicy fruit quickly becomes a favourite of everyone due to its tangy taste and its sour flavours. Alma is known to help to fight the common cold, improves eyesight, reduces fats, builds immunity, beautifies hair, improves skin, relieves pains.
This recipe of spicy amla pickle or amla ka achaar is a perfect blend of masala and amla. It acts as a perfect side dish to almost everything; mount feels too sweet to have a small bite of amla ka achaar, your dal chawal tastes pale just add a small dollop of amla ka achaar. This achaar can be eaten with dal chawal, paratha, dosa and what not. This recipe is easy to make and if stored properly then it will be good to eat for 2 long years. So, let’s take a sour yet tangy dip into the recipe.

Amla ka Achaar

Print Recipe Pin Recipe

Course Side Dish

Cuisine Indian

Ingredients

  

• 2 cups Water
• 450 g Amla washed
• 22-25 Green Chillies cut into long slices
• 1 cup Garlic cut into long slices
• 4-5 inch Ginger cut into long slices
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Mustard Seeds
• 1 tsp Yellow Mustard Seeds
• 1 tsp Nigella Seeds
• ½ tsp Fenugreek Seeds
• 1 tsp Coriander Seeds
• 1 cup Mustard Oil
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder

Instructions

 

• Take a large pan and add a steel sieve on top of it then add in water next add amla, cover and let it steam for 12 minutes.
• After 12 minutes remove it and let it cool down completely.
• Deseed the amlas, divide into four slices and place it on a kitchen towel to dry.
• Spread chillies, garlic, ginger on the same kitchen towel and let it dry, under the fan for 20 minutes.
• Heat a pan on low flame and add in cumin seeds,fennel, black mustard seeds, yellow mustard seeds, nigella seeds, fenugreek seeds and coriander seeds.
• Roast on low flame, once aroma starts coming means your masala is ready.
• Let the masala cool down completely and then grind a coarse powder.
• In a pan heat mustard oil till smoke starts coming. Once oil is hot enough, switch the flame off and cool till its 80% cold.
• Once oil is cold add in turmeric powder,Kashmiri chilli powder and mix well.
• In a big bowl add in all of the vegetables,masala powder, oil, salt and mix everything well.
• After mixing taste and adjust salt accordingly. Cover with a net and let it set for 7-8 hours.
• Store in clean, dry, glass bottle for a longer shelf refrigerate it. If you don’t want to refrigerate it then fill it with oil till brim and then store it.

Notes

Shilpi’s Quick Tricks

 

• Once you see that amla is opening that means that amla is ready.
• You can use any other way to steam the amla, you can also boil them.
• You can skip garlic if you don’t eat garlic.
• You can cut chillies, garlic and ginger into small pieces if you want.
• You can also use sesame seed oil.
• Make sure you add turmeric powder and chilli powder only when the oil cools down otherwise it will burn.
• Make sure that you add extra salt because when masala gets absorbed then salt reduces.
• Although achaar can be consumed from the next day but for longer shelf life keep in direct sunlight for 2 days.

Keyword achaar, pickle

Tried this recipe?Let us know how it was!