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Amla ka Achaar

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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
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