Amla pickle/gooseberry pickle/amla ka achar

 Amla pickle/gooseberry pickle/amla pickle recipe/gooseberry pickle recipe

Pickle enhances the taste of food and today we are going to make Instant Amla Pickle, it is very easy to make and it is ready very quickly, Amla can be eaten in pickle, in chutney or in marmalade in any form.  It is very beneficial for iron and vitamin C is found in abundance in India, pickles are made in many ways. This pickle is made by boiling amla and then adding spices and mustard oil to it, if you want to keep the pickle for a long time.  If so, heat the mustard oil till the smoke comes out and then cool it and pour the oil on the top of the pickle, then the pickle does not spoil for a long time, so let's make an instant pickle of gooseberry.

Preparation Time: 10 minutes

Cooking Time: 10 mins

Total Time: 20 Minutes

Writers: Rajni Dagla

Ingredients for Instant Amla Pickle Masala

.1 tsp saunf

.1/2 tsp Fenugreek seeds

.1/2 tsp mustard seeds

.1/2 tsp cumin

Ingredients for Pickling

.9 to 10 amla

.mustard oil

.1/2 tsp mustard seeds

.1/4 tsp red chili powder

.1/4 tsp turmeric powder

1/4 tsp salt

How to make Instant Amla Pickle

To make Amla pickle, take good and fresh amla, wash and dry the amla.

.  Now put hot water in a vessel and add amla to it and cook it on low flame for 10 minutes or till the gooseberry becomes soft.

.  We make the pickle masala till the gooseberries are soft.

.  To make pickle masala, put 1 tsp fennel seeds,1/2 tsp fenugreek seeds,1/2 tsp mustard seeds, and 1/2tsp cumin seeds and roast for 2 minutes on low flame, turn off the gas and let the spices cool.

. When the spices cool down completely, put them in a mixer jar and grind them coarsely. 

. Pickle masala is ready

.  It has been 10 minutes since the amla has been boiled and the gooseberry has become soft, we do not have to soften the gooseberry too much otherwise it will change its shape.

.  Cool the gooseberries and remove them between

.  Now heat oil in a pan, when the oil is hot, add half a teaspoon of mustard seeds.

.  When the mustard seeds start crackling, add amla and mix it.

. Now add 1/4 teaspoon red chili powder, 1/4 teaspoon turmeric powder and 1/4 teaspoon salt or salt according to your taste.

.  Amla instant pickle is ready, you can serve it immediately.

Tips

Wash the container in which pickle is to be kept in boiling water and then dry it in strong sunlight.

.  Do not boil amla too much

.  When the pickle is taken out, the spoon should be clean and completely dry.

.  To keep the pickle for a longer time, heat the mustard oil till it smokes and then cool it and fill it till the top of the pickle.

.  Sometimes the pickle is sunburned

.  Make pickle in mustard oil only, pickle in mustard oil becomes more tasty