Name: Sun Dried Tangy Indian Gooseberry Mouth Freshener | Chatpati Amla Supari / Kees recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: Amla / Indian Gooseberry -250 gm (grated); Ginger juice - 1 tablespoon ( 1 inch ginger); Carom Seeds (ajwain) - 1 teaspoon; Lemon Juice - 1/2 a lemon; Table salt - 1 teaspoon; Rock salt - 1 leveled teaspoon; Asafoetida - 1-2 pinch

ABOUT Sun Dried Tangy Indian Gooseberry Mouth Freshener | Chatpati Amla Supari / Kees RECIPE

There is tradition to serve mukhvas or mouth freshener after meals. This mouth freshener is not just tasty but also a digestive aid too. I have seen ma meticulously drying and preserving Amla in form of candies and mukhvas apart from the usual murraba and achar. Here is a quick recipe for you.

Ingredients Serving: 6

Amla / Indian Gooseberry -250 gm (grated)
Ginger juice - 1 tablespoon ( 1 inch ginger)
Carom Seeds (ajwain) - 1 teaspoon
Lemon Juice - 1/2 a lemon
Table salt - 1 teaspoon
Rock salt - 1 leveled teaspoon
Asafoetida - 1-2 pinch

Instructions

Wash and pat dry the fresh unblemished amla fruit.
Grate and keep aside.
In a plate mix rock salt, table salt, ajwain (carrom seeds), asafoetida and mix properly.
Add this to the grated amla along with little ginger juice and lemon juice.
Spread it out on a plate and keep this in sunlight for 5-6 days.
The drying time will depend on the amount of sunlight and heat it gets.
Once the amla changes color shuffle it a few times in a day so that it dries evenly and no moisture remains.
Once the grated fruit dried completely and turns brown in color it is ready to be stored in airtight container to be used any time you desire.

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