Name: Sour Amla Pickle recipe by Drashti Dholakia at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Tempering : 2 tablespoons - Mustard (sarson) oil; 2 - Broken dry red chilies, deseeded; ¼ teaspoon - Hing / asafoetida; ¼ teaspoon - Turmeric powder (haldi); ½ teaspoon - Salt; For the Masala : 2 tablespoons -Mustard (sarson) oil; 200 grams - Methi na kuriya (split fenugreek seeds); 1 tablespoon - Rai na kuriya (split mustard seeds); ¼ teaspoon - Hing/asafoetida; ¼ teaspoon - Turmeric powder (haldi); 1-2 tablespoon - Red chilli powder; ½ teaspoon - Salt; Other ingredients : 500 gram - amla/gooseberries; 1/3 Cup - Mustard (sarson) oil

ABOUT Sour Amla Pickle RECIPE

Amla has many health benefits – first of all its rich in Vitamin C, and contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful antioxidant agent. So why not take complete advantage of this super fruit by preserving it in the form of pickle and consume it on daily basis. A spicy, tangy and lip smacking pickle prepared from amlas (gooseberries) and flavoured with basic spices.

Ingredients Serving: 4

Tempering : 2 tablespoons - Mustard (sarson) oil
2 - Broken dry red chilies, deseeded
¼ teaspoon - Hing / asafoetida
¼ teaspoon - Turmeric powder (haldi)
½ teaspoon - Salt
For the Masala : 2 tablespoons -Mustard (sarson) oil
200 grams - Methi na kuriya (split fenugreek seeds)
1 tablespoon - Rai na kuriya (split mustard seeds)
¼ teaspoon - Hing/asafoetida
¼ teaspoon - Turmeric powder (haldi)
1-2 tablespoon - Red chilli powder
½ teaspoon - Salt
Other ingredients : 500 gram - amla/gooseberries
1/3 Cup - Mustard (sarson) oil

Instructions

Steam cook amlas till 1 whistle in the pressure cooker. Once the pressure settles down, cut the amlas into wedges and discard the seeds.
Tempering : Heat 2 tablespoon oil in a pan. Add dry red chilies, hing and amla wedges. Then add turmeric powder and salt. Mix well and cook for about 5 minutes till all the moisture evaporates. Remove from flame and keep aside to cool.
Masala Mix : In a bowl, combine split fenugreek seeds, split mustard seeds, hing, salt and turmeric powder. Heat 2 tablespoon oil in a small pan. When it comes to a boil, add the hot oil in masala mixture. Mix well. Add red chilli powder to it and stir.
Assembling : Heat 1/3 cup oil in a pan. Once it reaches its boiling point, switch off the flame and allow it to cool.
Add the prepared masala mixture to the amlas (that we had set aside to cool). Transfer the pickle to a sterilized bottle and pour 1/3 cup cooled oil on it.
You can consume the pickle after 2-3 days. Serve this lip smacking pickle with your daily lunch/dinner menu or for your breakfast with parathas and puris.

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