Name: Instant Amla Pickle | Instant Indian Gooseberry Pickle recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: Amla -8-10; Green Chilies -6-7; Mustard (sarson) seeds- 1 teaspoon; Fenugreek (methi) seeds – 1 teaspoon; Asafoetida (Hing) - 2 pinches; Turmeric – 1/4 tespoon; Red chili powder – 1/2 teaspoon; Salt - to taste; Mustard Oil – 2 Tablespoon

ABOUT Instant Amla Pickle | Instant Indian Gooseberry Pickle RECIPE

Though exceptionally tart and astringent Amla is full of nutrition and a very good immunity booster. Winter is the time to preserve, pickle, sundry or eat amla raw for good health. This instant pickle is easy to make and perfect for daily use.

Ingredients Serving: 6

Amla -8-10
Green Chilies -6-7
Mustard (sarson) seeds- 1 teaspoon
Fenugreek (methi) seeds – 1 teaspoon
Asafoetida (Hing) - 2 pinches
Turmeric – 1/4 tespoon
Red chili powder – 1/2 teaspoon
Salt - to taste
Mustard Oil – 2 Tablespoon

Instructions

Steam the washed and pat dried Amlas and cut them into small pieces once they cool.
Heat mustard oil in a cast iron or non stick pan (I use cast iron) till it smokes. Remove from heat.
Cool it just a little and add both the seeds and hing ( asafoetida).
When the seeds begin to splutter add red chili powder and turmeric powder.
Stir in the pieces of steamed amla and raw chopped green chilies. Also add salt.
Once all the ingredients are mixed properly let it cool completely in a bowl or in the pan itself .
Take a clean glass bottle to store the pickle and keep it airtight.
The spicy tangy amla pickle is ready to eat in a an hour or kept in the refrigerator for a fortnight.

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