Amla pickle recipeImage Credit source: jhillysspicebox7-INSTA
Amla, which is full of sourness, is beneficial in many ways, from your skin to your hair. This is an immunity booster fruit which you must include in your diet in winter. Many times people think that eating Amla will cause problems like cold and cough, but this fruit is capable of protecting you from viral diseases, just make it a part of your diet properly. We always eat pickle in a limited quantity, hence it provides a balanced amount of fat and spices to the body. You can also prepare pickle of Amla and apart from winter, you can easily include it in your diet in summer, rainy season and spring also.
According to PubMed, along with Vitamin C, polyphenols and many plant-based antioxidants are found in Indian gooseberry Amla. Talking about its possible benefits, it is full of anti-inflammatory properties. Keeps your heart healthy and also improves digestion. Apart from this, it is also beneficial for diabetic people. Let us know the method of making Amla pickle.
Amla pickle
To make pickle, you will need 500 grams of Amla (while buying, check that there are no spots in the Amla), one-fourth teaspoon asafoetida, 1 teaspoon celery, two teaspoons asafoetida, red chili powder 1 teaspoon, red chili powder 1 teaspoon, yellow mustard 4 teaspoons (coarsely ground), 2 teaspoons fennel, 3 teaspoons coriander seeds, 22 grams mustard oil, fenugreek seeds. Two teaspoons, mustard one teaspoon, nigella seeds one teaspoon, salt as per taste. Now know the method of making pickle,
Amla pickle recipe
Wash the Amla in clean water and see that none of the Amla gets spoiled. After this, keep it to boil in one and a half cup of water. Cook it only so much that it becomes a little soft so that you can easily cut it into separate slices. If you want, you can remove the seeds or leave them in the Amla.
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After preparing Amla for pickle, the second step is to prepare its spices. For this, dry roast fennel and coriander and grind them. After this, take fenugreek seeds, celery, mustard, nigella and other whole spices, roast them lightly and grind them coarsely.
Heat mustard oil in a pan until it smokes and turn off the gas. Now first add asafoetida, after that add all the ground spices along with fennel and coriander. Also add red chilli powder, turmeric powder and salt. Now add Amla at the end and mix well. Keep it covered to cool, till then the spices get absorbed well into the Amla.
Tips to store Amla pickle
- It is best to take a glass container for any kind of pickle. In this the pickle remains good for a long time.
- First wash this container thoroughly with hot water and then dry all its moisture thoroughly.
- Keep in mind that there should not be any moisture in the container and further when you take out the pickle with a spoon, keep in mind that it should also be completely dry and clean.
- After filling the pickle in the container, do not put the lid on it directly, rather close it with a cloth and then expose it to sunlight for 3-4 days.
- If you want the pickle not to spoil for a long time, then leave it completely immersed in oil.