Amla (Gooseberry) Pickle
Prep Time
15Minutes
Cook Time
15Minutes
Prep Time
15Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. Amla fruit.
  2. Remove frozen Amla from bag and soak it into water till it gets soft. If you are using fresh amla this procedure is not needed, just clean it.
  3. Boil amla with 2 cups of water for 3 whistles in pressure cooker. Once it’s done turn off the heat. Let it cool down. Please make sure it is not overcooked.
  4. Drain the water from Amla, using big strainer and leave it open to dry for about half an hour. In a big mixing bowl, add boiled amla, turmeric powder, crushed fennel seeds, yellow mustard powder, red chili powder, salt, oil, carom seeds and kalongi (nigella) seeds. Mix it very well.
  5. Keep the Amla pickle in to sun light for 3-5 days in a glass jar with lid on.
  6. Amla pickle is ready to be served along with your meal. Keep it in fridge.
  7. This pickle can be stored in to fridge about 2-3 months.