This amla pickle is very easy to make.My sil served this pickle along with lunch when we were in Chennai, I loved it so got the recipe immediately.I made it last week and loved to have it as such than with rice.This is one of the ways to include amla / gooseberry in diet.
Instant Amla Pickle Recipe
Preparation Time:10 mins | Cooking Time : 10 mins | Makes:1 cup
Recipe Category: Pickles | Recipe Cuisine: Indian
Recipe Category: Pickles | Recipe Cuisine: Indian
Amla(Nellikai) – 7
Water -1 and 1/2 cups
Turmeric powder – a generous pinch
Jaggery Syrup – 1/2 tsp
Salt – to taste
To temper:
Gingelly Oil – 3 tsp
Mustard Seeds – 1/2 tsp
Red Chilli Powder – 1 tsp
Hing – 1/4 tsp
Method:
- Wash amla well.Take amla along with water, salt and turmeric powder.Let it cook.
- You can see the wedges coming and if you prick with a knife, it should be soft.Drain water and separate the wedges.Discard the seeds.
- Now all the wedges are separated.In a pan – heat oil add mustard seeds, let it crackle.Then add red chilli powder and hing cook for a minute.
- Then add cooked amla and toss it for 5mins in low flame.Finally add jaggery syrup if you are adding.
Serve with rice!
My Notes:
- I used gingelly oil.You can use normal cooking oil also.
- Consume the same itself.May be you can extend the shelf life by adding more oil.
- You can add curry leaves while tempering.
Very nice.
Salivating, even as I read it.. 🙂
Mouth watering sissy…
HI Sharmi, you always prepare a healthy one.one suggestion..you can boil this amla by steam method..so that you can retain the nutrients in vegetables.
Seasonal useful recipe. Tempting nellikkai with that kadugu…. your photos are tempting so much…..
Sharmi, please check the preparation time…. line… it's popsicle recipe please change it
your clicks are awesome…