Amla Pickle

Amla/ Nellikai/Gooseberry Pickle



Amla Pickle - perfect accompaniment for curd rice, parathas and rotis.
My mother makes this easy and delicious Amla pickle whenever she finds good amlas. For pickles she always prefers fresh amlas without any black spots or dull skin. The amlas are thinly sliced and then deep fried in oil. The deep fried amla slices or further seasoned with chilly powder, asafoetida powder, tamarind extract, jaggery and fenugreek powder. I frequently prepare this amla pickle because the entire recipe takes less than 30 minutes with minimal processing. You can feel the flavour of amlas in every bite. This pickle packs a lot of flavour using the simplest ingredients. 

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Prep time : 15 minutes
Cook time : 10 minutes
Yield : 200 grams
Category : Accompaniment

Ingredients
  • 20 amlas
  • 1.5 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp asafoetida powder
  • 1/4 cup tamarind extract
  • small piece jaggery (optional)
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • 2 tbsp gingely oil
  • 1/4 cup oil for deep frying
  • salt to taste
Cooking Directions

  • Clean the amlas and wipe them with a towel. Now gently slice the amlas with a knife. Remove the seeds.
  • Heat 1/4 cup oil in a deep frying pan. Keep on low flame and fry the Amla slices. When they are fried well drain them in a paper towel.
  • Heat gingely oil in a frying pan and add the mustard and urid dal. When it splutters add the fried amla slices. Add the chilly powder and saute it.
  • Next, add the tamarind extract, turmeric powder and required salt. Allow them to boil.
  • When it gets thick, add the jaggery, asafoetida powder. Mix them well.
  • When the oil separates, add the fenugreek powder and switch off the flame.         


Amla/ Nellikai/Gooseberry Pickle with step by step photos


1. Clean the amlas and wipe them with a towel. Now gently slice the amlas with a knife. Remove the seeds. Heat 1/4 cup oil in a deep frying pan. Keep on low flame and fry the Amla slices. When they are fried well drain them in a paper towel.


2. Heat gingely oil in a frying pan and add the mustard and urid dal. When it splutters add the fried amla slices. Add the chilly powder and saute it.


3. Next, add the tamarind extract, turmeric powder and required salt. Allow them to boil. (Add thick tamarind extract).


4. When it gets thick, add the jaggery, asafoetida powder. Mix them well.When the oil separates, add the fenugreek powder and switch off the flame. 


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