Hello, I’m Jane. Today, we’re going to make indian gooseberry pickle (amla pickle) - andhra recipe recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe Recipe
Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have indian gooseberry pickle (amla pickle) - andhra recipe using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe:
- Take 250 gms Amla (About 9 Amlas)
- Make ready 1/3 cup Oil (For Frying Amlas) Sesame/Gingelly/Peanut/Sunflower
- Make ready 3-4 Cloves Garlic (Crushed)
- Make ready 2 tbsp Mustard Seeds (3 tbsp Mustard Seeds Powder)
- Take 1/4 tsp Fenugreek Seeds
- Make ready 3 tbsp Kashmiri Red Chilli Powder
- Prepare 1 tsp Turmeric Powder
- Get 1 tsp Salt or As required
- Take 1 tbsp Lemon Juice
- Get For Tempering:
- Prepare 1/4 cup Oil (Sesame/Gingelly/Peanut/Sunflower)
- Take 1/4 tsp asafoetida (hing)
Steps to make Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe:
- Firstly, rinse the amlas well in water. Wipe them dry with a clean kitchen towel.
- In a blender, blend mustard seeds and fenugreek seeds into a semi fine powder and set aside along with kashmiri red chilli powder, turmeric powder, asafoetida and salt.
- Cut the amlas into small pieces. Remove the seeds.
- Crush the garlic and set aside.
- Heat oil in a kadai or pan.
- Add the chopped amla pieces. Cover and cook on medium low flame for about 6-7 minutes. Keep checking in between. Cook till the amlas are soft. They need not be cooked till golden.
- Once the amlas are cooked, off the flame. Add in the crushed garlic cloves. Mix well. Cover and keep in pan only for about 10 minutes.
- After resting time, add kashmiri red chilli powder, turmeric powder, salt, ground mustard seeds and ground fenugreek seeds. Mix well and allow it to cool.
- Add lemon juice. Mix it again.
- Spoon the pickle in a clean sterilized jar. Cover with lid and set aside.
- Heat oil in a tadka pan. Keep the flame on low. Add asafoetida. Mix well. Off the flame and allow it to cool down.
- Pour this oil in the pickle jar. Oil will float on top. It’s okay. Cover the jar with the lid and allow the pickle to mature for about 3 or 4 days. Keep it in a dry place.
- Andhra Style Amla Pickle is ready. Enjoy this pickle with your daily meal. Refrigerate once it is used.
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