How To Make Amla Pickle (Achar)

Amla – The great Indian Gooseberry is a magical fruit. It is very rich in Vitamin C,Iron,Phosphorus,B complex and it’s a great antioxidant. We have almost forgotten to use Amla in our daily lives because of so many new exported fruits and vegetables. This Ganapati vacation I visited my hometown and our farm. I picked up lovely green Amla and decided to make an Amla Pickle known as Amla Achar. This Andhra pickle recipe was given to me one our aunt friend and it came just perfect as she shared with us.screen-shot-2016-09-18-at-11-29-52-am

1. Dry roast fenugreek and cumin seed for one minute.test1

2. Double wash amla, take a cotton cloth and wipe amla one by one.amla-pic-jpg

3. In a thick bottom kadhai heat the oil, deep fry amla for about 5-7 minutes till the amla start to change color. Keep aside all amla to cool down. Turn off the flame add asafoetida.amla-fry

4. In a grinder grind Fenugreek seed, Cumin seed, and Mustard seed, make a fine powder.methipowder-jpg

5. In a medium sized glass bowl add lemon juice, salt, chilli powder, turmeric powder and ground powder. Mix well all ingredients, now add in deep fried oil. Mix well.amla-achar

6. Now pour mixed masala over deep fried amla, mix it well with hand or spatula until no lumps will be formed.aamla-pic6

7. Achar is ready, cover the pot, keep it aside for 4-5 hour.Now take a spatula and stir pickle from top to bottom.

screen-shot-2016-09-17-at-8-57-15-amscreen-shot-2016-09-17-at-8-57-25-am8. Transfer the pickle to a dry clean bottle.screen-shot-2016-09-18-at-11-29-52-am

How to make amla achar

Preparation time: 20 mins
Cook time : 25 mins
Total time : 45 mins

Recipe type : Pickles
Cuisine : Indian

Ingredients for 1 Kg pickle

Amla – 1/2 kg
Fenugreek seed – 2 tbsp
Cumin seed – 1 tbsp
Mustard seed – 50 gms
Chilli powder – 100 gms
Turmeric powder – 2 tsp
Salt – 100 gms
Asafoetida – ½ tsp
Lemon juice of 3 lemon
Sesame or groundnut oil – 250 ml

Process

1 Dry roast fenugreek and cumin seed for one minute.
2.Double wash amla, take a cotton cloth and wipe amla one by one.
3.In a thick bottom kadhai heat the oil, deep fry amlas for about 5-7 minutes till the amla start to change color. Keep aside all amla to cool down.
4. Turn off the flame add asafoetida.
5. In a grinder grind Fenugreek seed, Cumin seed, and Mustard seed, make a fine powder.
6. In a medium sized glass bowl add lemon juice, salt, chilli powder, turmeric powder and ground powder. Mix well all ingredients, now add deep fried oil. Mix well.
7. Now pour mixed masala over deep fried amla, mix it well with hand or spatula until no lumps will be formed.
8.Achar is ready, cover the pot, keep it aside for 4-5 hour.Now take a spatula and stir pickle from top to the bottom.
9. Transfer the pickle to a dry clean bottle.
10. Keep bottle away from the heat, after 3 days open the bottle stir well and transfer pickle to a dry airtight bottle.
11. Shelf life is 3 months.

Serve achar with hot rice, curd rice or snacks.

Notes-

Increase the amount of oil as required in the recipe. The basic rule of pickle is to make the oil float over the pickle after 2 days. So feel free to add oil. (If adding extra oil follow this process heat the oil, cool down completely then add in pickle)

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