Amla Aachar
More Recipes
| Find More Pickle Recipes |
| Find More Pickle Recipes |
| Recipe Tips |
| Find More Chutney Recipes |
| Find More Gooseberry Recipes |
Ingredients
| Ingredients | Quantity |
|---|---|
| Gooseberry, steam, cool and deseed | 500g |
| Slightly sour curd, whipped with 400 ml water and cream removed | 500ml |
| Green chillies, chopped fine | 60g |
| Chilli powder | 20g |
| Asafoetida, roasted in oil and powdered | 5g |
| Salt | 125g |
| Mustard seeds for seasoning | 5g |
| Spring leaves for seasoning | A few |
| Turmeric powder | 5g |
| Oil | 50ml |
Method
- Add the steamed gooseberry into the whipped curd.
- Heat the oil, add mustard seeds and allow to crackle.
- Stir in the green chillies, curry leaves, chilli and asafoetida powders in the oil. Saute for a few minutes.
- Pour the seasoning over the gooseberry mixture and blend well.
Recipe Tips
- Gooseberries or amla are generally half boiled before pickling since they are hard in texture and slightly bitter to taste. They can, however, be marinated in salt or steamed or sauted in oil before being pickled.
- And for all acidic fruits such as lime, raw mango and gooseberry, the proportion of salt to fruit should be 1:4 in volume. Every kg of whole gooseberry yields only 800 g of pieces after seeding.
- The pickle is ready for use after four days. It lasts for a month and longer in the refrigerator.
No comments:
Post a Comment