Achaari Amla

How to make Achaari Amla Sabzi | Pickled Indian Gooseberry Recipe | Spicy Indian Gooseberry Pickle | Amla Achaar Recipe

Hello Friends, 

Today I am going to share yet another winter special amla recipe. As you all know amla aka Indian Gooseberry are back in season and it is available in India from December to April.

Indian Gooseberry is a winter special amazing fruit which is also known as fruit from God. It is a powerhouse of nutrients. It truly deserves its super food status. It is used as an essential ingredient in Ayurveda since the ancient times. 

☑Health benefits of Amla

✔Amla is one of the richest and natural source of vitamin C. 
✔It promotes healthy glowing skin and beautiful shining hair. 
✔It also has rejuvenating, and anti inflammatory properties.
✔It is very beneficial for our digestive system.
✔Good for diabetes, hyper acidity, peptic ulcers
✔Improves eyesight
✔Treat menstrual cramps
✔Helps body to absorb calcium 
✔Good remedy for fever
✔strengthens our lungs, respiratory system, heart muscles and central nervous system of our body. 

This is just a snapshot of the health benefits, picture abhi baki hai mere dost! 😆 😊😁

Today's Gooseberry recipe is the fifth recipe on my blog and I'm glad to share that all the four recipes posted till today are blockbuster hit.. Seriously, never expected this. It's so overwhelming, Thank you so so much.

Amla Recipes

The plan of action for today's recipe is to soak amla in calcium hydroxide - slacked lime i.e. paan chuna or in phitkari - alum for overnight followed by rinsing and blanching and then stir fry and flavor it with matured pickle masala and Indian spices.

Let's get started

 ☑Recipe details 

▫Type Accompaniment
 ▫Cuisine Indian
 ▫Amla Soaking time 7-8 hours or overnight soaking
 ▫Preparation time 12-15 minutes
 ▫Cooking time 10-15 minutes 

☑Ingredients required 

▫200 g /8-10 no. Amla
▫1tsp Paan chuna - edible slacked lime or
▫ pinch of Phitkari - alum 
▫2-3 tbsp mustard oil or
 ▫60-80 ml mustard oil

(Note add 60-80ml of mustard oil if you want to preserve it and don't want to eat as ready to eat Achaari amla vegetable

▫1-2 tsp matured pickle masala (optional) - Needed when you want to consume this as instant ready to eat Achaari Amla Vegetable

☑To grind and mix all the ingredients 

▫2tsp split mustard seeds
▫2tsp onion seeds / Kalonji - Nigella sativa
▫2 tsp fennel seeds - Saunf
▫1tsp cumin seeds
▫2 tsp coriander seeds
▫½ tsp black pepper 
▫2-3 cloves
▫1 tbsp red chilly powder
 ▫1tsp turmeric powder
▫1tbsp jaggery (Gur) optional 
▫Salt to taste

☑Method 

♨Step 1 Mise en place

◾Amla - Wash - prick amla with a fork - In 350-400 ml water, dissolve slacked lime and soak amla in a plastic container for overnight. 

◾On the very next day - remove the water and rinse it very nicely. Add them in a fresh water and boil for 3-5 minutes - drain the water- rinse under normal tap water. 

◾Now - again add fresh water and cook on slow flame for 5-7 minutes until amla looks tender and translucent. 

◾ Allow it to cool down - press it with your finger, de-seed and cut them into slices. Keep it aside until called for.

☑Step 2 Make a fine powder 

◾Add all the ingredients mentioned above in a grinder jar - pulse for 15-20 seconds - keep it aside until called for.

☑Step 3 Cooking time

◾In a fry pan, add the mustard oil, heat it on high temperature till it reach the smoking point and then allow it to cool down. 

◾Add amla and cook it on slow flame for a min or two add all the powdered ingredients. 

◾Add 1tsp matured pickle masala which is available in your kitchen... Mix it well. You can skip that if don't want to eat at once and want to go ahead for natural pickle maturing process.. Only if you want to enjoy as Subzi then it is advisable to add pickled masala..

◾ Serve hot as a side dish or transfer it in a sterilized glass jar and allow it to mature..