Make special instant amla pickle at home

Life Style: Amla pickle in sour salty solution is my favorite way to pickle and preserve amla during the season. This is a hassle-free recipe which is very easy to follow so even beginners can make it easily. Nowadays people avoid eating pickles rich in oil and spices so this is very good for them also.

Material

500 grams amla/amla

5 green chillies

1 inch ginger/ginger

2 tbsp salt

1/2 tsp turmeric powder

1/2 tsp red chilli powder/lal mirch powder

1/4 tsp asafoetida powder

1 tbsp Rai Kuriya/Rai Kuriya Powder

1 tablespoon oil

1 teaspoon chili flakes/crushed red chili

750 ml water/water

Method

-Wash amla, green chilli and ginger.

– Make incisions in the green chillies, peel the ginger and cut it into thin pieces.

– Boil water in a pan and add salt and turmeric in it, when the water starts boiling, add gooseberries in it.

– Cook until you start seeing cracks on the surface, at the section joints.

– Switch off the flame and take out the gooseberry from the pan.

When the gooseberries come to room temperature, press them lightly and take out the seeds.

– You can pickle whole Amla or separate it into pieces depending on your preference.

– Now add chopped green chillies, ginger, black salt, asafoetida, chilli powder, chilli flakes, mustard powder and oil in the lukewarm water of the pan (in which we had boiled the gooseberries).

– Add chopped gooseberries to this water and mix.

– Fill this mixture in a glass or ceramic jar and keep it at room temperature for 2-3 days so that yeast can rise in it.

After this, keep this Amla pickle in the refrigerator and enjoy.