Make Your Winter Meals Super Delicious With This Amla Pickle

personnelIndian gooseberry, also known as Indian gooseberry, is one of the fruits that is used in many Ayurvedic and traditional medicines. many believe that personnel Nature’s boon for revitalizing strength, boosting immunity, reducing hair fall and aiding in weight loss. Rich in many nutrients, antioxidants like iron, vitamins, polyphenols and minerals, Amla is a winter fruit, which is available in almost every part of the country.

with classic personnel juice, people have experimented with this translucent fruit to make marmaladecandies, sauce, and other condiments. But, our all-time favorite remains the pickle.

With the onset of winter season, there is nothing better than enjoying a comfort food with homemade pickles. We have prepared for you a delicious recipe from YouTube channel Cook With Parul amla pickle, Don’t worry. It does not take much effort to make it, this pickle is ready in a few minutes.

Also Read: Mango Pickle, Onion Pickle & More: 5 Quick Pickle Recipes You Must Try

Amla Pickle Recipe:

Step 1: Wash AMLADry them with a cloth and keep them aside. Make sure there is no moisture on the fruit, and cut them into the shape and size you want.

Step 2: Next, place a pan on medium flame and add 1 tbsp methi dana (fenugreek seeds), and 2 tbsp mustard seeds (sarso). Dry roast both the ingredients. And, keep it in a plate to cool down. Now take a grinding jar and make fine powder of roasted mustard seeds and fenugreek seeds in it.

Step 3: After this soak 60 grams dry tamarind in hot water. When the tamarind becomes soft, mash it with your hand and make a pulp.

Step 4: Next, take a pan and add 1 tbsp mustard oil in it. Strain the tamarind pulp over the oil. PS: Make sure the gas is off. After filtering the tamarind pulp, turn on the gas and keep the gas medium. Cook the tamarind paste well in mustard oil. Add 1/4 tsp turmeric powder and mix well. Once the mixture starts leaving the base of the pan, switch off the flame and let it cool down.

Step 5: Put the pan on the gas and heat 200 ml mustard oil. Reduce the flame to medium and fry the cutMLA, When they become golden brown and soft, take them out in a large bowl. However, we are not done yet. Add tsp asafoetida and 8 dry red chilies to the remaining mustard oil. The flame should be turned off during this process. Fry them well.

Step 6: Now it’s time to prepare the pickle. fried inM.L.A, Add 6 tbsp red chilli powder, 4-5 tbsp salt (depending on their taste), whole fenugreek and mustard powder, 20-25 cloves of garlic and tamarind pulp. mix all the ingredients. Last but not least, add hot chili oil. Once again, mix it up and voila, aMLA Pickle is ready.

Although you can eat it right away, leaving it to rest for 2-3 days will enhance its taste by 10 times.