Créé avec l’IA
Amla Achar (Indian Gooseberry Pickle)
60 min 130 kcal par portion Moyen
Ingrédients
4 Portions
- amla (Indian gooseberry)500 g
- mustard oil2 tablespoons
- fennel seeds1 teaspoon
- mustard seeds1 teaspoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- saltto taste
- jaggery1 tablespoon
Instructions
- 1
Wash the amla thoroughly and steam them for about 5-7 minutes until they become soft.
- 2
Allow the steamed amla to cool, then cut them into small pieces and remove the seeds.
- 3
Heat mustard oil in a pan until it starts to smoke, then let it cool slightly.
- 4
Add fennel seeds and mustard seeds to the oil and let them splutter.
- 5
Add turmeric powder, red chili powder, and salt to the pan and mix well.
- 6
Add the amla pieces to the pan and stir to coat them with the spice mixture.
- 7
Add jaggery to the pan and mix until it melts and combines with the spices and amla.
- 8
Cook the mixture on low heat for about 5-10 minutes, stirring occasionally, until the oil starts to separate.
- 9
Remove from heat and let the pickle cool completely before storing it in a clean, dry jar.
