Sharing an instant version of the tangy and spicy pickle recipe prepared from Indian gooseberries which is commonly known as Amla, recipe credit goes to my mother. It is known with several names but popularly also known as nellikai uppinakayi in kannada. The right medley of aromatic spices combined with tart goodness; this Indian pickle is a refreshing way to kick Indian dishes up a notch. This is an instant recipe, meaning you do not have to wait for long fermentation times. It’s not too fussy to make at all. This is one of the ways of making it. Do give it a try in your kitchen and enjoy the benefits of Amla which is one of Ayurveda’s most prized fruits. And don’t forget to Thank me later !!!❤️
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Ingredients:
· Amla (Gooseberry) – 10-12
· Bydagi mirchi (dry red chilies) – 10-12
· Mustard seeds – 1 tsp
· Turmeric Powder – ¼ tsp
· Hing – ¼ tsp
· Salt – ¾ -1 tsp
· Boiled water (cooled)
. Squeeze half a lemon juice
Method:
· Wash the amla in running water and dry it completely with a kitchen napkin.
· Soak the Bydagi mirchi in hot water for 20-25 mins. Boil the water and cool it completely.
· Cut the Amla on the segments and keep it aside in a bowl.
· Now take a small mixer jar, add the soaked dry red chilies, drain the water. Add mustard seeds, turmeric powder, hing and salt. First grind it without water.
· Now add the boiled cooled water at regular intervals to grind the mixture into a fine paste.
· Pour the grounded mixture into the Amla bowl, squeee in lemon juice. Give a good mix.
· Your Instant Amla Pickle is ready to be served as a condiment.
· You will have to refrigerate this pickle as this does not have oil in it. However, It will remain fresh at regular temperature for 3-4 days.
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