Amle ka achaar – Indian gooseberry pickle

Amla or Amlaki literally means ‘sustainers’. The Indian gooseberry are available in plenty during the winter months. They are not a favorite fruit because of it’s tangy taste, but comes packed with a long list of health benefits.

This fruit has earned the name of ‘ wonder fruit‘. 🙂 It can be consumed as juice, or raw, dried, powdered, cooked or pickled.

A rich source of vitamin C, this wonder fruit has the capacity to cure and manage multitude of health disorders. Click here to know more about this fruit.

India has had a tradition of worshipping trees /plants or fruits. We call them ‘Sacred trees’. Perhaps this was one of the best way since ancient time, to nurture and preserve trees/ plants. Infact, Hinduism went so far to associate every important tree /plant and animals with some God or Goddess. Amalaka Ekadeshi, is celebrated every year in the month of March, in honor of this ‘wonder fruit‘.

pic source : Google

pic source : Google

Presenting here, is an easy recipe of achaar /pickle.

amle ka achaar -Indian gooseberry pickle

Here’s what I did…………..

INGREDIENTS

300 gms – amla / Indian gooseberry

1 tsp – fenugreek seeds

3 tsp – fennel seeds

2 tsp – white mustard seeds

1/2 tsp – nigella seeds (optional)

1 tsp – tumeric powder

1/4 tsp – red chili powder

1 nos – dried red whole chili

pinch of asafoetida

2 tbsp – mustard oil

1 cup – water

salt to taste

METHOD

Boil amla with 1 cup of water, till tender.

Gently break the segments and discard the seed in the centre. Preserve the water for use in other recipes like sambhar or any other kind of dal /lentils or vegetables.

Dry roast the fenugreek and fennel seeds for a couple of mins. Keep aside to cool.

Coarsely grind the roasted spices with with white mustard seeds.

Heat oil in a wok, temper with asafoetida, red whole chili and nigella seeds. Add the amla segments and season with tumeric , red chili powder and salt. Toss the segments on a medium flame. Add the ground spices and toss for another couple of mins.

Serve hot or at room temperature with rice and cooked lentils, or paranthas / flat bread.

amle ka achaar - Indian gooseberry pickle

Note :* Shelf life is of one month in the refrigerator.

Happy cooking ! 😉

Cheers !!

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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3 Responses to Amle ka achaar – Indian gooseberry pickle

  1. I love achaar! And I bet your gooseberry one is divine!!

  2. I blog often and I really appreciate your information.This article hass
    truly peaked my interest. I’m going to bookmark your website and keep checking for new details about nce per week.
    I opted in for your Feed too.

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