Instant Amla Pickle
"Learn how to make tangy, spicy Instant Amla Pickle at home in just 20 minutes. Quick, easy, and packed with flavor, this gooseberry pickle is perfect with rice, roti, or parathas.
Ingredients
- 250 gm gooseberry/amla
- 2 tablespoon mustard oil
- 3 tablespoon brown mustard seeds
- 2 teaspoon red chilly powder
- 1 teaspoon turmeric powder
- Salt to taste
Instructions
- Wash and dry gooseberry and just make a little slit into the marks (lines present on gooseberry).
- Heat mustard oil in a heavy bottom pan and add asafetida, brown mustard seeds.
- Saute and add all spices and salt(keep low flame).
- Let it cook for 20 minutes.(keep flame low or else your pickle will burn).
- Ready to eat . Store in fridge and can be used for one week.
Notes
-
Choosing the Right Amla:
Select firm, green, and fresh gooseberries. Avoid overripe or soft ones, as they can turn mushy during cooking. -
Slitting the Amla:
Small slits along the natural lines of the fruit help the spices penetrate and balance the tartness. Avoid cutting all the way through. -
Mustard Oil Tip:
Always heat mustard oil until it smokes lightly to remove its raw pungent flavor. Let it cool slightly before adding spices to prevent burning. -
Low Flame Cooking:
Keeping the flame low is crucial. High heat can burn the spices and make the pickle bitter. Stir occasionally to ensure even cooking. -
Spice Adjustments:
- Red chili powder: Adjust according to your spice tolerance.
- Asafoetida (hing): A small pinch adds aroma and aids digestion.
-
Consistency:
The pickle should be slightly oily and glossy, with softened but intact amla pieces. If too dry, add a teaspoon of mustard oil at the end. -
Storage:
Store in a clean, dry glass jar in the refrigerator. This instant pickle lasts up to 1 week, but flavor is best within 3–4 days. -
Serving Ideas:
- Goes well with rice, roti, parathas, and khichdi.
- Can also be served as a tangy condiment with sandwiches or wraps for a fusion twist.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!