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Preparation Time : 5
Cook Time : 15
Total Time : 20
amlas (indian gooseberries) 250 gms
oil 1 tbsp
Jaggery 100 gms
red chilli powder 1 tsp
turmeric powde 1/2 tsp
Salt to taste 1 tsp
mustard seeds 1 tsp
asofaetida 1 pinch
fennel seeds 10 nos
coarsely grind coriander seeds 1 tsp
Boil the amlas in a pressure cooker only for one whistle. When cool, deseed them and keep segments aside.
Now heat oil in a pan and splutter mustard seeds, fennel seeds, coriander seeds, asafoetida and saute for 1 minute.
Now add jaggery with 1 tablespoon water and let it melt.
Add the amla segments with all spices. Mix very well. Now let it simmer for two minutes.
Sprinkle one teaspoon Of water and mix again. Remove from the flame after 1-2 minutes.
Yummy, powerpacked , sweet and tangy amla pickle is ready . Now let it cool down and refrigerate in sterilised mason jar. It will remain as it is for 1 month.
Amlas are rich source of Vitamin C. In winters fresh amlas are available in abundance. So consume this winter special delicacy in good quantity to get maximum benefits.
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