• Amita Garg

Instant Amla Chili Pickle:


Amla or Indian gooseberry pickle improves digestion, so it is safe and best to add this pickle to your meal. It is very good for pregnant ladies because pregnant women crave for pickle, It brings down acidity levels in their body and helps in reducing morning sickness. This Amla pickle recipe is easy to make recipe made in just 15 minutes. It has a sour and spicy flavor. The best part of this pickle is, the bitter Indian gooseberry is dunked into spices and get rid of the bitter taste of Amale.

I prefer to make pickles in small quantity so they remain fresh and colourful but you can double and triple the ingredients.


Author- Amita Garg

Preparation Time 10 minutes

Cooking Time 10 minutes

Ingredients-

  • 250 gm. Amla

  • 50 gm. Thai Whole Red Chili

  • Salt 25 gm.

  • 1 t Sp. Yellow mustard seeds

  • 1/2 t Sp. Fenugreek seeds

  • 1/4 t Sp. Heeng

  • 1 t Sp. Turmeric Powder

  • 1 tsp. Red Chili powder

  • 1 t Sp. Fennel seeds

  • 100 gm. Mustard oil

How to make-

  1. Wash Amlas very well.

  2. Stem amlas till soft and open up by itself[ Do not overcook].

  3. Remove seeds and add in a bowl, add whole red chili salt and turmeric powder and mix well. Keep aside for 24 hours.

  4. Now spread it on a clean cloth and dry completely.

  5. Grind mustard seeds into a fine powder, dry roast, fennel seeds, Fenugreek seeds, and grind into a coarse powder.

  6. Mix the mustard powder, spice powder, heeng, and red chili powder and mix well.

  7. Add oil and mix well.

  8. Your instant pickle is ready.

  9. Store in an airtight jar and keep in sunlight for 2-3 days.


Tips-

  1. Always take fresh and firm Amlas.

  2. Wash nicely in running water and dry properly.

  3. Keep the pickle in the fridge, it stays good for 1 year.

  4. If you do not have Thai chili, you can add green chilies and cut chilies into small pieces.

  5. If you do not like mustard oil flavor, add hot oil into this pickle.


Step By step recipe of Amla Chili Pickle-

Wash Amlas very well. Stem amlas till soft and open up by itself[ Do not overcook]. Remove seeds and add in a bowl, add whole red chili salt and turmeric powder and mix well. Keep aside for 24 hours.

Now spread it on a clean cloth and dry completely. Grind mustard seeds into a fine powder, dry roast, fennel seeds, Fenugreek seeds, and grind into a coarse powder.

Mix the mustard powder, spice powder, heeng, and red chili powder and mix well.

Add oil and mix well.







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