Sweet Amla Achar- Instant Indian Gooseberry Pickle
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Sweet Amla Achar- Instant Indian Gooseberry Pickle
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Amla, also known as Indian gooseberry, is a powerhouse of nutrients and a staple in Indian cuisine. This sweet amla pickle is a delicious blend of savory, tangy, and sweet flavors, making it a perfect accompaniment to any meal.
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Ingredients
- 10 pieces amla 150 gm Amla
- ½ cup white granulated sugar 150 gm sugar
- 2 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tsp fennel seeds or powder
- 1 teaspoon salt
- ½ teaspoon black salt
- 1.5 tablespoon mustard oil
- water for boiling amla
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Instructions
- Step 1. Boil the Amla/ Indian gooseberriesPlace the gooseberries in a pot of water and boil them until they are tender. Drain and let them cool. They take about 5 min to be tender.
- Step 2. Prep Amla for PicklingMake sure that amla has dried. Cut the boiled gooseberries into halves or quarters, removing the seeds. While you prep amla, heat mustard oil in a heavy- bottomed wok until it starts to smoke slightly. Remove from heat and let it cool a bit.Note: We can't use wet amla as any moisture can add bacteria and achar will be spoiled.
- Step 3 Temper The AcharAdd spices to warm oil. Add boiled and dried chopped gooseberries. Mix well. After 2 min of slow cooking, add sugar. Sugar will leave water as it starts dissolving. Don't overcook sugar or else the pickle should be very chewy and hard. Let the sugar dissolve completely and then cook for 1 min. The pickle would have some water from the sugar but that is fine.
- Step 4. Cool, Store and ServeStore the pickle in an airtight container after it completely cools off and enjoy it with rice, rotis, or as a side dish.
Notes
- Dry the boiled amla before chopping them for the pickle.
- Make sure the wok, spoon and the jar to store pickle all are dry. You may keep the jar with lid in the sun for 30 minutes for best results.
- This pickle would be good for about 10 days. For peak summers or monsoons, I recommend refrigerating the pickle.
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