Amla, or Indian Gooseberry, is packed with vitamin C and antioxidants. It improves digestion and helps in detoxification. Tap to read the instant amla pickle recipe for the winter season.
Ingredients
11-15 amla, 3-4 green chillies, 3-4 tablespoons of mustard oil, half a tablespoon of seeds ( cumin, mustard, nigella, fennel), half a tablespoon of turmeric powder, one tablespoon of coriander powder, one tablespoon of red chilli powder, 3-4 tablespoons of jaggery powder, a pinch of asafoetida (hing), and salt to taste.
Steam amla
Start by thoroughly washing the amla and slicing it from one side. Place the amla with salt, turmeric powder, and water in a pressure cooker and steam for 5-7 minutes.
Grind spices
In a mixer, add chopped green chillies, cumin, mustard, nigella, fennel, and ginger. Grind them into a fine powder.
Heat oil
Heat some mustard oil in a pan and add mustard seeds and hing. Let it splutter for one minute, then add the steamed amla.
Saute amla
Add turmeric powder, red chilli powder, salt, and ground seeds to the pan. Saute amla with dry spices for about two minutes.
Add jaggery and lemon juice
Squeeze half a lemon, then add jaggery powder to it. Cook for another minute, stirring constantly on a low flame. Store it in an airtight container.
Information credits
This recipe is taken from the chef Sanjeev Kapoor’s official website, @sanjeevkapoor.