Amla ka Achaar (Indian Gooseberry Pickle)
Amla is cheap and fresh in winter. Raw amla is hard and astringent, so it is softened over steam first. The segments then come apart on their own and the masala soaks right in.
Nutrition (per 1 tbsp of pickle)
3 golden rules of achaar
- The jar, spoon, vegetables and spices must all be completely dry. A single drop of water brings mould.
- Heat mustard oil until it smokes, then cool it. Keep the pieces covered in oil or vinegar at all times.
- Always use a clean, dry spoon and keep the jar closed.
Ingredients
Method
- Step 1
Wash the amla, place them in a sieve or steamer and steam over boiling water for 8 to 10 minutes until slightly soft.
- Step 2
Spread the amla on a cloth and let them cool and dry completely.
- Step 3
Separate each amla into segments and discard the stone in the middle.
- Step 4
Heat the mustard oil until it smokes, switch off the heat and let it cool until just warm.
- Step 5
Mix the mustard seeds, fennel, fenugreek, nigella, turmeric, red chilli and salt into the segments.
- Step 6
Add the oil and vinegar, mix well and pack into a dry jar.
- Step 7
Keep the jar in the sun for 3 to 4 days, stirring daily with a dry spoon.
Chef's Tips
- Don't over-steam the amla, or the segments will break and turn mushy.
- Pick pale yellow-green amla with no blemishes.
Storage
Once ready, keep it in the fridge and finish within 2 months. The segments should stay under the oil.
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