Amla pickle, made from Indian gooseberries (amla), can potentially offer several health benefits due to the nutritional properties of amla. While it’s important to note that amla pickle is not a substitute for medical treatment, including amla in your diet, whether through pickle or other forms, may contribute to overall health.
(1)Prepare Amla: Wash the amla thoroughly. Pat them dry and cut them into small pieces, discarding the seeds. You can also keep them whole if preferred.
(2)Parboil Amla: Boil the amla pieces in water for about 5-7 minutes until they become slightly tender. Drain the water and let the amla cool.
(3)Dry the Amla: After boiling, spread the amla pieces on a clean cloth or paper towel to dry and remove excess moisture.
(4)Prepare Pickle Masala: In a small pan, heat mustard oil until it smokes. Allow it to cool slightly. Add mustard seeds, fenugreek seeds, asafoetida, turmeric powder, red chili powder, fennel seeds, and nigella seeds to the oil. Sauté the spices for a minute on low heat.
(5)Mix Amla and Pickle Masala: In a bowl, combine the parboiled and dried amla pieces with the prepared pickle masala. Mix well until the amla pieces are coated evenly with the spices.
(6)Adjust Seasonings: Add salt, jaggery (if using), and citric acid or dry mango powder for extra tanginess. Adjust the seasonings according to your taste preferences.
(7)Store in a Jar: Transfer the amla pickle mixture to a clean, dry glass jar. Press down the mixture to remove any air pockets.
(8)Maturing the Pickle: Allow the pickle to mature for at least 2-3 days at room temperature. During this time, the flavors will develop, and the amla will absorb the spices.
(9)Storing the Pickle: Once matured, store the amla pickle in the refrigerator. It will stay good for several weeks.
