Spicy Amla Pickle
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 59 cookbooks
This recipe has been viewed 123087 times
Amlas are considered to be the elixir of good health and are packed with vitamin C. Fresh amlas are abundantly available in the winter and like raw mangoes, they can be preserved in several ways to provide a whole year's supply of amla pickles or murabbas. This piquant amla delicacy is spiced with chilli, fenugreek, fennel and nigella seeds. I have boiled the amlas to remove their bitter juices. Also I have reduced the quantity of mustard oil, but you can add more if you wish to preserve the pickle for a longer period at room temperature. Choose refrigeration instead to increase the shelf life. It takes about 3 to 4 days for this pickle to mature in the sun before you are ready to eat it.
- Boil the amlas in water for approx. 8 to 10 minutes. Drain and allow to cool. Cut the amlas into wedges and discard the seeds.
- Combine the mustard oil, crushed fenugreek seeds, fennel seeds, nigella seeds, asafoetida, chilli powder, turmeric powder and salt and mix well.
- Add the amla pieces and toss well.
- Bottle the pickle in a sterilised glass jar. Keep the jar in the sun for 3 to 4 days.
- This pickle can be stored for upto 1 month at room temperature or refrigerated for upto 6 months.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.