Amla/ Avala/ Nellikka or Indian gooseberries are packed with nutrients. It is a very good source of Vitamin C and has antioxidant properties. Indian Gooseberry or amla has several health benefits and properties that are efficacious in the treatment and prevention of cancer. According to Ayurveda, Amla balances all three Doshas. It also promotes longevity and enhances digestion. Amla is very easily available during the winter season so we have to consume it in different ways.
Amla pickle is made with different ingredients that can also be consumed by diabetics as well. You can serve this delicious pickle recipe as a side dish with parathas, roti or a simple way to consume it with hot steamed rice. Amla achar has both spicy and sour flavour. The shelf life of this traditional pickle is more as compared to the instant steamed amla pickle. This tangy pickle recipe will add a different touch to your normal food. There is no comparison to the taste when it comes to home-made pickle vs store-bought amla pickle. Previously I used to buy mango and amla achar pickles from the grocery store as I was too lazy to prepare it. However, these days I prepare all my pickle recipes at home, and I have an addiction to its simplicity and taste.
Andhra Style Amla Achar
- 1 Kg Amla
- 1/4 Kg Tamarind (seeds removed)
- 1/2 cup Jaggery or Pure Honey
- 1/4 Kg Kashmiri Chilli Powder
- 1/4 Kg Salt
- 50 g Methi Seeds
- 50 g Black Mustard Seeds
- 2 tbsp Asafoetida Powder
- 1/2 Litre Sesame Oil
For the Tempering
- 10 Dried Red Chillies
- 1 tbsp Black Mustard Seeds
- 10 Springs Curry Leaves
- 1 tbsp Cumin Seeds
- 1 tbsp Urad Dal
- 5 to 10 Garlic Pods
- Wash the amla and soak in salted water for 15 minutes. Drain, wash and dry thoroughly with a cotton cloth.
- Place tamarind in a vessel and cover with water about 1 inch over the level of tamarind. Simmer for 10-15 minutes until the tamarind is soft. After checking there are no seeds, grind it to a paste and keep aside.
- Dry roast the mustard and methi (fenugreek) seeds separately until aromatic. Grind separately into powders and keep aside.
- Heat half-litre sesame oil in a large frying pan. Once the oil is hot, reduce the flame to medium and deep-fry the whole amlas in batches until golden brown(colour of a potato) on the outside. This will take around 5-7 minutes per batch. Drain with a wire or mesh ladle and keep aside.
- In the remaining oil in the pan, fry all the ingredients for the tempering. Turn off the flame and add half the asafoetida. Mix these dry ingredients well.
- To this, add the prepared tamarind paste and mix well and add the fried amla. Now add in ½ cup grated jaggery. Once the amla is well coated with the spice paste and the oil has cooled sufficiently, transfer the oil along with the tempering to this vessel. Mix all the ingredients gently but thoroughly, using hands, so that everything gets mixed well and amla doesn’t get crushed.