Steps to Make Award-winning Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe

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We hope you got benefit from reading it, now let's go back to indian gooseberry pickle (amla pickle) - andhra recipe recipe. To cook indian gooseberry pickle (amla pickle) - andhra recipe you need 12 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe:

1. Use 250 gms of Amla (About 9 Amlas).
2. Get 1/3 cup of Oil (For Frying Amlas) Sesame/Gingelly/Peanut/Sunflower.
3. Get 3-4 Cloves of Garlic (Crushed).
4. Prepare 2 tbsp of Mustard Seeds (3 tbsp Mustard Seeds Powder).
5. Use 1/4 tsp of Fenugreek Seeds.
6. Provide 3 tbsp of Kashmiri Red Chilli Powder.
7. Provide 1 tsp of Turmeric Powder.
8. You need 1 tsp of Salt or As required.
9. You need 1 tbsp of Lemon Juice.
10. Prepare of For Tempering:.
11. Use 1/4 cup of Oil (Sesame/Gingelly/Peanut/Sunflower).
12. Provide 1/4 tsp of Asafoetida.

Steps to make Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe:

1. Firstly, rinse the amlas well in water. Wipe them dry with a clean kitchen towel..
2. In a blender, blend mustard seeds and fenugreek seeds into a semi fine powder and set aside along with kashmiri red chilli powder, turmeric powder, asafoetida and salt..
3. Cut the amlas into small pieces. Remove the seeds..
4. Crush the garlic and set aside..
5. Heat oil in a kadai or pan..
6. Add the chopped amla pieces. Cover and cook on medium low flame for about 6-7 minutes. Keep checking in between. Cook till the amlas are soft. They need not be cooked till golden..
7. Once the amlas are cooked, off the flame. Add in the crushed garlic cloves. Mix well. Cover and keep in pan only for about 10 minutes..
8. After resting time, add kashmiri red chilli powder, turmeric powder, salt, ground mustard seeds and ground fenugreek seeds. Mix well and allow it to cool..
9. Add lemon juice. Mix it again..
10. Spoon the pickle in a clean sterilized jar. Cover with lid and set aside..
11. Heat oil in a tadka pan. Keep the flame on low. Add asafoetida. Mix well. Off the flame and allow it to cool down..
12. Pour this oil in the pickle jar. Oil will float on top. It's okay. Cover the jar with the lid and allow the pickle to mature for about 3 or 4 days. Keep it in a dry place..
13. Andhra Style Amla Pickle is ready. Enjoy this pickle with your daily meal. Refrigerate once it is used..

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