Instant Amla and fresh Haldi Pickle

5 from 2 votes

Healthy winter special amla and fresh turmeric pickle

Prep Time15

Cook Time10

Course: pickle, Side Dish, Travel Food

Cuisine: North Indian Cuisine, Rajasthani cuisine

Keyword: amla pickle, amla sabji, fresh turmeric pickle, haldi ka achar, instant amla pickle, winter special recipe

Servings: bowl

Calories: 1214kcal

Author: Anjana Chaturvedi

Wash amla and fresh turmeric.
Peel the turmeric and ginger and wash and wipe with a cloth.
Now grate the amla , turmeric and ginger. OR
You can coarsely crush them using a vegetable chopper.
Heat oil in a wide pan and then add the fennel and cumin seeds and let them crackle.
Now add asafoetida and the grated turmeric, mix and cover with a lid and cook on low heat till 3/4 done.
Now add the grated amla , ginger (if using )salt and mix. Cover again with a lid and cook till amla become soft.(but don't over cook the amla else the pickle become like a paste )
Now add the red chili powder, coriander powder, mango powder and mix. let it cook uncovered for a minute so the spices also get cooked.
Switch off the heat and let the pickle cool down completely.
It stay well for a week at room temperature and for 2-3 months in the refrigerator.
If you want to store at room temperature for longer time then increase the amount of oil in it.
Store in a glass jar and enjoy with your meals.

You can adjust the quantity of amla and turmeric as per your preference. Can also make only with only amlas if turmeric not available.