Oil Free Amla Pickle
Oil Free Amla Pickle- A very healthy and easy to make Oil Free Indian gooseberry pickle
Servings: 1 jar
Ingredients
- 500 gm Indian Gooseberry /amla
- 5 big Green Chillies / Hari Mirch
- 2 inch Ginger / Adrak
- 2 tbsp Salt / Namak
- 1/2 tsp Black Salt / Kala Namak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Asafoetida / Hing powder
- 1 tsp Chili flakes /Kuti hui laal mirch
- 1.5 tbsp Split Mustard seeds/Rai kuria
- 1 tbsp Cooking Oil
Instructions
- Wash amla and wipe them well. (Try to choose big size spot less amla's if possible)
- Wash and slit the green chilies, peel and slice the ginger.
- Scrape the fresh turmeric and slice thinly.
- In a pan boil 3 glasses of water.
- Add 2.5 tbsp salt, turmeric (if you are adding fresh turmeric in the pickle then skip using powdered turmeric)
- Now add the amlas in the boiling water.
- Let them cook till you see cracks on the amla surface. amla should be cooked well but avoid over boiling them.
- Switch off the heat now.
- Remove the amlas from the hot water else they may over cook if kept in the hot water.
- When the amla's come to room temperature then press them slightly and remove the seeds and separate the segments or keep them whole.
- Now add green chili slices, ginger slices,1/2 tsp black salt, chili powder, asafoetida, rai kuria, chili flakes and 1 tbsp oil in the lukewarm water.
- Add amlas in the water now, if you feel water is less then boil some more water and add in this pickle
- Now fill this pickle in a glass jar and let it mature for 4 days then start using it.
- Keep it refrigerated after 4 days.
- It will easily remains fresh for 4-5 months in the refrigerator.
- You can also consume the pickle water as kanji.
- Enjoy your oil free amla pickle with paratha, daal chawal or khichdi