Amla Pickle - The Taste Of Kerala
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 10 servings
- 1 kg Gooseberries Nellikka/Amla
- 1/2 cup Chilly powder
- 6 - Red chillies Green chillies can also be used
- 2 tsp Mustard seeds
- 1 tsp Fenugreek roasted and — powdered (Uluva)
- 1/2 tsp Asafoetida (Kayam)
- 4 tsp Garlic — chopped
- 3 sprig Curry leaves
- 4 tsp Vinegar
- 1/2 cup Salt
- 11/2 cup Water
- 3/4 cup Gingelly oil
- Turmeric powder A pinch
Preparation
Step 1
For preparing the pickle dish, first boil the amlas in water, till the colour changes to yellow and becomes tender.
Step 2
Set aside to cool and then cut into 4 - 5 pieces.
Step 3
Add salt and Stir everything together thoroughly.
Step 4
Do not discard the boiled water.
Step 5
Heat gingelly oil in a pan or a kadai.
Step 6
Let the mustard seeds crackle.
Step 7
Cook garlic, chilly, curry leaves and spice powders.
Step 8
Add the powders on a low flame to avoid them getting burnt. :- Can add more chilly powder if you want it more spicy.
Step 9
Mix in the cut amla and cook for about 2 minutes.
Step 10
Add the boiled water and allow it to boil.
Step 11
Once it starts to boil, switch off the stove.
Step 12
Wait for the pickle mix to be of luke warm temperature.
Step 13
Add 2 tsp of vinegar.
Step 14
Get a clean and dry bottle for storing the pickle with vinegar.
Step 15
This pickle can be used from the next day itself and can be stored for a month and more, if refrigerated.the healthy pickle.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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