24 March, 2016
INDIAN GOOSEBERRY PICKLE| AMLA/BETTADA NELLIKAYI TOKKU
This Pickle is made using grated Amla and can be stored for long time. This can be eaten mixed with rice or can also be paired along with roti, chapati, poori etc.
I don’t put anything extra to add sourness to this pickle as here in Gurgaon we get the Amla which is very sour. So if you find sour less amla or slightly sour amla, then you may need to put lemon juice as per your taste to get that sourness in the pickle
Ingredients : measuring cup used – 200 ml
- Grated Amla – 1 cup
- Salt as needed
- Red chilli powder – 1 tbsp
- Turmeric powder – 1/2 tsp
- Jaggery – 1 tsp
Other Ingredients :
- Oil – 3 tbsp (adjust)
- Mustard seeds – 1 tsp
- Asafoetida/hing – 1/4 tsp
PROCEDURE :
- Combine all the ingredients listed below the heading ‘Ingredients’ mix well, cover and set aside for an hour or so
- Heat oil in a pan, add mustard seeds, when it splutter add hing and amla mixture
- Saute it on medium heat until amla turns slightly soft and releases nice aroma
- Transfer it to a bowl, let it cool completely, then store in a air tight container in the fridge
- You can use it immediately too
