Amla
scientific name is PHYLLANTHUS EMBLICA
also known as AMLOKI & INDIAN GOOSEBERRY
- High Vitamin C content, helping in body immunity, healthy skin & hair.
- Contains antioxidants & minerals, which helps to lower cholesterol, maintain blood pressure, potentially improve memory and cognitive function.
Ingredients
| Amla – 500 gm | Salt – 1 Tbsp |
| Turmeric Powder – 1 tsp | Black Mustard Seeds – 1 Tbsp |
| Yellow Mustard Seeds – 2 Tbsp | Panchphoron – 2 Tbsp |
| Fennel Seeds – 1 Tbsp | Cumin Seeds – 1 Tbsp |
| Ajwain Seeds – 1 tsp | Red Chilli Powder – 1 Tbsp |
| Kashmiri Mirch Powder – 2 Tbsp | Coriander Seeds – 1 Tbsp |
| Organic Mustard Oil – 1 cup (as you wish) | Green Chilli – 100 gm (as you wish) |
| Peeled Garlic Cloves – 100 gm (as you wish) | – |
Procedure
Step 1: Wash amla in running water and rest for sometime.
Step 2: Turn on the gas and place the wok on it. Pour boiled water and put strainer on it. Put amla on the strainer and cover with lid for 10 minutes.
Step 3: After 10 minutes, open the lid and check that cracks appear on the body of amla. Then replace the strainer from the wok to a place to cool down amla.
Step 4: After cooling down, cut the amla into pieces and throw away the amla seed. Dry amla pieces in OTG.
Step 5: During this time, dry the green chillies & peeled garlic cloves in light sunlight. Separate the stems from the green chillies carefully.
Step 6: Turn on the gas and place the frying-pan on high flame. Add yellow musterd seeds, black mustard seeds, cumin seeds, coriander seeds, panchphoron, fennel seeds & ajwain seeds. Stir carefully untill the mixture starts to pop.
Step 7: When the mixture starts to pop, turn off the flame and keep it at rest for cooling the mixture.
Step 8: When the mixture is cold enough, pur it in a mixer jar and start grinding, turning it into a minced masala.
Step 9: Turn on the gas and place the frying-pan on it. Pour organic mustard oil and and heat oil in high flame.
Step 10: After heating the oil, turn off the flame.
Step 11: When both oil & amla cools down, add the amla pieces to the oil, along with other ingredients (peeled garlic cloves, green chillies, grinded masala, Kashmiri Mirch Powder, red chilli powder, turmeric powder & salt). Mix everything gently.
Step 12: Cover with lid and rest for 3 hours. After 3 hours, pour it in a jar and start keeping it under sunlight for days.
Step 13: Amla Pickle ready.
Tips
- In Step 2, boiled water helps in steaming faster.
- Using OTG is one of the quickest process to dry amla pieces.
- in Step 5, green chillies & peeled garlic cloves should be dried in such a way that there should be any drop of water.