Amla Pickle: Grandma’s Secret to a Zesty Life!
Namaste Dosto! Kem cho? Sat Sri Akal!
Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s not just delicious, but also packed with goodness – Amla Pickle! This isn’t just any pickle, my friends. This is a taste of sunshine, a jar full of memories, and a secret weapon against the blahs!
Amla, also known as Indian Gooseberry, is a superfood powerhouse. And what better way to enjoy its tangy, slightly bitter flavor than in a lip-smacking pickle?
When Do We Feast on Amla Pickle?
Amla pickle is a beloved condiment enjoyed year-round in many Indian homes, especially during the winter months when amla is in season. It’s a staple during festivals like Diwali and Makar Sankranti, where it’s often offered as a prasad (holy offering) and shared with loved ones. Many families believe that consuming amla during these auspicious times brings good health and prosperity. My own family makes a huge batch every winter, ensuring we have enough to last us through the year!
A Glimpse into the Past
Pickling, as a method of preserving food, has been around for centuries in India. Amla, with its naturally high Vitamin C content, was a perfect candidate for this preservation technique. Our grandmothers and great-grandmothers perfected the art of making amla pickle, passing down their secret recipes through generations. This recipe is my humble attempt to share that heritage with you.
Let’s Get Pickling!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
- 500 grams Amla (Indian Gooseberries)
- 2 tablespoons Rai (Mustard Seeds)
- 1 tablespoon Methi Dana (Fenugreek Seeds)
- 1 teaspoon Kalaunji (Nigella Seeds)
- 1/2 teaspoon Hing (Asafoetida)
- 2 tablespoons Lal Mirch Powder (Red Chili Powder) – adjust to your spice level
- 1 teaspoon Haldi Powder (Turmeric Powder)
- 1/2 cup Sarson ka Tel (Mustard Oil)
- 2 tablespoons Amchoor Powder (Dry Mango Powder)
- Salt to taste
Instructions:
- Prepare the Amla: First, give those beautiful, green amlas a good wash. Then, either steam them for about 10 minutes until they are slightly tender, or pressure cook them for just one whistle. You don’t want them mushy, just slightly softened. Let them cool completely. Once cooled, gently separate the segments from the seed.
- Roast the Spices: In a dry pan, lightly roast the mustard seeds, fenugreek seeds, and nigella seeds until they release their fragrant aroma. Be careful not to burn them! Let them cool and then grind them into a coarse powder.
- Heat the Oil: In a large pan, heat the mustard oil until it starts to smoke. This is important to remove the raw flavor of the mustard oil. Let it cool down slightly.
- Temper the Spices: Add the asafoetida to the slightly cooled oil. This adds a beautiful depth of flavor.
- Mix it All Together: Now, in a large bowl, combine the amla segments, the ground spice powder, red chili powder, turmeric powder, dry mango powder, and salt. Mix everything well, ensuring the amla is coated evenly with the spices.
- Pour the Oil: Pour the tempered oil over the amla mixture. Mix well.
- Jar it Up: Transfer the pickle to a clean, dry, airtight glass jar. Make sure the amla is submerged in the oil.
- Sun-Kissed Goodness (Optional): For the best flavor and longer shelf life, place the jar in direct sunlight for 3-4 days, shaking it once a day. This allows the flavors to meld together beautifully. If you don’t have access to direct sunlight, don’t worry, the pickle will still taste amazing!
Tips for a Perfect Pickle:
- Hygiene is Key: Always use clean and dry utensils and jars to prevent spoilage.
- Quality Ingredients: Use good quality mustard oil and fresh spices for the best flavor.
- Adjust the Spice: Feel free to adjust the amount of red chili powder to suit your taste.
- Patience is a Virtue: The pickle tastes even better after a few days as the flavors mature.
Different Ways to Cook Amla Pickle:
- Gas Stove: The recipe described above is perfect for the gas stove.
- Induction Stove: Follow the same steps as the gas stove method, adjusting the heat settings accordingly.
- Pressure Cooker: You can pressure cook the amla for one whistle instead of steaming it.
- Microwave: I do not recommend making pickle in a microwave as it is not the traditional way of making it.
- Slow Cooker/Crockpot: While not traditional, you could theoretically keep the pickle mixture warm in a slow cooker for a few hours after adding the oil to help the flavors meld, but I haven’t tried it myself!
- Air Fryer: Air fryer is not recommended for this recipe.
Nutritional Information (Approximate, per serving):
Amla is a powerhouse of Vitamin C, antioxidants, and fiber. This pickle also provides healthy fats from the mustard oil and beneficial compounds from the spices. However, remember that pickles are typically high in sodium.
Serving Suggestions:
This tangy and spicy amla pickle is a fantastic accompaniment to:
- Indian meals like dal-rice, roti-sabzi, or parathas.
- Simple curd rice for a burst of flavor.
- Even as a side with your favorite sandwiches!
Time to Get Cooking!
So there you have it, my friends! My grandma’s secret recipe for Amla Pickle. It’s a delightful blend of flavors that will tantalize your taste buds and boost your health. Now, go ahead, try this recipe at home, and share the joy with your friends and family. They’ll thank you for it!
Happy Pickling!
Chef Curry Do’pyaza signing off!