Recipe- Winter Special Instant Amla Pickle

Amla Pickled in tangy Brine solution is my favorite way to pickle and preserve Amla during the season. It is a very easy to follow fuss free recipe so even beginners can make it very easily. Now a day people avoid eating oily and spice rich pickle so it is also a very good for those people.

Ingredients

500 gms Indian Gooseberry /amla
5 Green Chillies / Hari Mirch
1 inch Ginger / Adrak
2 tbsp Salt / Namak
1/2 tsp Turmeric Powder / Haldi Powder
1/2 tsp Red Chilli powder / Laal mirch powder
1/4 tsp Asafoetida / Hing powder
1 tbsp Split Mustard seeds/Rai kuria powdered
1 tbsp oil
1 tsp Chili flakes /Kuti hui laal mirch
750 ml Water / Paani

Method

- Wash the Amla ,green chilis and ginger.

- Slit the green chilies, peel ginger and make cut into thin slices.

- Boil water in a pan and add salt and turmeric, when it start boiling add the amlas.

- Cook till you see cracks on the surface, at the segment joints.

- Switch off the heat and remove the Amlas from the pan.

- When Amla come to room temperature press them slightly to remove the seed.

- You can either make whole amla pickle or separate the segments, depending on your preference.

- Now add the sliced green chilies, ginger, black salt, asafetida, chili powder, chili flakes, mustard powder , oil in the lukewarm water of the pan(in which we boiled the Amlas)

- Add the sliced Amlas in this water and mix.

- Fill this mixture in a glass or ceramic jar and keep on room temperature for 2-3 days so it will ferment.

- After that store this Amla Pickle/ preserve in the refrigerator and enjoy.