Amla Pickle Recipe | How to Prepare a Healthy Pickle at Home

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It is available in most of the countries in South East Asia. In Bangladesh, it is available in almost every district. Nearly transparent green Amla is a great source of vitamin C. Amla antioxidant called polyphenols is one type of cancer preventative. The Amla scaled iron, carotene, rich kromiyam bacteria repellent qualities. Amla is known to protect the quality of eyes and hair. This is also a good way to help digestion. It increases the body’s resistance to disease, liver pollution, and controlling cholesterol levels, and is beneficial in treating diabetes. An adult needs 30 gm of vitamin C daily. If someone consumes up to2amlasa day, it fulfills his/her daily needs. Not only as a fruit, but you can also make different types of pickles like sour, sweet, or morobba by Amla. Now let’s see how can you make a tasty Amla pickle recipe.

India and China use amla as a medicinal fruit since ancient times. The main ingredient of Chyawanprash, one of the most common herbal medicine in India is amla. Chinese has been using this fruit to cure throat inflammation for centuries. Yet everyone appreciates amla for curing a cold. Recently amla is being used for making hair shampoo, facial scrub, and various skin products.

Amla pickle

Ingredients for Amla Pickle Recipe

  • 1 cup mustard oil
  • 500 gm amla or gooseberry
  • 2 tablespoon mustard seed powder or paste
  • 2 tablespoon garlic paste
  • 1 tablespoon five-spice
  • 1 tablespoon phitkiri
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 6/7 pieces dry chili
  • 2 tablespoon sugar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 cup vinegar
  • 1 teaspoon turmeric powder
amla pickle recipe

Amla or Gooseberry Pickle Recipe

Yield: 24
Prep Time: 13 hours
Cook Time: 40 minutes
Total Time: 13 hours 40 minutes

Ingredients

  • 1 cup mustard oil
  • 500 gm amla or gooseberry
  • 2 tablespoon mustard seed powder or paste
  • 2 tablespoon garlic paste
  • 1 tablespoon five-spice
  • 1 tablespoon phitkiri
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 6/7 pieces dry chili
  • 2 tablespoon sugar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 cup vinegar
  • 1 teaspoon turmeric powder

Instructions

  1. Scratch all amlas with a knife or make whole with a fork or toothpick. Soak Amla into the phitkiri water for 8-10 hours. Change the water after 2-3 hours. Remove the amla from phitkiri water and wash with fresh water 2 or 3 times.
  2. Heat water with salt. When the water boils, add amla to the boiled water. After 10 minutes, switch off the burned and take the amla away from boiling water. Keep it aside.
  3. Add garlic paste when the oil is hot and fry light. Add ginger paste, turmeric powder, chili powder, dried chili, mustard powder/paste and add a pinch of salt and fry. Stir, then pour the vinegar and sugar. When the sugar melts add boiled amla to the mixture. Stir occasionally. Sprinkle the 5 spices powder over the amla after 10 minutes. Stir and turn off the burner after 5 minutes.
  4. Preserve in a jar when the pickle is cool, You can use this amla pickle recipe the whole year. Serve the Amla pickle with rice or polaw.

Notes

Tips: You can use molasses instead of sugar for making pickles. Then melt the molasses before use.

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How to prepare gooseberry pickle

Step1

Scratch all amlas with a knife or make whole with a fork or toothpick. Soak Amla into the phitkiri water for 8-10 hours. Change the water after 2-3 hours. Remove the amla from phitkiri water and wash with fresh water 2 or 3 times.

Step 2

Heat water with salt. When the water boils, add amla to the boiled water. After 10 minutes, switch off the burned and take the amla away from boiling water. Keep it aside.

Step 3

Add garlic paste when the oil is hot and fry light. Add ginger paste, turmeric powder, chili powder, dried chili, mustard powder/paste and add a pinch of salt and fry. Stir, then pour the vinegar and sugar. When the sugar melts add boiled amla to the mixture. Stir occasionally. Sprinkle the 5 spices powder over the amla after 10 minutes. Stir and turn off the burner after 5 minutes.

Tips: You can use molasses instead of sugar for making pickles. Then melt the molasses before use.

Step 4

Preserve in a jar when the pickle is cool, You can use this amla pickle recipe the whole year. Serve the Amla pickle with rice or polaw.

There are more pickle recipes under the salad n chutney category. Do you want to know more about pickles and chutney? Visit Salad n Chutney. you will get different pickle recipes from here. If you like my amla pickle recipe please share the recipe with your family and friends. Try this pickle, I hope you will like the recipe. I love to cook and like to share my delicious food recipes with my beloved friends.

*Happy Cooking*

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Sultana Parvin, the owner of this site (sultanarecipe.com) is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in Amazon.com: ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.