Ingredients
-
250gm amla (Indian gooseberries)
-
150gm fresh green chilies (choose your preferred heat level)
-
1 small piece of ginger, julienned
-
3 tbsp cumin seeds (jeera)
-
4 tbsp fennel seeds (saunf)
-
3-4 tbsp mustard seeds
-
2 tbsp fenugreek seeds (methi)
-
2 tbsp carom seeds (ajwain)
-
1 tbsp nigella seeds (kalonji)
-
2-3 tsp coriander powder (dhaniya)
-
1 tsp turmeric powder (haldi)
-
2 tsp red chili powder (preferably Kashmiri)
-
Salt, to taste
-
A pinch of asafoetida (hing)
-
1/2 cup mustard oil (or your preferred oil)
About
How do you bring burst of flavours using Aamla to your meals? Why don’t you try AAMLA MIRCH KA ACHAR ?This delicious and tangy pickle is the perfect accompaniment to your favorite parathas, rotis, or even dal-chawal! It’s not just about taste—it’s packed with health benefits, too!
Steps
|
1
Done
|
Steam cook 250 gm of amla for about 20 minutes. Once steamed, remove the seeds and chop the amla into small pieces. Allow the pieces to air dry for a few hours, preferably under a fan. |
|
2
Done
|
Chop 150 gm of fresh green chilies into small pieces (adjust the quantity based on your preferred spice level). Julienne a small piece of ginger for a sharp, fresh flavor. |
|
3
Done
|
Dry roast 3 tbsp cumin seeds, 4 tbsp fennel seeds, 3-4 tbsp mustard seeds, 2 tbsp fenugreek seeds, and 2 tbsp carom seeds in a pan until they become fragrant. Grind the roasted spices coarsely. |
|
4
Done
|
Mix in 1 tbsp nigella seeds, 2-3 tsp coriander powder, 1 tsp turmeric powder, 2 tsp red chili powder, salt to taste, and a pinch of hing. |
|
5
Done
|
Heat 1/2 cup mustard oil in a pan until it’s smoking hot. Pour the hot oil over the prepared masala mixture. Stir well to combine. |
|
6
Done
|
Add the dried amla pieces, chopped chilies, and julienned ginger to the masala. Mix everything thoroughly. |
|
7
Done
|
Your tangy and spicy achar is ready! You can enjoy it immediately, or let it sit for a few hours to allow the flavors to deepen. Store the achar in a jar in the fridge. It will stay fresh for up to 3 weeks (if it lasts that long!). |
