Amla Pickle Andhra Style | How to make Amla Pickle

Amla Pickle Andhra Style | How to make Amla Pickle

Amla Pickle Andhra Style

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

No region of India exists without pickles. Every state of India has its own variety of Pickles and every pickle has its own taste. The first thing that comes in mind when we think of pickles is their spicy taste. Of course there are pickles that are sweet in taste. Whether sweet or spicy pickles undoubtedly tickle the taste buds. It really wonders me how elders carefully hand pick the ingredients of high quality

Andhra is an origin for some of the best pickles. Summers are always busy with making pickles in Andhra because of Climatic Conditions. But there are exceptions too. Amla Pickle Andhra Style is one such case. Amla aka Gooseberries are seasonal and are available in the month of November. Now a days in Bangalore we get Mangoes and Gooseberries all over the year. But the Amla’s with the best taste can be bought only in this month. According to Hindu calendar this month is called “Karthika Masam” and is considered very auspicious. 

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

I have already narrated the importance of Gooseberries in my Amla Rice Recipe. However to Summarise the benefits, it is the richest source of Vitamin C and aids in hair growth.It is used in many ayurvedic medicines. Amla candies both sour and sweet are so delicious and yummy to keep on chewing it. Kids will not forget to drink water after eating raw gooseberries for that sweetish taste. I really like it 🙂

Amla Pickle is prepared in many variations. Some variations include chopped Gooseberry Pieces while some include whole Gooseberries. I like both of them. There is another variation in which the pieces are marinated and stored, and mixed with spices and tempering whenever required. There is a sweet version of Amla Pickle also, in which Gooseberries are soaked in Sugar syrup. But I have not tried this sweeter version as I am a Spice Lover.

I learnt this Amla Pickle Andhra Style recipe from my mom. In this pickle I have used whole Gooseberries as is. I was initially scared to try this out. But somehow I made a dare attempt after getting inspired from Anita’s Amla Pickle Recipe published on Indian Parents Forum website which is a one stop solution for anything and everything w.r.t Indian Culture and life

 

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

 

So let us see how to make this delicious Amla Pickle Andhra Style

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

 

Amla Pickle Andhra Style
Serves 2
Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
420 calories
16 g
0 g
40 g
4 g
3 g
154 g
122 g
5 g
0 g
35 g
Nutrition Facts
Serving Size
154g
Servings
2
Amount Per Serving
Calories 420
Calories from Fat 350
% Daily Value *
Total Fat 40g
61%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 5g
Protein 4g
Vitamin A
19%
Vitamin C
243%
Calcium
3%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Amla aka Gooseberries - 8-10 ( For short duration storage)
  2. Tamarind - Size of two Gooseberries
  3. Chilli Powder - 3-4 tbsp. or depending on preferred spice levels
  4. Roasted Methi (Roasted Fenugreek) Powder - 1.5 tbsp.
  5. Mustard Powder - 1 spoon
  6. Salt - As per taste
  7. Asafoetida - 1/4 spoon
For Tempering
  1. Oil - 5-6 tbsp.
  2. Mustard and Cumin Seeds - 1.5 spoons each
  3. Fenugreek Seeds - 1/2 spoon
  4. Broken Red Chillies - 4 to 5
  5. Asafoetida - 1/4 spoon
  6. Turmeric Powder -1/4 spoon
Instructions
  1. Wash the Gooseberries and keep it aside
  2. Soak a tamarind in 1.5 cups of water and keep it aside.
  3. In a vessel pour 7 to 8 cups of water and bring it to boil.
  4. Drop the Gooseberries carefully in the boiling water and allow them to boil for 8-10 times.
  5. Once you the change in the colour of Gooseberries, switch off the stove.
  6. Drain out the water, pat the gooseberries dry and let it dry in sunlight for an hour or two to remove the excess moisture, this helps in preventing the spoiling of Pickle.
  7. Extract the juice out of soaked tamarind
  8. Heat a pan and pour in this Tamarind pulp and bring it to boil.
  9. Simmer the stove and continue boiling it until it thickens. The consistency should almost like cream.
  10. Now drop in the gooseberries into the tamarind pulp and add salt and all the spice powders and mix well.
  11. Simmer this mixture for another 3-4 minutes and switch off the stove.
  12. Heat oil in a skillet and once hot add in Mustard and cumin seeds and allow them to splutter.
  13. Now add in the Fenugreek Seeds.
  14. Add Turmeric and broken Red chillies and then finally add asafoetida and switch off the stove
  15. Add in this tempering into the prepared pickle and mix well when both pickle and tempering are hot. This helps absorbing all the flavours.
  16. Once Cooled transfer it to an air tight container and store it in a dry place. It can even be refrigerated.
Notes
  1. Always use a clean dry spoon to serve the pickle
  2. Make sure the Gooseberries are dried well before Pickling it.
  3. Do not use an old stock of tamarind which will be black in colour. This will spoil the colour of the pickle
beta
calories
420
fat
40g
protein
4g
carbs
16g
more
Krishrecipes http://www.krishrecipes.com/
Ingredients:

Amla aka Gooseberries – 8-10 ( For short duration storage)

Tamarind – Size of two Gooseberries

Chilli Powder – 3-4 tbsp. or depending on preferred spice levels

Roasted Methi (Roasted Fenugreek) Powder – 1.5 tbsp.

Mustard Powder – 1 spoon

Salt – As per taste

Asafoetida – 1/4 spoon

For Tempering:

Oil – 5-6 tbsp.

Mustard and Cumin Seeds – 1.5 spoons each

Fenugreek Seeds – 1/2 spoon

Broken Red Chillies – 4 to 5

Asafoetida – 1/4 spoon

Turmeric Powder -1/4 spoon

Method :

Wash the Gooseberries and keep it aside

Soak a tamarind in 1.5 cups of water and keep it aside.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

In a vessel pour 7 to 8 cups of water and bring it to boil.

Drop the Gooseberries carefully in the boiling water and allow them to boil for 8-10 times.

Once you the change in the colour of Gooseberries, switch off the stove.

Drain out the water, pat the gooseberries dry and let it dry in sunlight for an hour or two to remove the excess moisture, this helps in preventing the spoiling of Pickle.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Extract the juice out of soaked tamarind

Heat a pan and pour in this Tamarind pulp and bring it to boil.

Simmer the stove and continue boiling it until it thickens. The consistency should almost like cream.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Now drop in the gooseberries into the tamarind pulp and add salt and all the spice powders and mix well.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Simmer this mixture for another 3-4 minutes and switch off the stove.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Heat oil in a skillet and once hot add in Mustard and cumin seeds and allow them to splutter.

Now add in the Fenugreek Seeds.

Add Turmeric and broken Red chillies and then finally add asafoetida and switch off the stove

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Add in this tempering into the prepared pickle and mix well when both pickle and tempering are hot. This helps absorbing all the flavours.

Once Cooled transfer it to an air tight container and store it in a dry place. It can even be refrigerated.

Boiled and Dried Gooseberries and dropped into the tangy sauce followed by adding all the pickle spices. Amla Pickle Andhra Style goes very well with Hot Rice.

Notes:

Always use a clean dry spoon to serve the pickle

Make sure the Gooseberries are dried well before Pickling it.
Do not use an old stock of tamarind which will be black in colour. This will spoil the colour of the pickle

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