Recipe of Jamie Oliver Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, indian gooseberry pickle (amla pickle) - andhra recipe. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have indian gooseberry pickle (amla pickle) - andhra recipe using 12 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe:

1. Get 250 gms Amla (About 9 Amlas)
2. Make ready 1/3 cup Oil (For Frying Amlas) Sesame/Gingelly/Peanut/Sunflower
3. Prepare 3-4 Cloves Garlic (Crushed)
4. Take 2 tbsp Mustard Seeds (3 tbsp Mustard Seeds Powder)
5. Prepare 1/4 tsp Fenugreek Seeds
6. Take 3 tbsp Kashmiri Red Chilli Powder
7. Take 1 tsp Turmeric Powder
8. Take 1 tsp Salt or As required
9. Prepare 1 tbsp Lemon Juice
10. Prepare For Tempering:
11. Make ready 1/4 cup Oil (Sesame/Gingelly/Peanut/Sunflower)
12. Take 1/4 tsp asafoetida (hing)

Steps to make Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe:

1. Firstly, rinse the amlas well in water. Wipe them dry with a clean kitchen towel.
2. In a blender, blend mustard seeds and fenugreek seeds into a semi fine powder and set aside along with kashmiri red chilli powder, turmeric powder, asafoetida and salt.
3. Cut the amlas into small pieces. Remove the seeds.
4. Crush the garlic and set aside.
5. Heat oil in a kadai or pan.
6. Add the chopped amla pieces. Cover and cook on medium low flame for about 6-7 minutes. Keep checking in between. Cook till the amlas are soft. They need not be cooked till golden.
7. Once the amlas are cooked, off the flame. Add in the crushed garlic cloves. Mix well. Cover and keep in pan only for about 10 minutes.
8. After resting time, add kashmiri red chilli powder, turmeric powder, salt, ground mustard seeds and ground fenugreek seeds. Mix well and allow it to cool.
9. Add lemon juice. Mix it again.
10. Spoon the pickle in a clean sterilized jar. Cover with lid and set aside.
11. Heat oil in a tadka pan. Keep the flame on low. Add asafoetida. Mix well. Off the flame and allow it to cool down.
12. Pour this oil in the pickle jar. Oil will float on top. It's okay. Cover the jar with the lid and allow the pickle to mature for about 3 or 4 days. Keep it in a dry place.
13. Andhra Style Amla Pickle is ready. Enjoy this pickle with your daily meal. Refrigerate once it is used.

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