Amla or the Indian Goosberry are the richest source of Vit C and also have high content of iron in them. If you do not like to eat them raw, here's another recipe after Amla ka Murabba to bring this useful ingredient into our regular meal. Learn how tho make this spicy and tangy Amla ka Achaar with the help of step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- Indian Goosberries (amla) - 1 kg
- Turmeric Powder (haldi powder) - 2 table spoon
- Red Chilli Powder (lal mirch powder) - 1 table spoon
- Salt - 2 table spoon
- Mustard Seeds Powder (sarson dana ka powder) - 2 table spoon
- Cumin Seeds Powder (jeera powder) - 1 tea spoon
- Carom Seeds (ajwain) - 1 tea spoon
- Onion Seeds (mungrel or kalonji) - 1 tea spoon
- Mustard Oil (Sarson ka tel) - 100 gm
- Wash all the Indian Gooseberries (amla) well with plain water.
- Now pat them dry nicely with a clean and dry cotton cloth and keep them in the sunlight for 2 hours. (You can use the amla as a whole or you can also chop it roughly into small pieces.)
- Also, wash a glass jar and keep it in the sunlight so that it is properly cleaned and dried for preserving the achaar.
- In a mixer jar take the mustard seeds (sarson dana) and grind it to a fine powder form. Transfer the mustard seeds powder (sarson dana ka powder) prepared to a big plate.
- Now add the other spices (haldi powder, lal mirch powder, jeera powder, ajwain, mungrel) in a plate and add them together to the plate containing the mustard seeds powder (sarson dana ka powder).Then mix all the spices together to form a uniform dry masala.
- Then add mustard oil (sarson ka tel) and salt to it. Mix again using hands.
- Now add the Indian Gooseberries (amla) to the achaar masala and mix well with hands.
- Transfer the entire achaar to the glass jar and cover and close the jar opening with a clean and dry cotton cloth. This will prevent any dust particle from going inside the jar and also allow the moisture from the chillis and masala to evaporate.
- Now keep the jar in the sunlight throughout the day and bring it inside in the evening. Continue to do this for 7 days (1 week).
- After 7 days (1 week), remove the cloth and cover the jar with its lid and place it at a cool place to rest. The achaar will then be ready for consumption after 20 days. The achaar can be served with hot parathas (plain or stuffed), kulcha, kachori or rice. It can be made in desired quantity and can be stored for over a long period of time (2-3 years).
(Tips: 1. Use only raw spices for the achaar masala and raw mustard oil (sarson ka tel); 2. Keep the achaar in the sunlight for 7 days for ts preparation)