- Amla – 250 gms
- Green chillies – 5
- Red chilly powder – 4 T Spoons
- Fenugreek seeds – ½ T Spoon
- Jeera – 2 Spoons
- Mustard seeds – 2 T Spoons
- Turmeric – ½ T Spoons
- Astofedia – ¼ T Spoons
- Oil – 8 T spoons
I was watching the expressions of my friends when they were eating Bettada Nellikai. Eshtu huli!!! Still people love to eat it, mix it with salt and spice. Thought of preparing instant pickle with this gooseberry. Tried, tasted Yummy… Huli, Uppu, Khara Combination is Super.
Amalaki pickle tastes delicious with all varities of Parathas and curd rice.
Method to prepare Pickle
- Wash and Boil Amla in water for 5 -7 miuntes
- Drain water and keep it to cool down
- Remove the seed and add sliced green chilies and salt.
- Keep it aside for one hour.
- Heat oil in a pan, add pickle powder and red chilly powder fry it for 2 minutes
- Add it to Amla and mix it well.
- Instant pickle is ready to eat, can be used for 2 weeks
Pickle Masala Powder
- Dry fry Jeera, Fenugreek and mustard to add to the mixi jar
- Add turmeric powder, red chily powder and Astofedia
- Make it fine powder.
Health benefits of the Indian Gooseberry or Amla can be attributed to the high vitamin C content.
Amla juice contains nearly twenty times as much vitamin C as orange juice.
One small Amla is equals to 2 Oranges if compared with Vitamin C.
The Vitamin C in the Amalaki fruit is bonded with tannins that protect it from being destroyed by heat or light.
Ayurved says that regular use of Amla can a help us live more than 100 years, a healthy life.