Amla Hari Mirch Ka Achaar, or Indian Gooseberry Pickle with Green Chillies, is a tangy, spicy, delicious and healthy pickle. This pickle is an instant recipe made of season fresh amla or Indian gooseberry and green chillies with some freshly pounded spices and mustard oil. This recipe is a very simple, quick pickle recipe and takes much less time. It gets ready in 20 minutes without taking much effort. There are several ways to make this traditional pickle; however, this is an instant variation of making an amla pickle. It is prepared by steaming the amla first and then mixing it with spices, salt, and oil. Usually, an instant pickle's shelf life is generally less than a traditional one. That's why keeping it in the fridge for longer shelf life is advised.Amla hari mirch ka achaar goes well with Paratha, Poori, Chole bhature or a simple Dal Rice combo. Enjoy the deliciously spicy, tangy amla achar with your favourite meal.
Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
- Prestige Fry Pan
- Wonderchef Nutri Blend
- Borosil Glass Mixing Bowl
Ingredients
- 250 gm, 10-12 Amla (Indian gooseberry)
- 50 gm, 10-12 Green Chillies
- 1 tsp Black mustard (Kali Sarson)
- 1 tsp Yellow Mustard (Peeli Sarson)
- 1 tsp Fennel Seeds ( saunf)
- ½ tsp Cumin seeds (jeera)
- 1 tsp Coriander seeds (dhaniya)
- ¼ tsp Black Peppercorns (Kali Mirch)
- ¼ tsp Fenugreek Seeds (Methi)
- ¼ tsp Onion Seeds (Kalonji)
- 1 ½ tsp Red Chilli (Mirch Powder)
- ½ tsp Turmeric Powder (Haldi Powder)
- 1 tbsp Vinegar
- ¼ tsp Hing
- â…“ cup Mustard Oil
- Salt to taste
Video
Instructions
- 1. Wash and clean the amla.
- 2. Heat water in a steamer or kadhai. Place a stand or round ring in the centre. Let the water come to a boil, then turn the flame to low.
- Place a steamer plate on the stand. Arrange the amla on the steamer plate and cover the lid.
- Steam the amla for 12-15 minutes on a low flame or until it is cooked completely. Once it is cooked, the amlas open up by itself.
- Transfer them to a plate and let them cool down completely.
- Open the amla by separating the segments and discarding the seeds from the centre. Separate the segments of the amla and open all pieces into wedges.
- Spread it on the plate and allow it to dry and cool completely.
- Wash and wipe the green chillies. Cut the chillies lengthwise and keep them aside. If you want less spicy, then discard the seeds.
- Meanwhile, heat a pan on low flame. Add black mustard seeds, yellow mustard seeds, cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, and fennel seeds. Roast them on a low flame for 2 minutes until they smell aromatic.
- Transfer them to a plate and let them cool down. Transfer the spices to a grinder and grind them into a coarse powder.
- Heat mustard oil in a pan on high flame until smoking hot. Turn off the flame and let it cool until the smoke fades away.
- Add ground spices, red chilli powder, turmeric powder, hing, onion seeds, salt and oil in a big mixing bowl. Mix them well.
- Add amla, green chillies and vinegar. Mix and coat them well with the spice mixture.
- Store the pickle in a sterilized glass bottle and keep it in the fridge for a longer shelf life. This pickle stays good for 2-3 days at room temperature.
- Amla hari mirch ka achar is ready to serve. Serve and enjoy!
Nutrition
Serving: 1tspCalories: 43kcalCarbohydrates: 2gProtein: 0.2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 14mgPotassium: 39mgFiber: 0.3gSugar: 0.1gVitamin A: 46IUVitamin C: 75mgCalcium: 10mgIron: 0.3mg
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