Look inside for the video and detailed recipe.Sweet and Spicy Amla Chhunda or Pickle or Indian gooseberry pickle is made of amla also known as Indian gooseberry, jaggery and some assorted spices that will tickle your taste buds. Amla, also known as Indian gooseberry, is a rich source of vitamin C (8 times more than an orange) and antioxidants.The translucent green fruit, which derives its name from the Sanskrit word ‘Amlaki’ meaning “nectar of life”, can protect us against countless ailments. The antioxidants and vitamins found in amla berries offer several health benefits to us, and it is very good for your skin, hair, eyes, guts and health. You can consume it raw or can prepare pickle, murabba, chutney, drinks etc. Consume 1-2 amla every day for better health. Incorporating this ancient superfruit into your diet may improve your overall health. You can store this pickle in a sterilized bottle, which will stay good for months at room temperature.
Utensil and Tools
- Vinod Platinum Triply Stainless Steel Kadai
- SiliconSpatula
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
Ingredients
- 250 grams Amla (Indian Gooseberry)
- 250 grams Gud (Jaggery)
- ¾ tsp Black Salt or to taste
- ½ tsp Kashmiri Chilli Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Cinnamon Powder
- ½ tsp Cardamom Powder
- 1 tsp Ginger Powder
- 1 tbsp Lemon juice
Video
Instructions
- 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 10 minutes on the low flame or until cooked completely.
- Transfer them to a plate and let them cool down.
- Peel them and discard the seeds. Grate them and set them aside.
- Heat a kadhai and add the grated amla and gud (jaggery). Stir it well and cook for 2 minutes.
- Add black salt, turmeric powder, chilli powder, cinnamon powder, cardamom powder and ginger powder. Mix it well.
- Cook them for 8-10 minutes on medium heat or until it reaches a one-string consistency.
- Add lemon juice and mix it well. Cook for a minute and turn the flame off.
- Let it cool down completely. Transfer the chhunda to a sterilized glass bottle or container. It stays good for 3-4 months.
- Enjoy sweet and spicy amla chhunda with hot chapati or paratha.
Nutrition
Calories: 35kcalCarbohydrates: 8gProtein: 0.1gFat: 0.02gSaturated Fat: 0.004gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.002gSodium: 59mgPotassium: 22mgFiber: 0.04gSugar: 7gVitamin A: 10IUVitamin C: 50mgCalcium: 7mgIron: 0.2mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
