Amla Ka Achar || Gooseberry pickle || Quick pickle

Today I am Sharing a very Tasty, Tangy and Healthy Gooseberry Pickle or amla ka achar, a very simple quick pickle.

My garden is full of Indian gooseberries these days. I have learned that Indian gooseberry has tremendous health benefits. 

The – amla – has been used in traditional Indian medicine, called Ayurveda, for millennia. However, Clinical studies suggest that it helps to prevent Alzheimer’s disease. Another study showed that amla also helps block the growth of breast cancer cells and metastasis potential in vitro. In fact, They have anti-cancer properties along with cough-, fever-, pain-, stress-, and diarrhoea-suppressing effects. Gooseberries contain a healthy dose of scurvy-preventing vitamin C-69 per cent of the daily value and nearly 20 times the C in oranges.

Gooseberries are very sour to taste when consumed raw. That’s why to gain these health benefits of gooseberries, I decided to make pickle and chutney out of it.  And get this: gooseberries lose none of the vitamin C nutrition in the cooking process. So let’s cook this gooseberry pickle! A healthy treat for your family!!

Finally, I would like to suggest few more recipes from my blog:

• SWEET AND SPICY GOOSEBERRY FRY
• Green chili pickle traditional style
• Pickled Jalapeños-A Daily Pickle
• Instant green chilli pickle ‘ microwave recipe’
• Rajasthani Besan Paratha || Besani Paratha
• Haak Saag- A Kashmiri Green || Vegetarian Recipe
• Stuffed Tinda In Gravy

Gooseberry pickle ( Amla ka achar)

Recipe by MINAL SHARMACourse: PICKLES AND SAUCE

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Gooseberry – 15

• Red chilli powder  – 1 Tbsp

• Turmeric – 1 Tsp

• Asafoetida – 1/4 tsp

• Panch Puran ( roasted and lightly crushed ) 1 tsp

• Salt – As needed

• Ginger garlic paste – 1 1/2 Tbsp

• Green chilli – 4-5

• Mustard Oil – 1/4 cup

Directions

• Wash and dry the gooseberry. wipe with a clean muslin cloth properly. make few incisions with a knife randomly.
• Boil enough water and add the washed gooseberry to it. Bring to boil again and cook for 2 mins. Drain, cool down and pit the seeds. If you cut the gooseberry, you will be able to take out the seeds easily.
• Heat oil in a Kadai, splutter mustard. Add asafetida powder and crushed panch phoran to it and add ginger garlic and green chilli to it, stir for a minute and then add the gooseberry. Fry for a minute well.
• Add red chilli powder, turmeric, salt and mix in low flame. Lastly, add remaining asafoetida and methi seeds powder. mix well and switch off the flame.

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Notes

• Take best quality gooseberry for this recipe. It should be big and juicy.
• You Can Soak GooseBerry in lime water for a day if you want to get rid of the bitterness of amla.

DID YOU TRIED THIS RECIPE PLEASE MENTION AT @spiceworldbyminal
or #minalspiceworld

I am Minal, a food blogger, food writer, recipe developer, food stylist and food photographer who blogs vegetarian recipes…

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