Amla pickle recipe | How to make amla pickle | Usiri avakaya

January 02, 2022 Post a Comment

Amla pickle recipe – Amla is the Indian name for Gooseberry and is used in various preparations. I have shared 2 amla pickle recipes in this post. Some the recipes are from my Mom and are made in Andhra mode. The early one is a traditionalistic preserve that keeps solid for an year. This one is believed to be an immune booster since it involves no cooking.

The second one is a fast and easy amla pickle recipe made in just now 15 proceedings. IT is called every bit Usiri avakaya & is usually made during the winters when amla operating theatre Indian gooseberries are in temper.

There are a few different shipway an andhra style amla pickle is made, this one is similar to the mango avakaya. It can buoy be eaten with plain rice, dosa surgery paratha.

I opt to hold pickles in flyspeck quantities so they taste and smell fresh. I had ready-made this amla pickle with sporty 10 medium sized ones. You behind easily double surgery triple the formula.

Select amla that are firm and new, this keeps the pickle good for longer time. This amla avakaya is but an instant version which doesn't stay good for an year. If you prefer to preserve the pickle for an year Beaver State many you can check this Andhra amla pachad i.

How to make amla pickle recipe or usiri avakaya

Recipe 1

1. Wash amla, wipe them dry with a cloth surgery tissue. Make few incisions on each amla, otherwise they Crataegus laevigata burst piece sauteing in oil. You can also chop them to pieces.

Remove any stained portions. Wash a stinker and wipe IT sugarless as swell. Make reliable completely the spoons and pots used are moisture free.

2. Powder 2 tsps of mustard and a generous pinch of methi seeds to a elegant powder in a mixer jar. If your mixer/ liquidiser cannot do little measure, then you can also add red chilli pulverise and salt to the jarful. Run the mixer.

3. Heat oil in a deep pan. Fry the amla on a medium heat just until they turn lightly golden. Add garlic to this. Switch off the stove. Cool off a flake.

4. Patc the oil is still hot, minimal brain dysfunction totally the spice powders.

5. Mix everything well.

6. Cool the mixture all, then add stinker juice. Do not skip stinker juice here, information technology is accustomed remove the pungent taste of amla. Mix well and delay the tasty and tartness. Store this in a glass jar.

After 2 to 3 days, You testament see the amla have released about wet. Mix well with a sugarless spoon. If needed add to a greater extent inunct, salt and lemon yellow succus. If it looks air-dry, add in more oil. We prefer our pickles a bit oily since we are not on low fat diet. If you same to make it with less oil, use every bit needed.

Entrepot amla pickle in glass jar and serve with rice, dosa Oregon paratha.

Recipe 2 Amla hole for immunity

Rinse 250 grams of amlas easily under running water and wipe them dry. Cut them to 1 inch pieces and disseminate them on a plate.
Sun dry these for 1 hour or put them in a oven or dehydrator for 5 mins at the lowest setting. This is done for shelf life.
Add them to a ceramic or chicken feed jar and add 1 tbsp crystal or non-iodized common salt and chuck out them. Sprinkle 1 tsp more on crest. Encompass and rest them for 3 days.
Keep this in the fridge. It keeps good for an year if handled well. The pieces will turn brown to bleak overtime.
When you signify to make the hole, fry 3 to 4 red chilies until crisp. And so ADHD cumin and garlic. Turn off the stove.
Blend a small portion of the amla pieces with these chilies, Cuminum cyminum and garlic. Unremarkably the texture will cost dry and dark brown in colorise. If needed dot some hot irrigate and combine. Serve this with plain Elmer Reizenstein and ghee.

For more instant Pickle recipes, you may check
Mango fix
Instant tomato pickle
Tomato pickle
Carrot pickle
Cabbage pickle

Amla pickle formula

▢ 10 amla large, near 150 grams
▢ 2 teaspoons mustard
▢ 1 pinch methi seeds
▢ 1 teaspoon salt + more
▢ 4 tablespoons oil
▢ 1 lemon yellow cosmic , nigh 3 tbsps juice
▢ 3 to 4 teaspoons blood-red chilli pulverise
▢ ¼ teaspoonful turmeric
▢ 1 clove titanic, minced (elective, but recommended)

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Laundry and dry amla well. Wipe them with a clean tissue or cloth. Work few incisions with knife randomly. You can also chop them and use.
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Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.
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Fry amla in oil until partially cooked. They turn light golden in color when they are through.
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Tot garlic and turn out. Allow to cool down a trifle.
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When still hot, add otherwise ingredients except lemon juice.
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One time cooled squeeze gamboge juice.
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Mix well and savour information technology. Add more salty if required. Store in a shabu jar. Rest for at least 2 to 3 days before using. Mix swell with a dried-out spoon. Check salt and sourness. If needed add more salt and lemon juice.
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Wait on amla pickle with rice, dosa or paratha.

Alternative quantities provided in the recipe circuit card are for 1x only, original recipe.

For best results come after my detailed step-by-step photo instructions and tips above the formula card.

Nutrition Facts

Amla pickle

Amount Per Serving

Calories 106 Calories from Fat 99

% Unit of time Assess*

Fatty 11g 17%

Sodium 507mg 22%

Atomic number 19 23mg 1%

Carbohydrates 1g 0%

A 355IU 7%

Vitamin C 12.2mg 15%

Calcium 4mg 0%

Iron 0.3mg 2%

* Per centum Daily Values are based on a 2000 calorie diet.

About swasthi

I'm Swasthi Shreekanth, the recipe developer, nutrient photographer & food writer behind Swasthi's Recipes. My aspire is to help you cook great Indian nutrient with my time-tested recipes. After 2 decades of live in practical Indian cooking I started this blog to help people cook up wagerer & more oftentimes at home. Whether you are a novice or an experienced fix I am sure Swasthi's Recipes will assist you to heighten your preparation skills.
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