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Today we will make Andhra style amla pickle which is very tempting.
Let’s see what all ingredients are required for making Andhra style amla pickle.
Amla - 500 grams
Sesame oil - 1 cup
Mustard seeds - 4 tbsp
We have used yellow mustard but black mustard seeds can also be used.
Sesame seeds - 4 tbsp
Salt - 4 tbsp
Red chilly - 4 tbsp (deggi mirch)
Turmeric powder - 1 tbsp
Fenugreek seeds - 2 tbsp
Asafoetida - ¼ tsp
We have already washed and pat dried the amla.
Now we will dice them.
Cut the pulp as per your preference.
We have made 1 inch pieces.
Remove the seed.
Like wise cut all amlas.
Now we will prepare masala.
Add sesame seed in pan and sauté for while.
Take them out in a plate.
Add fenugreek seeds in pan and sauté for while so that the moisture gets absorbed.
Roast for 1-1.30 minutes.
Take them out as well in plate.
Now add oil in pan and let it turn hot.
Grind the spices.
Don’t ground them too finely.
Keep them coarse.
Oil is heated; add diced amla in the pan.
Cook until they get little soggy.
Cook on medium flame.
Keep tossing after regular intervals.
Amlas have become soft; now add spices into it.
Firstly add asafoetida in piping hot amlas.
Add salt, turmeric powder, roasted and grind spices and red chilly.
Mix all ingredients really well.
Pickle is ready and smells amazing.
Take out pickle in a bowl.
Savory and tantalizing Andhra style amla pickle is ready.
Store in container after it cools down completely.
It can also be served right away but the real taste will come out
after 3 days when all spices will get absorbed in the pickle.
Amla pickle can be stored for 6 months up to a year.
Container used for storing pickle should be washed with boiling water and dry it in sunlight.
There should not be any type of moisture in the container.
Use a clean and dry spoon for taking out the pickle.
For longer shelf life add oil in the container so that pickle remains submerged completely.
Serve amla pickle with chapatti, parantha or rice.
Try making this recipe at your home and share your experiences with us.
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