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Sweet and sour amla pickle
Amla is always healthy,
eaten in any form.
It will be more healthy
as we are adding jaggery.
Has longer shelf life
Can have it for a year
Let's start!
Boiling amla prep
Water - 2 cup
Turn on the flame
Let it come to boil
It has come to boil
Put them in water
Boil till slightly soften
Cover and boil
Turn off the flame
Took 10 min to boil them
Boiled at low-medium flame
They have cooled down
Separate the pieces
Pickle prep
To make the pickle
can take steel pan,
non-stick pan
or hard anodised pan.
Don't make pickle in aluminium pan
Can take sesame seeds oil
instead.
Saute a bit
Reduce flame - low
Can add ginger paste instead
Finely break the jaggery
Mix everything well
Cook it at low flame
Cook till jaggery melts
Stir occasionally
Flame is low
to melt it slowly
and pickles don't burn.
Cook - 5-6 min
Jaggery has melted and amla released the juice.
Pickle has turned watery
Cook till it thickens
Turned thick
Will thicken when cooled down.
This can be called amla sweet and sour launji.
But it can be eaten after 2 days
Fenugreek and fennel seeds will puff up
and amla will absorb
all the spices.
When it cools down
store in any glass container
or food grade container
and enjoy it for a long.
Use clean and dry spoon
to serve pickles.
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