Instant Amla Pickle / Amla Launji | How to make Instant Amla Pickle / Amla Launji

By Sanchita Agrawal Mittal  |  17th May 2017  |  
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  • Instant Amla Pickle / Amla Launji, How to make Instant Amla Pickle / Amla Launji
Instant Amla Pickle / Amla Launjiby Sanchita Agrawal Mittal
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

7

0





About Instant Amla Pickle / Amla Launji

A very yummy and healthy way of consuming amlas as it comes loaded with plenty of nutritional content - Vitamin C rich, heart friendly, great for skin and hair. This amla pickle recipe is really simple and handy and you can store this delicious pickle in the refrigerator for months and use as and when required.

Instant Amla Pickle / Amla Launji, a deliciously finger licking recipe to treat your family and friends. This recipe of Instant Amla Pickle / Amla Launji by Sanchita Agrawal Mittal will definitely help you in its preparation. The Instant Amla Pickle / Amla Launji can be prepared within 15 minutes. The time taken for cooking Instant Amla Pickle / Amla Launji is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Instant Amla Pickle / Amla Launji step by step. The detailed explanation makes Instant Amla Pickle / Amla Launji so simple and easy that even beginners can try it out. The recipe for Instant Amla Pickle / Amla Launji can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Instant Amla Pickle / Amla Launji from BetterButter.

Instant Amla Pickle / Amla Launji

Ingredients to make Instant Amla Pickle / Amla Launji

  • 500 gm - Amlas or gooseberries
  • 1 tbsp - Mustard oil
  • 6 tsp - Sugar
  • 1 tsp - Chilli Powder
  • 1/2 tsp -Turmeric powder
  • 1 tsp - Coriander powder
  • Salt to taste
  • 2-3 sticks - Dalchini / Cinnamon
  • 1/2 tsp - Cumin seeds / Jeera
  • 1 tsp - Mustard seeds / Sarson
  • 1/2 tsp - Fenugreek / Methi seeds
  • 1/2 tsp - Fennel seeds /Moti saunf
  • 2 pinches - Hing / Asafoetida
  • 4-5 - Long green chilies

How to make Instant Amla Pickle / Amla Launji

  1. Wash and boil the amlas with 3/4th of glass of water in a pressure cooker only for one whistle. When cool, remove the seeds and separate the segments.
  2. Heat a wok / kadhai and add the cumin seeds, mustard seeds, fennel seeds, methi seeds, dalchini and asafoetida, dry roast them for a minute. Now add mustard oil and chopped chilies and saute for 1 minute.
  3. Add the amla and the masalas, mix well for two minutes. Add sugar and sprinkle one tsp of water and mix again.
  4. When sugar melts simmer the flame and let it cook for 2,3 minutes so that all flavours infuse into the amlas and the pickle gets a shiny glaze. Remove from the flame after 1-2 minutes.
  5. Serve hot or cool as u like with paranthas, pooris or just like that.
  6. It can also be stored in an air tight glass container in refrigerator for months and consumed as and when required.

My Tip:

The quantity of sugar and spices can be adjusted according to the taste. Do not overcook the pickle.

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