Name: Amla{Indian Gooseberry} Launji recipe by Ritu Gupta at BetterButter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Ingredients: Amla {Indian gooseberries}- 250 grams; Oil - 1 tablespoon; Sugar - 1/4 cup; Turmeric Powder - 1/2 teaspoon; Red chilli powder - 1/2 teaspoon; Coriander powder- 1 teaspoon; Asafoetida - a pinch; Salt to taste; Mustard seeds- 1/2 teaspoon; Fenugreek seeds - 1/2 teaspoon; Fennel seeds - 1 teaspoon; Green chilli - 4 chopped; Black seeds{kalonji} - 1/4 teaspoon

ABOUT Amla{Indian Gooseberry} Launji RECIPE

Amla is a rich source of vitamin c. In winters amla is available in plenty. Amla launji is an instant version Indian pickle which is sweet, spicy and tangy. We can eat it in more quantity thus enjoying the benefits of amla.

Ingredients Serving: 3

Amla {Indian gooseberries}- 250 grams
Oil - 1 tablespoon
Sugar - 1/4 cup
Turmeric Powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder- 1 teaspoon
Asafoetida - a pinch
Salt to taste
Mustard seeds- 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Green chilli - 4 chopped
Black seeds{kalonji} - 1/4 teaspoon

Instructions

Boil the amlas in a pressure cooker only for one whistle and let the pressure release by itself.
When cool,remove the seeds and separate the segments.
Heat oil in a wok and mustard seeds, fennel seeds,asafoetida, fenugreek seeds and black seeds and chopped green chillis and saute for a minute.
Add turmeric powder,the amla segments, salt and red chilli powder, coriander powder and mix well. Add one tablespoon water and cover and cook for two minutes.
Add sugar and mix again and remove from the flame after 1-2 minutes.
Serve hot or cool as you like with parathas, pooris.
Cool at room temperature and transfer to an air tight container.