Name: Sweet Amla Pickle recipe by Drashti Dholakia at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram - Amla / gooseberries; 200 gram - Jaggery / gur (preferably soft desi gur); ¼ Cup - Mustard (sarson) oil; Tempering : 2 tablespoon - Mustard (sarson) oil; 2 - Broken dry red chilies, deseeded; ¼ teaspoon - Hing / asafoetida; ½ teaspoon - Turmeric powder (haldi); ¼ teaspoon - Salt; 200 gram - Rai na kuriya (split mustard seeds); 1 tablespoon - Methi na kuriya (split fenugreek seeds); 1-2 tablespoon - Red chilli powder

ABOUT Sweet Amla Pickle RECIPE

A sweet pickle prepared from amlas and jaggery. Amla has many health benefits and so we should consume it on a daily basis in one way or the other. You can serve this pickle with parathas, puris with your daily lunch/dinner menu.

Ingredients Serving: 4

500 gram - Amla / gooseberries
200 gram - Jaggery / gur (preferably soft desi gur)
¼ Cup - Mustard (sarson) oil
Tempering : 2 tablespoon - Mustard (sarson) oil
2 - Broken dry red chilies, deseeded
¼ teaspoon - Hing / asafoetida
½ teaspoon - Turmeric powder (haldi)
¼ teaspoon - Salt
200 gram - Rai na kuriya (split mustard seeds)
1 tablespoon - Methi na kuriya (split fenugreek seeds)
1-2 tablespoon - Red chilli powder

Instructions

Steam cook amlas till 1 whistle. Once the pressure settles down, cut the amlas into wedges and discard the seeds.
Heat 2 tablespoon oil in a pan. Add dry red chilies, hing and amla wedges. Then add turmeric powder and salt. Mix well and cook for about 5 minutes till all the moisture evaporates.
Then add split fenugreek seeds and saute for about a minute. Add split mustard seeds and switch off the flame. Keep on stirring for another 2 minutes. Then add red chilli powder and mix well.
When the mixture cools down completely, add jaggery and mix well till jaggery gets completely dissolves.
Assembling : Heat ¼ cup oil in a pan. Once it reaches its boiling point, switch off the flame and allow it to cool.
Transfer the pickle to a sterilized bottle and pour cooled oil on it. You can consume the pickle after 2-3 days. Serve this lip smacking pickle with your daily lunch/dinner menu or for your breakfast with parathas and puris.

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