Welcome to nishamadhulika.com
Amla contains vitamin C, iron and minerals which are very important for our body.
It can be eaten raw, as a juice, curry, Achaar, jam or Murabba and we will be able to recieve its vitamins.
Today we will prepare Amla la Achaar.
Let us see which ingredients are required:
Amla - 500 grams(1/2 kg)
Mustard oil - 1 cup
Salt - 4 tsp
Yellow mustard seeds - 4 tsp
Turmeric powder - 2 tsp
Saunff(fennel) powder - 2 tsp
Heeng(asafoetida) - 1/4 tsp
Ajjwain(carom seeds) - 1 tsp
Methi seeds - 2 tsp
Red chilli powder - less than 1 tsp
Put Amla in a utensil
add almost 1 1/2 cup water
then put on the gas for 10 minutes.
When water comes to boil we will lower the flame and boil till Amlas get soft.
Amla has to be soft enough to remove the stems from them.
Turn off the gas then take out Amlas to cool off.
Press Amla with hands and the stems will come off easily.
Heat mustard oil in a pan till it emits smoke.
Then turn off the gas.
let the oil cool a bit then add the spices.
We heat the oil excessively to remove its bitterness and also kills impurities.
Mustard oil is preferred while preparing Achaar as it tastes better with mustard oil.
Once smoke stops coming out from the oil
Add Heeng, Methi seeds and Ajjwain to it.
Lightly fry the spices.
Then put in Amla pieces in the oil followed by Saunff powder, turmeric powder, red chilli powder, mustard seeds and salt.
Mix all of these ingredients properly that the Amla pieces are coated with spices.
Achaar is almost read,we will wait till it cools down. Then we will store it in a container.
Amla ka Achaar is prepared.
We can eat it after 3-4 hours, but the actual taste will be formed after 3-4 days as the spices will be absorbed in all of the Amla pieces.
To make the Achaar last longer: keep in mind to wash the container and dry it in the sun before storing Achaar in it
There should not be any moisture in the container.
Also put oil in the container along with the Achaar.
Always use a clean and dry spoon to take out Achaar.
Amla ka Achaar can be stored for 6 months as Achaar's have a long shelf life.
Try this recipe yourself and share your experiences with us.
we will meet again at nishamadhulika.com
