Amla Achaar
by Gayathri08

Amla achar, it is tangy and spicy achar which can be served as an accompaniment for parathas, theplas or for rice preparation. It can be store for a year or more.

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Amla Achaar recipe - How to make Amla Achaar

500 gms amlas (indian gooseberries)
100 gms tamarind (imli)
25 gms turmeric powder (haldi)
200 gms chilli powder
100 gms fenugreek seeds (methi) powder
salt to taste
250 ml sesame (til) oil
20 gms mustard seeds ( rai / sarson)
10 gms fenugreek (methi) seeds

Method

Cut the amlas them into small pieces (along the line seen on amla). Keep aside.
Soak the tamarind in 50 ml warm water and remove the seeds.
Blend the tamarind, turmeric powder, chilli powder, fenugrek powder and salt and into a paste. Keep aside.
Heat half the oil in a kadhai and fry the amla pieces.
Cover and cook the on a slow flame, without adding water, till they become soft.
Add the tamarind paste and remaining oil and saute for 5 minutes.
Heat a tsp of oil and add the mustard and fenugreek seeds, when they crackle, pour on top of the amlas.
Allow to cool and store in air-tight container.