Tangy Amla Chilli Achaar
by supermumarchna
07 May 2013
This recipe has been viewed 9296 times
This pickle is a good source of consuming vitamin c in a tasty
way your guests will not stop them selves to eat it it is equally tasty with roti or parantha or rice you can also add seasonal vegetables in it. .
Tangy Amla Chilli Achaar recipe - How to make Tangy Amla Chilli Achaar
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup grated amla (indian gooseberries)
1/2 cup finely chopped red chillies
2 tbsp finely chopped ginger (adrak)
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp crushed fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson) powder
1 tsp nigella seeds (kalonji)
1 pinch asafoetida (hing)
1 tsp garam masala
salt to taste
1 tsp vinegar
1 tbsp mustard (rai / sarson) oil
Method
- Method
- Squeeze excess water from amla and keep aside.
- Heat oil in a pan and add the asafoetida and remainig spices and saute well.
- Remove from the flame and add the amla, red chilli and ginger and mix well.
- Add the vinegar and salt and mix well.
- Fill in a glass jar and keep under sun for 2 days.
- Use as required.
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