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We hope you got insight from reading it, now let's go back to indian gooseberry pickle (amla pickle) - andhra recipe recipe. You can cook indian gooseberry pickle (amla pickle) - andhra recipe using 12 ingredients and 13 steps. Here is how you achieve that.

To make an extraordinary Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe, here are the ingridients required:

1. Use 250 gms of Amla (About 9 Amlas).
2. Use 1/3 cup of Oil (For Frying Amlas) Sesame/Gingelly/Peanut/Sunflower.
3. Prepare 3-4 Cloves of Garlic (Crushed).
4. Get 2 tbsp of Mustard Seeds (3 tbsp Mustard Seeds Powder).
5. Provide 1/4 tsp of Fenugreek Seeds.
6. Get 3 tbsp of Kashmiri Red Chilli Powder.
7. Prepare 1 tsp of Turmeric Powder.
8. Use 1 tsp of Salt or As required.
9. You need 1 tbsp of Lemon Juice.
10. Use of For Tempering:.
11. You need 1/4 cup of Oil (Sesame/Gingelly/Peanut/Sunflower).
12. You need 1/4 tsp of Asafoetida.

After readying the components, next you are ready to prepare your appetizing Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe by following the instructions on this section:

1. Firstly, rinse the amlas well in water. Wipe them dry with a clean kitchen towel..
2. In a blender, blend mustard seeds and fenugreek seeds into a semi fine powder and set aside along with kashmiri red chilli powder, turmeric powder, asafoetida and salt..
3. Cut the amlas into small pieces. Remove the seeds..
4. Crush the garlic and set aside..
5. Heat oil in a kadai or pan..
6. Add the chopped amla pieces. Cover and cook on medium low flame for about 6-7 minutes. Keep checking in between. Cook till the amlas are soft. They need not be cooked till golden..
7. Once the amlas are cooked, off the flame. Add in the crushed garlic cloves. Mix well. Cover and keep in pan only for about 10 minutes..
8. After resting time, add kashmiri red chilli powder, turmeric powder, salt, ground mustard seeds and ground fenugreek seeds. Mix well and allow it to cool..
9. Add lemon juice. Mix it again..
10. Spoon the pickle in a clean sterilized jar. Cover with lid and set aside..
11. Heat oil in a tadka pan. Keep the flame on low. Add asafoetida. Mix well. Off the flame and allow it to cool down..
12. Pour this oil in the pickle jar. Oil will float on top. It's okay. Cover the jar with the lid and allow the pickle to mature for about 3 or 4 days. Keep it in a dry place..
13. Andhra Style Amla Pickle is ready. Enjoy this pickle with your daily meal. Refrigerate once it is used..

Recipe : Indian Gooseberry Pickle (Amla Pickle) - Andhra Recipe

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