Instant Amla pickle – a tangy and spicy condiment made from amla/gooseberry/nellikai. This amla pickle can be made within minutes and is an instant version that is prepared by steaming the amla and then tossing it with salt and few spice powders. The shelf life of this instant version of pickle is about 10 to 15 days. It pairs well with yoghurt rice or any other rice variety.
Pickles are a popular condiment in India and are traditionally made from fruits or vegetables which are left to dry in the sun for few days. They are then pickled in excess oil, salt and spices. This traditional method gives a longer shelf life since the vegetables or fruits are dried and directly soaked in excess oil, salt and spices for few days. The instant version of the pickle comes handy when you crave to have pickle instantly. In this version, the vegetable/fruit is steam cooked instead of sun dried and then pickled in oil, spices and salt. The shelf life of the instant pickle is less compared to the pickles made by traditional way.
The use of sesame oil and methi seeds in pickle helps to balance the heat that is produced because of spice powders. The ground mustard seeds, excess oil and salt act as natural preservatives and increases the shelf life of the pickle.
|Sesame oil||5 to 6 tablespoon|
|Mustard seeds||1 teaspoon|
|Turmeric powder||1 teaspoon|
|Kashmiri chilli powder||2 teaspoon|
|Hing / Asafotedia||1/2 teaspoon|
To dry roast & grind:
|Mustard seeds||1 teaspoon|
|Methi seeds||1 teaspoon|
- Wash the amla / gooseberries and dry it thoroughly using a cloth or tissue paper. See that there is no moisture left on the amla.
- Chop the amla into 2 or 3 pieces and discard the seed.
- Place the amla on a container or plate and pressure cook for one whistle or steam cook for 10 minutes. The amla/gooseberries should become soft and tender without losing its shape. Do not add water to amla while pressure cooking.
- Pickle powder – In a pan, add 1 teaspoon mustard seeds and roast this for few seconds or until it is warm enough. Do not allow the mustard seeds to crackle. Transfer this to a plate. In the same pan, add the methi seeds and dry roast it in low flame until it changes to light brown. Do not roast it to dark brown as this will give the pickle a bitter taste. Allow it to cool. Transfer the roasted mustard seeds and methi seeds to a blender/ mixer and grind it to a fine powder.
- In a pan, add 5 to 6 tablespoon of sesame oil, add 1 teaspoon mustard seeds. When the mustard seeds crackle, switch off the flame. Allow it to cool at room temperature.
- When the oil has cooled down but slightly warm enough, add the turmeric powder, kashmiri chilli powder, hing and ground methi-mustard seeds powder. (The stove should be switched off)
- Add the already cooked amla to this. Add salt and mix well.
- Once it has cooled down to room temperature, transfer the pickle to a glass bottle or ceramic jar and refrigerate it. The shelf life of this pickle is approximately 10 to 15 days.
- If you are using regular chilli powder instead of kashmiri chilli powder, then reduce the amount as per your preference.
Check out my other pickle variety: