Amla Ka Achar is a pickle that highlights the beautiful bond between food and culture, with roots tracing back to centuries-old culinary practices. The art of creating this delicacy is a cherished tradition in Indian households, with grandmothers, mothers, and daughters passing down the techniques and secrets that make every jar a masterpiece of flavours. Each deliciously tangy and spicy bite of Amla Ka Achar not only tantalises the taste buds but also brings a nostalgic feeling, reminding us of the timeless culinary heritage that has been passed down through generations.
No Indian meal is truly complete without a dollop of Amla Ka Achar gracing the plate. Whether you're enjoying it with hot parathas or a cool bowl of curd rice, this pickle’s tangy and spicy taste will leave your taste buds dancing. The recipe for this delicious dish has been refined over generations, resulting in a perfect balance of flavours that is sure to please.
This pickle is also a symbol of community and togetherness. Serving this pickle to friends and family is a way to share stories and create memories that will last a lifetime. Conversions flow freely as the jar is passed around the table, and laughter fills the room. It's a beautiful reminder of food’s power to unite people.
Recipe for Amla Pickle
Here is a recipe for Homemade Indian Amla Ka Achar:
Ingredients
- 1/2 kg Amla (Gooseberries)
- Salt, to taste
- 15-20 Dried Red Chillies
- 1 tbsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 2 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oil
- 1 tsp Mustard Seeds
- 1 tbsp Hing Powder
Method
Here's how to make homemade Amla Ka Achar:
Wash and Chop the Amlas
- Start by removing the seeds from the amla (gooseberries) and washing them. Let them dry.
- Thoroughly mix salt into the chopped amla.
Prepare the Spices
- Heat a pan and lightly roast the dried red chillies. Then, transfer them to a bowl.
- In the same pan, dry roast the mustard seeds and add them to the bowl with the red chillies.
- Roast the fenugreek seeds in the pan until they turn slightly brown, and mix them with the other spices.
- Grind the roasted spices into a coarse mixture using a mixer jar.
Mix the Amla with Spices
- Add the spice mixture to the bowl of amla and mix well.
- Heat mustard oil in a small pan until hot for the tempering.
- Add mustard seeds and hing powder to the hot oil and let it cool.
- Mix thoroughly with the cooled tempering over the amla mixture in the bowl.
Storage
- Store the pickle in a glass jar and add some extra mustard oil on top.
- Enjoy your homemade Amla Ka Achar anytime and store it in the fridge for a longer period.
Now, your Homemade Amla Ka Achar is ready to add a burst of flavour to your meals while carrying the warmth of tradition and the vibrant taste of Indian cuisine.
Perfect Food Pairings with Your Favourite Amla Ka Achar
Indian cuisine is renowned for its diverse and flavorful combinations that create delicious and satisfying meals. Amla Ka Achar is a standout condiment that can elevate any dish to an extraordinary level. Its unique blend of tangy, spicy, and slightly sweet flavours opens up endless possibilities, making it an essential accompaniment to many Indian dishes.
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Parathas:
Parathas are the perfect base for Amla Ka Achar, whether plain, stuffed, or layered. The tender texture of the paratha complements the explosion of flavours from the pickle, resulting in a delicious
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Rice Dishes:
From pulao to biryani, Amla Ka Achar adds a layer of complexity to rice dishes. Its tanginess balances the richness of the rice, infusing each grain with a burst of flavour that heightens the overall dining experience.
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Pakoras:
Crispy, golden-brown pakoras, fried to perfection, gain an extra kick when paired with the tangy Amla Ka Achar. The pickle complements the pakoras' crunchiness and cuts through the oiliness, making each bite an indulgent treat.
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Dal:
Lentil-based dishes like dal find an ideal companion in Amla Ka Achar. The pickle's tanginess harmonises with the earthy flavours of lentils, creating a balance that makes the dal more satisfying and flavorful.
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Chole Bhature:
The beloved North Indian duo of chole bhature finds a tangy companion in Amla Ka Achar. The pickle's zing balances the richness of the chickpea curry, creating a harmony that enhances each bite.
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Vada Pav:
Mumbai's iconic vada pav finds a unique partner in Amla Ka Achar. The pickle's spiciness elevates the vada pav's street-style charm, creating a sensational fusion of tastes.
Tips to Store Amla Ka Achar
With its burst of flavours and cultural significance, your homemade Amla Pickle deserves to be savoured for as long as possible. To ensure its shelf life and maintain its delicious taste, consider these tips for storing your homemade Amla Ka Achar:
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Choose the Right Container:
Opt for glass jars with airtight lids for storing your Amla Ka Achar. Glass helps maintain the pickle's flavours and prevents any interaction between the pickle and the container.
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Sterilize the Jar:
Before transferring the pickle to the jar, ensure it's clean and completely dry. Sterilising the jar helps eliminate any lingering bacteria that could spoil the pickle.
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Use Clean Utensils:
Use clean and dry utensils to handle the pickle during the preparation process. Any moisture or contamination can lead to spoilage.
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Add a Layer of Oil:
After transferring the pickle to the jar, add a thin layer of mustard oil on top. This acts as a protective barrier, preventing air from entering and extending the pickle's shelf life.
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Store in a Cool, Dark Place:
Place the sealed jar in a cool, dark, and dry spot. Sunlight and warmth can cause the pickle to spoil quickly and lose its vibrant flavours.
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Rotate the Jar:
Occasionally, give the jar a gentle shake or rotate it to redistribute the oil and spices. This helps maintain consistency and prevents the spices from settling at the bottom.
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Avoid Moisture:
Moisture is the enemy of pickle preservation. Always use dry utensils to scoop out the pickle, and ensure the jar's rim is free from moisture before sealing it.
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Check for Spoilage:
Regularly inspect the pickle for any signs of spoilage, such as mold, foul odour, or unusual texture. If you notice anything amiss, discard the pickle immediately.
Conclusion
In conclusion, amla ka achar, with its tangy and flavorful profile, stands as a testament to the rich culinary heritage of India. This versatile condiment not only tantalizes the taste buds but also offers a myriad of health benefits. The recipe's simplicity allows for easy preparation, ensuring that anyone can enjoy the delights of homemade amla ka achar.
