Recipies

Amla Pickle (अमलाको अचार)

About Amla Pickle (अमलाको अचार)

Amla (Indian Gooseberry) pickle, known as 'Amala ko Achar' in Nepali, is a popular condiment in Nepal. It's a tangy, spicy, and often slightly sweet pickle made using the fruit of the Amla tree. This pickle is a staple in many Nepali households, enjoyed as a side dish with various meals.

Picture of Amla Pickle

History

The practice of making pickles is deeply rooted in Nepali culinary traditions, and Amla pickle is no exception. Amla fruit itself has been valued for centuries in Ayurveda, an ancient Indian system of medicine, for its health benefits. The practice of pickling Amla likely developed as a way to preserve the seasonal fruit and enjoy its flavors throughout the year. While specific documented historical records about its origin in Nepal are scarce, the techniques and recipes have been passed down through generations of Nepali families. Each family often has their unique variations of the recipe, contributing to the diversity in flavor and ingredients.

Fact 1

Amla is known for its high Vitamin C content, making the pickle a healthy option.

How to prepare?

Amla (Indian Gooseberry) - 500 gramsMustard Oil - 100 mlFenugreek Seeds (Methi) - 1 teaspoonFennel Seeds (Saunf) - 1 teaspoonTurmeric Powder - 1 teaspoonRed Chili Powder - 1-2 teaspoons (adjust to taste)Salt - 2-3 teaspoons (or to taste)Asafoetida (Hing) - a pinchLemon Juice or Vinegar - 1-2 tablespoons (optional, for extra tanginess)

Learn step by step to prepare Amla Pickle

  • 1
    Wash the Amla fruits thoroughly and steam or boil them until they become soft.
  • 2
    Once cooled, gently crush the amla with your hands or slightly mash them with a spoon or fork. Do not make a paste. Keep the seeds aside if desired.
  • 3
    Heat mustard oil in a pan until it reaches a smoking point, then turn off the heat and let it cool for a minute or so.
  • 4
    Add fenugreek seeds, fennel seeds and asafoetida to the oil. Once they start to sizzle, add turmeric powder and red chili powder. Stir quickly to avoid burning the spices.
  • 5
    Add the crushed Amla to the oil and mix well, making sure all the amla pieces are coated with the spices.
  • 6
    Add salt and lemon juice/vinegar (if using). Mix thoroughly.
  • 7
    Remove the pan from the heat and let the pickle cool completely.
  • 8
    Transfer the pickle to a clean, dry, airtight glass jar.
  • 9
    Let the pickle rest for at least 2-3 days for the flavors to mature before consuming. Avoid using metal spoon to remove the pickle from container
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