Almost everyone enjoys amla. This small fruit is rich in vitamin C, which helps boost the body's immunity. It is quite sour and bitter, but drinking water after eating amla instantly leaves a sweet taste in the mouth.
Those who cannot eat raw amla can try it as a sweet and spicy pickle instead. This uniquely flavoured pickle can also be served with meals.
Ingredients
- Amla, 1 kg
- Chopped garlic, half a cup
- Mustard oil, 1 cup
- Salt, 1 teaspoon
- Turmeric powder, half a teaspoon
- Red chilli powder, 1 teaspoon
- Black salt, 1 teaspoon
- Tamarind, 8 to 10 pods
- Sugar, 1 cup
Pickle spice
- Dried red chillies, 8 to 10
- Panch phoron, 1 tablespoon
- Whole coriander seeds, 1 teaspoon
- Fennel seeds
Roast all of these together lightly, then grind them coarsely in a blender or on a grinding stone.
Method
Put a pan on the stove and add the oil. When the oil is hot, fry the chopped garlic. After stirring briefly, add the amla, sugar, turmeric powder, chilli powder, salt and tamarind.
Stir well to mix everything. The sugar will release water at first, but after a little stirring it will dry up and the mixture will turn thick. At that point add the ground pickle spice and the black salt. Lower the heat and keep stirring for another 10 to 15 minutes.
When the pickle has dried and thickened, take it off the heat. Your sour, spicy and sweet amla pickle is ready. Once it has cooled, store it in a jar or a bowl with a tight lid.
Source: Jagonews24. First published in Bengali on The Agro News.
Comments
(0)