Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle
Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle:
  1. Take 250 gm de-seeded & chopped into small pieces - Amla / Indian Gooseberries
  2. Take 75 gm peeled & grated Kacchi Haldi / Fresh Raw Turmeric
  3. Make ready 6-8 , chopped Green Chillies
  4. Make ready 2 teaspoons Mustard Seeds
  5. Get 1/4 teaspoon Fenugreek Seeds
  6. Prepare 1/2 teaspoon Nigella Seeds
  7. Get 1/2 teaspoon Asafoetida Powder
  8. Make ready 1/2-3/4 cup Mustard Oil
  9. Take 2-3 tablespoon Bedekar / Kepre / Any other brand Mango Pickle Masala -
  10. Get 2 teaspoons (or to taste) Rock Salt
  11. Get 4 teaspoon Sugar
Steps to make Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle:
  1. Wash, chop and grate the amla, kacchi haldi & green chillies as specified.
  2. Spread out and dry them under the fan for 15-20 mins.
  3. Heat mustard oil to a smoking point, take off heat.
  4. Wait for 2 mins, add the mustard seeds, fenugreek seeds, nigella seeds and the asafoetida. Allow it to crackle, stir briskly.
  5. Put the oil to heat again, add the grated kacchi haldi, saute for 1 minute on medium heat.
  6. Add the amla pieces and saute for 1 minute.
  7. Add the green chillies, the rock salt & saute everything together for 2 mins. Take off heat.
  8. Add the sugar, mix in. Allow it to cool.
  9. Once cooled to room temperature, add the Pickle Masala, mix in.
  10. Cool thoroughly. Store in a clean, sterilised glass jar. You may leave it in the sun for 5 hours (optional)
  11. Refrigerate the bottled pickle.

So that’s going to wrap it up with this exceptional food instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!