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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Get 250 gm de-seeded & chopped into small pieces - Amla / Indian Gooseberries
  2. Take 75 gm peeled & grated Kacchi Haldi / Fresh Raw Turmeric
  3. Prepare 6-8 , chopped Green Chillies
  4. Get 2 teaspoons Mustard Seeds
  5. Prepare 1/4 teaspoon Fenugreek Seeds
  6. Make ready 1/2 teaspoon Nigella Seeds
  7. Take 1/2 teaspoon Asafoetida Powder
  8. Make ready 1/2-3/4 cup Mustard Oil
  9. Get 2-3 tablespoon Bedekar / Kepre / Any other brand Mango Pickle Masala -
  10. Make ready 2 teaspoons (or to taste) Rock Salt
  11. Make ready 4 teaspoon Sugar
Instructions 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 this up with this exceptional food instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!