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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle. It is one of my favorites. For mine, I’m gonna 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 favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular 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. Prepare 250 gm de-seeded & chopped into small pieces - Amla / Indian Gooseberries
  2. Make ready 75 gm peeled & grated Kacchi Haldi / Fresh Raw Turmeric
  3. Get 6-8 , chopped Green Chillies
  4. Make ready 2 teaspoons Mustard Seeds
  5. Get 1/4 teaspoon Fenugreek Seeds
  6. Get 1/2 teaspoon Nigella Seeds
  7. Get 1/2 teaspoon Asafoetida Powder
  8. Get 1/2-3/4 cup Mustard Oil
  9. Take 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
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 is going to wrap this up for this special food instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!