Easy Step to Preparing Appetizing Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle

Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is the first thing that comes to most people’s thought when it comes to a perfect dish. Today, we will provide you steps on preparing a appetizing Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle.

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

We hope you got benefit from reading it, now let’s go back to instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle recipe. You can cook instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle using 11 ingredients and 11 steps. Here is how you cook that.

First of all, below are the ingridients that you should prepare to make Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle:

  1. Use of de-seeded & chopped into small pieces – Amla / Indian Gooseberries.
  2. You need of peeled & grated Kacchi Haldi / Fresh Raw Turmeric.
  3. Get of , chopped Green Chillies.
  4. Use of Mustard Seeds.
  5. Take of Fenugreek Seeds.
  6. Provide of Nigella Seeds.
  7. Provide of Asafoetida Powder.
  8. Provide of Mustard Oil.
  9. Get of Bedekar / Kepre / Any other brand Mango Pickle Masala -.
  10. You need of (or to taste) Rock Salt.
  11. Take of Sugar.

After readying the ingridients, now we are set to make our yummy 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..

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

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