Amla Pickle - How To Make Amla Pickle -Traditional Method -Indian Gooseberry Pickle _ Skinny Recipes

Hey guys , I'm Misha Homi .

Today , I'm sharing Amla pickle made in the traditional way .

Pickles when made in the traditional way is a good source of healthy gut friendly probiotics .

Amla is also a good source of vitamin C which helps to boost your immunity .

This pickle will stay good at room temperature for many months and you don't have to keep this pickle in the refrigerator .

So without wasting much time , let's get started with the recipe to make Amla pickle .

I'm using 600 g arms of arms .

I have washed and rinsed the armless and I have kept it on a trainer and the alas are now completely dry .

Amla is one of the richest source of vitamin C and it helps to boost our immunity .

I'm showing the traditional method of making Amla pickle .

Remember that pickles made in the traditional way are a good source of healthy gut friendly probiotics .

This pickle will stay good at room temperature for many months .

I'm steam cooking the .

So for that , I'm adding the into my cover and let it steam cook once steam starts to come , reduce the flame to the lowest and let it steam cook for about 5 to 7 minutes on low flame .

It's about seven minutes .

Now , let's check on the arms .

Ok .

The alas are nicely cooked once the alas opens up like this , turn off the flame and allow it to cool down , the alas has cooled completely .

So I'm gonna transfer this to a bowl , open the armless and remove the seed .

Since the armless has opened up when it was cooked , it's easy to open it up .

I've removed the seeds of the arm .

A word about the salt I'm using , I'm using pink Himalayan salt .

So what I do is I buy pink Himalayan salt in this rock form and then I wash and rinse it thoroughly and pad dry it with a clean cotton cloth and then I crush it into smaller pieces like this .

So this is the salt I use in all of my recipes .

If you're a regular on my channel , you might have noticed that I use pink Himalayan salt in my recipes .

Adding the pink Himalayan salt .

You can also use powdered pink himal and salt .

If you want to powder the crushed salt , you can just add it into the Chutney grinder and grind it to a fine salt .

So I added three tablespoons of crushed pink himal and salt into this .

I'm adding in half cup of apple cider vinegar instead of apple cider vinegar , you can use organic homemade coconut vinegar .

I've already shared how to make coconut vinegar at home when you are using vinegar , try to use organic vinegar , which has the mother and with a wooden spoon .

Give this all a mix .

Add just salt as per your taste .

Usually pickles need a little bit extra salt .

If you feel you need more salt , you can add salt as per your taste .

And once it is nicely mixed cover and let it sit overnight .

And the next day morning , this is how it looks .

You can see that water has oozed out .

So I'm just gonna give it a toast .

I'm gonna cover and keep it again for another 8 to 10 hours .

It's 5 30 in the evening .

Let's check on the salted arm and with a dry wooden spoon , I'm giving it a mix now to make the masala for the pickle .

I'm heating a white pan with about two tablespoon wood pressed sesame oil .

I prefer to use sesame oils when I'm making pickle .

So this is wood pressed sesame oil also known as ging chili oil .

Once the oil is heated , I'm adding in one third teaspoon fere seeds , also known as seeds , 1/4 teaspoon Jira , also known as cumin seeds , 1.5 teaspoons , mustard seeds .

And once it's platters turn off the flame .

Add in four tablespoon , Kashmiri chili powder .

One teaspoon turmeric powder .

I'm using Vigo Turmeric which has high cumin content .

One teaspoon black pepper powder , freshly ground black pepper powder and give this all a mix .

Remember I have turned off the flame and the chili powder will get roasted in the residue heat of the pan , then transfer to another plate to balance the flavors and the spiciness I'm adding in one tablespoon organic jaggery powder .

I'm gonna give this all a mix .

You can add garlic and ginger green chilies and curry leaves if you prefer .

But today I'm keeping it very simple and once it has cooled down , completely add into the give it a stir , you can increase or decrease chili powder to suit your taste .

You can check salt .

If you feel you need more salt , you can add in extra pinky and salt .

Once nicely mixed , I like to cover and let it sit overnight and then I'll transfer to a airtight glass bottle and the next day morning , this is how the pickle looks with a wooden spoon .

I'm just gonna give it a nice mix .

Come on and I'm going to transfer this to a glass bottle .

I have already sun dried this bottle and my super healthy Amla pickle made in the traditional way is ready .

Like I mentioned before , this pickle will keep good at her room temperature for many months .

There is no need to keep this pickle in the refrigerator .

So guys do try this Amla pickle and let me know how it turned out .

Thank you for watching and until next time , take care .

Bye bye .