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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Instant Amla / Indian Gooseberry and Kacchi Haldi / Raw Turmeric Pickle is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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. Prepare 250 gm de-seeded & chopped into small pieces - Amla / Indian Gooseberries
  2. Get 75 gm peeled & grated Kacchi Haldi / Fresh Raw Turmeric
  3. Make ready 6-8 , chopped Green Chillies
  4. Prepare 2 teaspoons Mustard Seeds
  5. Get 1/4 teaspoon Fenugreek Seeds
  6. Prepare 1/2 teaspoon Nigella Seeds
  7. Take 1/2 teaspoon Asafoetida Powder
  8. Get 1/2-3/4 cup Mustard Oil
  9. Get 2-3 tablespoon Bedekar / Kepre / Any other brand Mango Pickle Masala -
  10. Prepare 2 teaspoons (or to taste) Rock Salt
  11. Prepare 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 this up with this exceptional food instant amla / indian gooseberry and kacchi haldi / raw turmeric pickle recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!