I thought of listing the enormous health benefits and nutrients that make this tangy fruit one of my personal favorites but then I thought I will just give a link here Know 50 Health benefits of Amla . This posts tells almost everything and for more there is always mother Google. 😀
Did you ever eat raw Amla and had water over it? If yes, then you must be remembering the natural sweetness it gave to water. As a kid I loved to eat the fruit raw with a little sprinkle of salt or just mix the grated amla in my food. It gives a lovely flavor to arhar dal especially. I still love it.
For those to prefer this wonderful delightful fruit in a chutney or a spicy tangy pickle here are two recipes perfected in my kitchen.
Amla Mint Chuntney and Instant Amla Pickle
Let us first go green with fragrant home grown Mint which again like Amla has a lot of health benefits. You can always look them up on Google.
I love mint in my drinks, soups, chutneys and yogurt or as a mouth freshener too. Mint chutney with some fresh coriander (cilantro) and Amla is one of my favorite condiment with anything and everything. I just love this fresh green soothing spread.
To make Amla , Mint Chutney you will need:
Amla – medium size 2 nos.
Fresh Mint leaves – One small bowl
Fresh coriander – one small bowl
Onion – I small (roughly chopped)
garlic – 2-3 nos.
Ginger – 1/2 inch (roughly chopped)
Green Chilies – 1-2 9 to taste)
lemon juice – I teaspoon
Roasted cumin power – a pinch (optional)
Salt – to taste
Sugar – 1 teaspoon ( optional)
Wash the leaves and chop them roughly. Put the first 7 ingredients in a blender with salt and blend till they make a coarse paste. all the ingredients should turn into coarse paste not smooth .. although some prefer it the other way.
Take out in a bowl and add sugar, cumin powder and lemon juice. Mix well. Garnish with twig of fresh mint.
Your delicious , tangy green mint amla chutney is ready to serve.
Now for the Instant pickle
Amla or Indian Gooseberry – 5
Green Chilies – 2-3 nos.
Asafoetida – a pinch
Salt – to taste
Mustard (sarson) seeds- 1 teaspoon
Fenugreek (methi) seeds – 1 teaspoon
Turmeric – 1/4 tespoon
Red chili powder – 1/2 teaspoon
Mustard Oil – 2 tablespoon
Steam the washed and dried Amlas and cut them into small pieces once they cool.
Heat mustard oil in a cast iron or non stick pan (I use cast iron) till it smokes. Remove from heat.
Cool it just a little and add both the seeds and hing ( asafoetida).
When they begin to splutter add red chili powder and turmeric powder.
Stir in the pieces of steamed amla and raw chopped green chilies. Also add salt.
Once all the ingredients are mixed properly let it cool completely in a bowl or in the pan itself .
Take a clean glass bottle to store the pickle and keep it airtight.
This pickle can last for at least a week if not more. I make it in lesser quantity and fresh through out winter.
You can adjust the salt and chilies according to taste but try to keep the natural flavors. Over spiced pickle can lose its flavor and nutrients.
Your pickle is now ready to eat.
Do give me feedback on the recipes and any suggestions that you would like to share are very much welcome.