Recipe – Instant Indian Gooseberry | Amla and Green Chili Pickle


Amla/Amlaki or Indian Gooseberry marks the advent of winter season. It is a super food and a great immunity booster due to it’s high vitamin C content. Amla is good for skin, heart, hair so I eat it raw (grated) with lunch on a daily basis apart from making variety of chutneys, pickles, jam, preserve etc. Even dry it to use later as a souring agent or as amla supari (a digestive aid and mouth freshener. All the recipes are on my blog. This is a favorite instant pickle with green chilies. Minimal oil and just the right amount of salt and spices. No preservatives or chemicals. You can eat it more than the store bought pickle. It stays well for a month in the refrigerator. I make small fresh batches till the season lasts and then a larger batch to mark the end of the season.

The fruit laden branch you see is from Safdarjung Tomb Gardens. When you visit the garden tombs please look around in the gardens too. There is a wealth of beauty waiting to be discovered. Please don’t vandalize. Be gentle.

The scientific name of Amla is Phyllanthus emblica and it belongs to Phyllanthaceae family. We all know the tremendous medicinal and culinary usage of Amla. The tree has spiritual significance too. It is said that Amalaka fruit was the final gift to the Buddhist Sangha from the great Emperor Ashoka. The Amalaka stupa is in Patna. It’s one of the Bodhi trees and also sacred in Hindu religion. It’s believed to have grown from the heavenly nectar (Amrit) hence the name Amalaki. The greenish yellow Amla berries are harvested by hand and are smooth&hard in texture. They have a sour, astringent taste. Most medicinal trees are considered sacred in Hindu religion and it’s true with Amla too.

Here’s the recipe for the instant pickle :

Ingredients :

Amla -8-10

Green Chilies -6-7

Mustard (sarson) seeds- 1 teaspoon

Fenugreek (methi) seeds – 1 teaspoon

Asafoetida (Hing) – 2 pinches

Turmeric – 1/4 tespoon

Red chili powder – 1/2 teaspoon

Salt – to taste

Mustard Oil – 2 Tablespoon

Method :

Steam the washed and pat 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 the seeds 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.

The spicy tangy amla pickle is ready to eat in a an hour or kept in the refrigerator for a fortnight.

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.

Always choose unblemished fruit that is firm and nice. Make sure there is no moisture while making or serving pickle for a long shelf life.

Recipe – UP Style Crushed Garlic Pickle


Crushed garlic pickle with whole garlic cloves in a mélange of spices is a typical UP style pickle perfect for winter. The heat and piquancy from crushed green chilies,  lemon n mustard seeds makes it delightfully flavourful. The other spices add to the flavor.
Pickles are an essential part of Indian meals and every region has their own special way of pickling. In fact, each household has some secret ingredients that make a particular pickle unique in its own way. This particular pickle recipe is from my extended family in Allahabad. Pickles can spruce up the simplest of meals plus homemade seasonal pickles are probiotic and good aid for digestion and if you are a garlic lover like me this will be a game changer pickle for you. You all know about the health benefits of garlic but I love
the way it enlivens any savory dish with its bold flavor. The beauty of this traditional  pickle is the use of both whole and crushed garlic pods. It’s meaty and crunchy at the same time. So here is the heirloom recipe of desi lahsun ka achar from Uttar Pradesh. I learned it from my cousin’s wife who lives in Allahabad. It is a boon to have parents from two different states and communities. There is a wealth of heirloom recipes one can learn.
Read the entire recipe before beginning. 
Ingredients :
250 gm – Garlic pods ( pealed)
50 gm – Fresh Ginger root  (pealed)
8-10 – Fresh Green Chilies
2 pinches ( 1/4 tsp) – Asafoitida
1/2 tsp – Turmeric Powder
1 tsp – Kalaunji (nigella seeds)
1 tsp – Fenugreek seeds
1 tsp – Coriander seeds
1 tsp – Fennel seeds
1 tsp – Ajwain ( bishops seeds)
1 tsp – Cumin seeds
Juice of 2 Lemons ( keep the squeezed lemon aside)
Plain salt as required
Black Salt as required
200 gm -Mustard oil + 4 Tbsp
Method :
Collect all the ingredients at one place along with a dry clean glass jar to keep the pickle. Remember to keep your hands and all the utensils clean and dry. This will ensure the longevity of the pickle.
Select unblemished Garlic bulbs with pods of medium thickness. Peal them and keep aside.
Dry roast all the whole spices on low heat one by one till they become fragrant and remove in a plate. You can dry roast together too but I prefer to do separately. Slow roasted spices give the pickle its unique flavor which isn’t possible if you use them unroasted.
Once done let it cool completely and then grind 3/4 of the whole spices coarsely in a grinder. The remaining whole spices we will add as it is. Keep aside both the ground and whole spices.
Now, in the same jar coarsely grind 3/4 of the garlic pods along with the green chilies. use the chilies as per your heat thresh hold and make sure they don’t overpower the taste of garlic. We won’t use red chili powder in this pickle. Rest of the garlic pods will go whole in the pickle. This mixing of both the crushed and whole garlic enhances the taste.
Grate the fresh ginger root and keep aside. You can omit ginger if you wish. I know a few who do not prefer it in this pickle.
Once you juice the two lemons, cut the squeezed lemons in small pieces. throw away the seeds. Keep aside. Adding these small juicy lemon pieces will add the tangy flavor to the pickle. I make it without the pieces too but it brings a variety in taste with every bite if you add these.
Once everything is ready, keep a kadhai or wok on high flame and add the oil. Let it heat up nicely and smoke. This is important. Now, lower the flame to minimum. Take out 3-4 tbsp of oil and keep aside.
Add asafoetida and ground garlic, green chili mixture. Stir properly and then add the whole garlic pods too. Mix well and fry it properly on low heat. Keep stirring so that it
doesn’t stick to the wok or burns.
Add the grated ginger and stir properly.
Add turmeric powder, salt and stir. Salt will help it to soften and roast well. All these things like salt, oil, lemon help in preservation and this pickle can last minimum for an year but as it is considered heat generating so eat it in winter time only. 
The garlic soaks up the oil so don’t worry about the quantity. Mustard oil is good for health too especially in winters.
Once the mixture gets nicely roasted and gives out a sondha aroma it will begin to release the oil. At this point add the ground spices. Adjust the amount as per the garlic mixture. Don’t add too much. Add the whole spices too and mix well. 
Stir for a few minutes then add the lemon pieces and mix well. Add black salt at
this point. Be careful of adding both the salts. The plain salt should be less than black salt.
Now add the lemon juice and mix well. We don’t have to fry the mixture now. Just a few stirs and we are done.
Turn off the heat and remove the kadhai or wok on the counter to cool. It must cool completely before bottling.
Once the achaar is cooled spoon it in clean dry airtight glass jars. Add a little bit of the
reserved oil on top and close the lid tightly.
Keep it in sun for 4-5 days. Shake the bottle occasionally so that the ingredients mix well.
The pickle will be ready to eat after sunning. Enjoy it with bhakri or as an accompaniment to any main course.
Always use clean, dry spoon to take out the pickle for serving.
Let me know if you make this. Make your own pickles at home. They are much more healthy and nutritious than the market bought which are laden with too much oil, salt and preservatives.

Homemade Sweet and Spicy Karonda Pickle with Green Chillies and Garlic


Here is the recipe for the Karonda Jam that I make. Do try this too.

These days mom is making mango pickles of all kind so I decided to just indulge in Fruit preserves and other fruit based desserts but the sight of gorgeous Karondas at a local vegetable vender was enough to temp me to buy some. As I had done a recipe for Jam earlier I decided to share my version of Karonda pickle with hot green chillies and pods of garlic. Easy to make and ready to eat, this pickle can be made fresh or can be kept for at lease two weeks. I prefer to make small quantity through out the season.

800px-karonda_fruit1

Karonda is a berry fruit that is said to have originated in the Himalayas and is found across north India and many other places across the globe. It is basically a tropical fruit. A sour and acidic fruit with no sweetness. It is full of calcium, Vitamin A, Vitamin C, Iron and other nutrients and is used as blood sugar stabilizer and for many other ailments. It freezes well and can also be kept in the fridge for at least a week.

The recipe for Karonda pickle includes fresh green chillies and garlic pods, both ingredients are full of health benefits and enhance the taste of the pickle.

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Recipe :

Ingredients

Karonda – 200 gm

Green chillies – 3-4 medium size

Garlic pods – 4/5 big ones

coriander seeds – 11/2 teaspoon

Cumin Seeds/Zeera – 1/2 teaspoon

Fenugreek Seeds/ Methi dana – 1/2 Teaspoon

Nigella Sativa / Kaluanji – 1/4 teaspoon

mustard seeds -1/4 teespoon

Fennel Seeds – 1/2 teaspoon

turmeric Powder – 1/2 teaspoon

coriander Powder- 1/2 teaspoon

Red Chilli Powder – 1/4 teaspoon

Salt to taste

Sugar- 1-2  teaspoon (optional)

mustard Oil – 3 table-spoon

 

Method

Wash and wipe clean Karondas. Take fruit which is not bruised or damaged.

Slit the fruit in longitudinal halves and discard the seeds.

Place it in water. Cut green chillies to any size you wish.

Heat a heavy bottom pan and add mustard oil to it. Bring it to smoking point and turn off the gas. Add mustard, nigella and cumin seeds and let them splutter. Add fenugreek seeds and let it turn a slight golden in color.

Dry roast coriander seeds and fennel and grind them coarsely. Some people prefer to grind them smooth.

Add the chopped green chillies and garlic pods slit in halves along with the karonda fruit to the crackling mixture and stir well. Keep the flame low.

Add turmeric powder, and other spices along with salt.

Stir so that the fruit is covered properly with the spices. Add the sugar. Stir again and turn off the gas.

Let the mixture cool at room temperature and then bottle it in an air tight jar.

Your pickle is ready to eat.