Amla Pickle | Amla Achaar | Usirikaya Avakaya
Amla Pickle | Amla Achar | Usirikaya Avakaya is an Andhra-style pickle, it is a traditional spicy and tangy condiment made from Amla or usirikayalu or Indian gooseberry.
Ingredients
- 250 grms Amla/Usirikayalu
- 3 tbsp Salt
- 3 tbsp Red Chilli Powder
- 2 tbsp Mustard Powder
- 1 tsp Turmeric Powder
- 1 tsp Asafoetida/Hing
- 1 tbsp Fenugreek Powder
- 1 Cup Oil
Instructions
- Wash and wipe whole amla/usirikayalu with a clean and dry cloth.
- Let them dry for 1 to 2 hours.
- Keep them aside.
- Heat oil in a kadai.
- Add the amla/usirikayalu in hot oil.
- Slowly fry them till they turn golden.
- Fry them only in medium to low flame.
- The skin of amla should also wrinkle a bit.
- Keep them aside for cooling,
- Let the oil cool a bit and add all other condiments.
- Salt, red chilli powder, mustard powder and fenugreek powder.
- Add hing, turmeric powder too.
- Mix all of them well.
- Once all the condiments mixes well with the oil add fried amla too.
- Mix it well and let the flavours absorb by the amla.
- Add lemon juice of 1 lemon.
- Again mix it well and serve.
- Serve amla pickle with hot piping rice.
Notes
Choose the best quality amla/usirikayalu for the long shelf life and best taste too.
Store the pickle in an air tight container.
Keep it in a dry and clean area.
Always use dry and clean spoon to serve.
Amla pickle can be serve immediately.
If it rest for one day, then the flavours would be absorbed into the amla well.