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12 Dec 2013

Amla Pickle / Gooseberry pickle / Nellikai Uppinakai














Ingredients:

Content
 Quantity
 Comment
Amla
200 grams

Tamarind juice
1-2 cups
 See notes
Mustard seeds
1 tsp

Oil
2-3 tbsp

Hing
½ tsp

Water
As required

Salt
½ - ¾ cup

MTR Red chili powder
½ - ¾ cup


Method:

De-seed the amla and cut into pieces. Pour the tamarind juice till it covers the amla pieces. Mix salt as required. Mix well. Store in an air tight container for 8-10 days till the amla absorbs the tamarind juice well.
Mix it daily once.

After 8-10 days add red chili powder and mix.

Heat oil in a pan and add mustard seeds. Once they start popping turn off the heat and add hing.


Let it cool a bit.

Pour the oil to the amla mixture and store in an air tight container and set it aside for 1-2 days. 


Serve with curd rice, chapati's, roti's etc.

Note:


Soak tamarind in water for 2 hours and strain well.

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