Amla preserved pickle (USIRIKAYA NILVA CHUTNEY)

April 5, 2009 at 3:44 pm Leave a comment


Amla ( usiri kayalu ) ; 1 kg
Red chilli powder ;  150 gms to 200  gms ( optional) ( Preferable to three mangoes powder )
Salt : 200 gms
Cumin methi seeds powder : each 1/2 tsp ( Roasted powder )
Ginger garlic paste :  200 gms ( each 100 gms)
Vegetable oil : 250 gms
Mustard seeds : 1 tsp
 Cumin seeds : 1 tsp
 Turmeric powder : 1/2 tsp

Method :

!. Roast cumin seeds, methi seeds and grind in to smooth powder.
2. Heat 1/2 oil in a deep bottomed bowl or kadai and when the oil is hot add cumin seeds, mustard seeds ( each 1/2 tsp ), once they pop add dry amla, 2 tsp salt and turmeric. Put a plate on the bowl and pore some water in the plate. Cook in simmer about the amla pieces should become tender or smooth. ( Remove the plate, take the kadai in hands. kadai up and down to become the amlas uniformly. put the plate with little water. Like this three or four times up to amlas become smooth). Turn off the flame. Keep it a side for cooling.

4.Heat remain oil in a kadai and when oil is hot add remain cumin seeds and mustard seeds, let it to crackle add ginger garlic paste. Fry for a minute Turn off the flame. keep it a side for cooling. After cooling add red chilli powder, salt, cumin seeds,methi seeds powder. mix well. Add cooked amla and 4 to 5 lemons juice. mix well and preserve in dry jar.

Amla pickle ready to serve.

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