Perhaps what has drawn you to this post is your love for amla pickle. But what if I say it is quick to make amla achaar? Would you believe my words? Well, you cannot ignore it, since you are already aware of my love for OPOS - one pot one shot! This post takes inspiration from OPOS amla achaar posed in anyonecankoach by Madhumita.
This OPOS amla pickle will make a pickle hater fall in love with condiments. As with all OPOS recipes, you need a 2 or 3-liter pressure cooker for this OPOS amla pickle recipe. Please note the need for standardizing your cookers for OPOS recipes before trying out any instant recipe.
I have been experiencing severe hair fall for quite some time. My concern has led me to do extensive research on hair.
Since childhood, I have been hearing a lot about amla's benefits for hair. So I wanted to give amla for hair a try. I have also made a miracle hair oil that helps with hair fall, greying hair, and dandruff. Here's the recipe.
Not only this, it is loaded with vitamin C, which helps you fight infections and get an immunity boost.
1/8 cup olive oil (the original recipe uses sesame oil)
250 grams gooseberries
3 tsp each of coriander powder, red chilli powder, salt
Little amount of black salt
2 tsp jaggery
1 tsp each of haldi (turmeric), fenugreek or methi powder, hing (asafetida)
How to make OPOS Amla Pickle
Put amla pieces in warm water for a deep cleansing effect.
Deseed gooseberries and chop into small pieces.
Take a kitchen towel and spread amla pieces for drying.
Once they dry out completely, they are ready for pickling.
Take a 3-liter pressure cooker.
Top it with amla pieces.
Add salt, turmeric, haldi, red chilli powder, black salt, fenugreek powder, black salt, and jaggery (if you want OPOS amla pickle to be sweeter, add little more jaggery)
Close the lid with weight or whistle.
Cook on high flame for 2 whistles.
Do not cook for longer, else amla might burn.
Release pressure immediately.
It's time to mix all and relish this tangy sweet amla pickle OPOsed.
Add the OPOS amla to a sanitized glass jar and store in the refrigerator.
Here's another amla pickle recipe:
Recently, I have met another Punjabi girl online, with whom I feel extremely comfortable. Both of us share many similarities. Her name is Anna, who has introduced me to some traditional recipes of her highly talented mom.
This amla achaar recipe also belongs to Anna's mom. I have made addition of hing to the original recipe. I find this recipe easy to make. Not only this, I love the pickle, which tastes tangy & tasty.
Amla Pickle Ingredients
10-15 amla pieces (soaked in warm water for half an hour and then dried for a couple of hours)
Mustard seeds- 1 tbsp
Hing- 1 pinches
Salt - 2 tbsp
Dried ginger powder (saunth)- 1 tsbp
Red chilly powder - 1/2 tsp or more (depending on taste)
Water- 1/2 tbsp
Mustard oil- 1/2 cup or more
- Make sure the amla pieces are dry.
- Take a heavy bottomed vessel.
- Heat oil.
- Add hing.
- Add mustard seeds. Once they splutter, add salt, haldi, and red chilly powder.
- Add amla pieces.
- Mix well.
- Sprinkle a few drops of water over them.
- Cover & cook for 10 minutes.
- It may take little longer.
- Once done, sprinkle dried ginger powder.
- Relish with rice, roti, parantha!
You may be interested in easy amla chutney recipe. Here's a super quick recipe to make tangy amla chutney.