Amloke acher

Amloke Acher is een van de beste manieren om dit wonderfruit in uw dieet op te nemen.

Amloke acher is full of flavors and add amazing taste to your daily meal. Amloke acher or Indian Gooseberry has been used since ancient times in India and is considered a miracle fruit.

Its full of Vitamin C, Vitamin A, dietary fibers and other important nutrients. We Indians have been consuming Amloke acher since ancient age in the form of Chayavanprash, an Ayurvedic nutritional supplement. Indian Gooseberry is considered very good for your body especially liver, heart and stomach. Amloke acher is very easy to make, presenting below a simple recipe of indian Gooseberry pickle or Amloke acher, do try.Take a large pan and put all Amloke acher into it. Add water, sufficient enough to submerge the Amloke acher.

Switch on the flame and wait for water to start boiling. Once water starts boiling, cover the pan with a lid and turn the flame to medium low.Cook Amloke acher in the pan covered with lid for about 15 minutes or till Amloke acher are cooked and cracks starts appearing, which are originating from the Amloke acher center as shown in the picture below.Strain the Amloke acher using a large strainer.Now we need to break Amloke acher into four slices by applying pressure at top and bottom. When you press them, cooked Amloke acher should easily break into four slices as shown in the picture below.Repeat the above step for all the cooked Amloke acher and discard the seeds.Spread the Amla slices over a cotton cloth and keep them in an open area, full of sunlight for about 5-6 hours. This will allow them to get dry in the open.

Drying of Amloke acher slices may take more or less time depending on the intensity of sunlight and weather condition. Keep Amloke acher slices in open till they become totally dry from outside as shown in the picture below. Proper drying of carrot batons is a key thing for this pickle.In a heated Pan on a low flame, put Fennel (Saunf) seeds, Yellow Mustard (Peeli Sarson) seeds, Mustard seeds (Sarson) and Nigella seeds (Kalonji). Mix all spices together and stir the mixture continuously on a low flame till they get roasted lightly and nice fragrance of all the spices starts coming out. Switch of the heat and transfer the spice mixture into a grinder Jar.Coarsely grind the spice mixture so that all the things get mixed into each other. Do not grind it to make a smooth powder of the spices as it will impact the taste and texture of the Pickle.

Pour 3/4th cup mustard oil in a heated pan. Add Jaggery into the oil on low flame. Keep stirring the mixture on low flame till all the Jaggery(Gud) has melted down and blended in the oil.Mix all the things properly and then add coarsely grounded pickle masala (prepared in step 10) into the oil on low flame.Again, give it a quick mix and switch off the flame or heat.Add cooked and then dried Indian Gooseberry (Amla) slices into the pickle masala.Gently mix all the things together.Put prepared Amla pickle in clean and sterilized glass jar after pickle mixture gets completely cool down.

Amloke acher can be eaten immediately as its ready but its taste will mature if you leave it for 1 or 2 days.