Amla Pickle oil free – A very easy Instant and Oil Free Amla Indian Goose berry Pic
Amla Pickle oil free method / Amla Pickled in tangy Brine solution is my favorite way to pickle and preserve Amla during the season. It is a very easy to follow fuss free recipe so even beginners can make it very easily. Now a day people avoid eating oily and spice rich pickle so it is also a very good for those people.
Brine is a nothing but a simple salt solution to preserve vegetables. Usually only salt and turmeric is used to make this water based Amla Preserve but I have added few spices in it to make it more appetizing and flavorful. Though you can skip whatever you want to omit. If making for kids then can skip adding green chilies and red chili powder
Paani wala Amla Achar is a very famous way of preserving awla in Gujarat and Southern India. In Northern Side of Indian specially in Uttar Pradesh we make oil based Amla pickle, chutney and Launji etc. But Now this one is my family favorite. My son who don’t love pickle ,enjoyed this paani wala instant pickle
Try to choose fresh spot less big sized Indian gooseberries to make this oil free pickle/ Uppu Nellikkai. Do try this healthy and delicious Pickle /preserve this season. You can also add fresh turmeric, Amba haldi, fresh black peppers in it to make it more healthy and colorful.
How to make Athela Amla Pickle In Brine
There are 2 ways of making this instant Achar
1- In this method we make brine with boiled water, salt and turmeric and then add raw Amla . We can prick or make shallow cuts on the segments so it will easily absorb salt and become soft in few days. I have posted the recipe here- Athela Amla
2 – Second method is the one I am posting today. This way we can start consuming it in 2 days and it is more flavorful and delicious.
Do try these delicious recipes-
- Methi dana Chutney
- Amla Pickle
- Gobhi Ka Paratha
- Drumstick Potato Curry
- Gajar Mooli Achar
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Instant Amla Pickle/ Athela Amla l Uppu Nellikkai
A very healthy Instant oil free amla pickle Course Pickles/Achar, Side DishCuisine Gujarati Cuisine, South Indian CuisineKeyword amla, amla achar, amla pickle, amla recipe, athela amla, awla, nellikkai, preserve, uppu nellikkai Prep Time 10 minutesCook Time 8 minutes Servings 1 jar Author Anjana ChaturvediIngredients
- 500 gms Indian Gooseberry /amla
- 5 Green Chillies / Hari Mirch
- 1 inch Ginger / Adrak
- 2 tbsp Salt / Namak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Asafoetida / Hing powder
- 1 tbsp Split Mustard seeds/Rai kuria powdered
- 1 tbsp oil
- 1 tsp Chili flakes /Kuti hui laal mirch
- 750 ml Water / Paani
Instructions
- Wash the Amla ,green chilis and ginger.
- Slit the green chilies, peel ginger and make cut into thin slices.
- Boil water in a pan and add salt and turmeric, when it start boiling add the amlas.
- Cook till you see cracks on the surface, at the segment joints.
- Switch off the heat and remove the Amlas from the pan.
- When Amla come to room temperature press them slightly to remove the seed.
- You can either make whole amla pickle or separate the segments, depending on your preference.
- Now add the sliced green chilies, ginger, black salt, asafetida, chili powder, chili flakes, mustard powder , oil in the lukewarm water of the pan(in which we boiled the Amlas)
- Add the sliced Amlas in this water and mix.
- Fill this mixture in a glass or ceramic jar and keep on room temperature for 2-3 days so it will ferment.
- After that store this Amla Pickle/ preserve in the refrigerator and enjoy.
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