In tamil we call it Nellikkaai.
Amla is very rich in Vitamin C and it is considered to have more vitamin content when compared to Apple (1 Amla = 2 Apples)
Amla always reminds me of my grandma's home. There used to be a Amla tree behind my grandma's home and Yes.. fresh fruits to us !!!.
My mom's amla pickle is a simple but a tasty one.
I always prefer to prepare pickle in small quantity for two reasons.
1)Need not have to add more preservatives (or more oil) if consumed within short period.
2. Gives me a chance to make another variety of pickle.
Amla - 15
Mustard Seeds - 2 Tsps
Fenugreek - 1/4 Tsp
Curry Leaves - Few
Red chilli powder - 2 Tsps
Salt - As Required
Oil - 1 Small cup
Turmeric - 1/4 Tsp
- Wash amla and wipe with a paper towel.
- Cut into small pieces along the mark.
- Dry fry Mustard seeds, Curry leaves and Fenugreek. Grind them into coarse powder.
- Heat oil in a pan (I generally add less oil. If you look at the picture you could see oil until just half the portion. I give it a shake once in two days so that the oil spreads evenly).
- Add turmeric powder. Add the cut amla pieces.
- Allow it to cook in the oil.
- Once it is cooked (should not take more than 5 mins if the oil is hot), add chilli powder, salt and the coarse powder. Mix well.
- Switch of the stove. Allow it to cool. Transfer it to an air-tight container (do not pack it tightly).
- Hot pickle is ready!
- Amla fruit is a rasayana tonic that promotes longevity, and is especially good for the heart.
- It strengthen the lungs, helping to fight chronic lung problems as well as upper respiratory infections.
- Good source of Vitamin C
- Apart from this it also contains tannins; a reason why even dried form retains most of the vitamin content.