Tuesday, 2 February 2016

Amala Pickle ~ Aavala Lonache

Avala is loadeed with vitamin C. Fresh avalas are available in the winter and they can be preserved in several ways like candid avala, avala supari and pickle etc. This pickle is healthy as well as tickle your taste buds.



Ingredients:

  • Amla/Avala (Indian gooseberries)- 250 gram
  • Maharashtrian style mango pickle masala- 4 to 5 tbsp
  • Asafoetida (hing)-¼ tsp
  • Turmeric powder (haldi)- ½ tsp
  • Oil- 8 tbsp
  • Salt- 3 tsp or to taste

Method:
  • Wash avala fruits and keep them on jali plate or starainer on a pressure cooker-separator(vessel).  
                 
  • Take 1 whistle. (The avalas should be cooked through, but not too soft that they will become mushy.) You can also use a steamer to cook the avlas. Again the avlas should not be directly exposed to the water. Let them cool. 
  • Now avala can easily remove seeds but retain its shape and form, using your fingers. Separate out the slices of the amla. You can keep as it is or cut into small pieces. 
  • In a big bowl combine avala, pickle masala, turmeric powder and salt. Mix well with soft hand.
  • Heat oil till it smokes. Switch off the gas. When oil become little bit cool then add hing, otherwise hing will burn. 
  • When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
  • Transfer the pickle in to clean, sterilize, dry and airtight glass jar.
  • I use less oil for pickle. So keep this pickle in the freeze after 4-5 days. (Pickle with less oil will stay fresh for long time in refrigerator.)
  • Marinate/keep this pickle for approx 6 to 8 days. 
  • This pickle goes well with Paratha or Da-rice or Khichadi.

Tips:
  • If you dont have your own homemade pickle masala. Use ready made masala. I prefer K-pra or Pravin mango pickle masala. 
  • According to your taste you can add more masala or salt. 
  • You can add more oil. Never add raw oil directly in the pickle. 

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