Amla ka Achaar

Winter is here — and what better way to celebrate it than with a jar of tangy, spicy amla ka achaar! Packed with warmth, nostalgia, and a good dose of Vitamin C, this achaar is sunshine bottled up for the season. It’s the kind of thing that makes even plain dal-chawal feel festive.

Ingredients for Amla ka Achaar

• P Mark Mustard oil: 1 tbsp

• Amla (Indian gooseberry) – 500g (washed and wiped dry)

• Salt – 3 tbsp (or to taste)

• Haldi (turmeric powder) – 1 tsp

• Red chilli powder – 2 tbsp

• Fennel seeds (saunf) – 2 tbsp, lightly crushed

• Fenugreek seeds (methi dana) – 1 tbsp

• Nigella seeds (kalonji) – 1 tsp

• Mustard seeds (rai) – 1 tbsp

• Hing (asafoetida) – a pinch

• Vinegar – 2 tbsp (optional, for longer shelf life)
  

Method for Amla ka Achaar

1. Boil the amlas: Add them to boiling water and cook for 3 to 4 minutes till just tender. Drain and let them cool.

2. Separate the segments: Once cool, gently press each amla. It will naturally split along the lines. Remove the seeds.

3. Heat the mustard oil: In a pan, heat P Mark Mustard Oil till it just smokes. Turn off the flame and let it cool slightly so it is warm, not sizzling.

4. Add the spices: Toss in methi, saunf, rai, kalonji, hing, haldi, and red chilli. Stir till fragrant and nutty.

5. Mix in the amla: Add the amla segments and salt. Stir well so every piece is coated in that spiced oil mix.

6. Cool and store: Let the mixture cool completely. Transfer to a clean, dry glass jar. Pour in vinegar if using.

7. Let it mature: Keep it in sunlight for 3 to 4 days, shaking the jar once daily. The oil will rise and coat everything beautifully.

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or just mustard-curious, our blog is your home for flavorful ideas and kitchen inspiration.