Amla chana achar
- Side dish
time - 35 minutes
Servings - 1 kg approx.
1 Kg Gooseberry
1 cup black chickpea
1/2 liter mustard oil
2 tbsp yellow split mustard
2 tbsp fennel seeds
1 tbsp black cumin seeds
1/2 tbsp fenugreek seeds
2 tbsp red chili powder ( or as per taste )
1 tbsp turmeric powder
2 tbsp cumin coriander powder
salt 2 to 3 tbsp ( as per taste )
Wash the black chickpea and soak them for about 20 hours.
Change the water after 10 hours.
Wash the Gooseberry and boil them for 5-6 minutes, cover a lid and leave for 10 to 15 minutes.
Strain the water and remove the seeds.
Take care we don,t overcook them, we just need them as soft that seeds can be removed.
Now spread them on a clean cloth along with black chickpea under a fan for half an hour so that all the moisture is absorbed.
Now transfer them to a big bowl. If you have glass or clay bowl or pot it will be best.
Add all the spices to it and mix well.
Heat the mustard oil, add some cumin seeds, when they turn black, turn off the gas.
Let the oil cool completely.
Pour it on the pickle and mix well.
Now tie a muslin cloth on the bowl and keep it in sunlight for 4 to 5 days.
Stir the pickle 2 to 3 times a day.
Delicious pickle is ready. Transfer it to a clean glass jar.
Now if you don,t want to add more oil, then add 1 tbsp vinegar to it and mix well, but this might change the taste of pickle.
You can refrigerate it, but need to stir it with clean spatula.
If you want to add more oil, that is the best option.
Heat and cool 1/2 liter more oil and add to the container.
It should cover the surface of the pickle.
Tips for Amla chana achar
No moisture should be there in Gooseberry and black chickpea.
Use clean glass container to store the pickle.
Gooseberry should be hard and fresh without any spots on it.