Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, amla launji. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Amla Launji is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Amla Launji is something that I’ve loved my entire life. They’re fine and they look fantastic.
Read Customer Reviews & Find Best Sellers. If there is one thing that is invariably always found in my refrigerator then that is 'Amla'. I make sure that everyone in my family consumes at least one Amla daily.
To get started with this particular recipe, we must prepare a few ingredients. You can have amla launji using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Amla Launji:
- Make ready 6 Amla big size
- Take 100 gm Jaggery
- Prepare 1 tbsp oil
- Take 2 tsp fennel seeds
- Get 1 tsp nigella seeds
- Get 1/2 tsp black salt
- Prepare 1/2 tsp Roasted cumin powder
- Make ready 1/2 tsp garam masala powder
- Make ready 2 tsp chilli powder
- Prepare 1/2 tsp turmeric powder
- Take 1/4 tsp asafoetida
- Take 1/2 cup water
- Prepare to taste Salt
Amla ki launji is a very healthy ,sweet and sour type of chutney or pickle. Good quality amla's are easily avaible during winter season and on very reasonable price.so it is an good idea to make different types of pickles ,chutnies and launji to enjoy through out the season. Amla ki launji or amle ka achaar is a popular pickle recipe in the states of Uttar Pradesh, Bihar and Jharkhand. During winters when the gooseberries are in abundance, this amla launji is made in households and relished with everyday meals.
Steps to make Amla Launji:
- In a pressure cooker boil amla in half cup of water until 3 whistles.
- Crush or grate the jaggery and keep aside.
- Drain the amla, when you lightly press, it will separate from the seed which should be discarded.
- Slightly crush the amla pieces, do not make a fine paste.
- In a pan heat oil, add asafoetida, fennel and nigella seeds and then amla after 30 seconds, stir on a slow flame for a few minutes.
- Add jaggery, continue cooking on slow flame. It will be quite liquidy when jaggery melts.
- Add turmeric, cumin and garam masala powder, black salt. Mix well and continue cooking.
- Lastly, add chilli powder and salt to taste. I have used a mixture of bedgi and Kashmiri chilli powder.
- When you get the desired consistency switch off the flame. Remember It will be thickened little more once it cools down.
- Store in a glass jar, it can last up to a month if refrigerated. Serve it with thepla, paratha, puri or with plain dal-rice.
Rich in vitamin C, this extremely sour fruit when cooked with jaggery, fennel and nigella seeds makes a lip-smacking dip/chutney/launji best served with parathas or puris. Amla Ki Launji is an instant pickle prepared using Indian Gooseberries. If you are a fan of pickles made using raw mango, then you should surely not miss out on making this sweet and spicy Aam ki Launji. The addition of methi seeds along with the hing, jaggery and other spices makes this dish stand out with perfection. It is a popular pickle recipe in Northern India and is a must try recipe when mangoes are in season.
So that’s going to wrap this up with this exceptional food amla launji recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
