Delicious Indian Chicken Curry Recipe

Introduction

Indian cuisine is renowned for its vibrant flavors, diverse ingredients, and rich culinary traditions that have been perfected over centuries. Among the many treasured elements that define Indian food culture, pickles hold a special place, offering a burst of tanginess, heat, and sweetness that elevates everyday meals. One such treasured recipe is Amla Achaar, a traditional Indian gooseberry pickle that combines the tartness of fresh amla with a harmonious blend of spices, jaggery, and oil. This pickle is not just a condiment but a celebration of Indian flavors, crafted meticulously by homemakers and passed down through generations. Its unique combination of spicy, sweet, and sour notes turns simple rice and bread into a feast, bringing warmth and nostalgia to every bite.

Made from fresh, unripe amla, or Indian gooseberries, Amla Achaar is revered for its health benefits, including boosting immunity, aiding digestion, and providing antioxidants. Its vibrant color and aroma make it a visual and sensory delight. When prepared with love and care, this pickle can be stored for months, retaining its flavor and nourishing qualities, making it an essential staple in Indian households. As shared on Love With Recipes, this comprehensive guide aims to walk you through every step of creating your own batch of hot and sweet Amla Achaar, ensuring authenticity and perfection in your homemade pickle.

Time

Total Time: Approximately 1 hour and 5 minutes

This includes preparation, steaming, cooling, and resting time necessary for the flavors to meld perfectly. Note that the pickle benefits from an overnight rest, during which the flavors deepen and develop.

Needed Equipment

Basic Kitchen Tools

• Large saucepan or stockpot: For steaming amla
• Colander or steamer basket: To hold the amla during steaming
• Skillet or dry frying pan: For roasting fenugreek seeds
• Grater: To grate jaggery
• Sharp knife: For cutting amla into wedges
• Cutting board: To safely prepare the amla
• Mixing bowls: For combining spices and amla
• Wooden spatula or spoon: For mixing
• Measuring cups and spoons: To ensure accurate measurement of ingredients
• Kadai or wok: For heating oil
• Funnel and clean glass jars: For storing the pickle
• Gloves: To handle amla and prevent staining

Tags

Indian Cuisine, Pickles, Vegan, Vegetarian, Spicy, Sweet, Traditional, Homemade, Fermentation, Healthy, Shelf-stable

Serving Size

Approximately 1 tablespoon (15 grams) per serving, which makes about 12-15 servings depending on portioning.

Difficulty Level

Intermediate — requires attention to detail, especially during steaming, roasting, and proper storage to ensure the pickle’s longevity and flavor development.

Allergen Information

This recipe contains mustard seeds and fenugreek seeds, which may cause allergic reactions in sensitive individuals. No common gluten, dairy, or nut allergens are involved. Always check ingredients for cross-contamination if you have specific allergies.

Dietary Preference

Vegan, Vegetarian, Nut-Free (excluding potential cross-contamination), Dairy-Free, Sugar-Free (if jaggery is substituted)

Course

Condiment / Side Dish

Cuisine

Indian

Ingredients

Fresh, unblemished amla, washed thoroughly

For vibrant color and mild heat

Adjust to taste; acts as preservative

For flavor and preservation

Natural sweetener balancing spice and tang

Provides color and health benefits

For flavor and digestion

Enhances flavor and acts as preservative

For tempering and coating

Instructions

Step 1: Selecting and Preparing the Amla

Begin your culinary journey with sourcing high-quality amla. Choose fresh, firm, and unblemished gooseberries that are green to yellowish-green in color. These should be free from dark spots, blemishes, or wrinkles, indicating freshness and ripeness. Wash the amla thoroughly under running water to remove any dirt, dust, or residues. Pat dry with a clean towel or paper towels.

Pricking each amla with a fork or toothpick is a crucial step, as it creates tiny punctures that allow the spices, salt, and jaggery to penetrate more deeply, enhancing flavor infusion. Be gentle yet firm, ensuring that the amla does not split or break apart. This process, though time-consuming, significantly improves the overall taste and texture of the pickle.

Step 2: Steaming the Amla

In a large saucepan, add approximately 4-5 cups of water and bring it to a rolling boil. Place a colander or steamer basket over the boiling water, ensuring that the amla are not submerged but are suspended above the water level. This steaming method helps soften the amla while retaining their nutritional value. Cover the saucepan with a lid to trap the steam.

Steam the amla for about 20 minutes, checking periodically to ensure they become tender but not mushy. You can test by piercing with a fork or skewer; it should go in easily without excessive resistance. The steaming process makes the amla pliable, easier to handle, and prepares them for the subsequent cutting and seasoning steps.

Once steamed, carefully remove the colander from the heat and allow the amla to cool. Cooling is essential to prevent burns and to stop the cooking process, ensuring the amla retains its shape for cutting and mixing later.

Step 3: Roasting Fenugreek Seeds

While the amla cools, heat a dry skillet or frying pan over low heat. Add the fenugreek seeds (methi) and roast gently, stirring constantly to prevent burning. The goal is to toast the seeds until they release a fragrant aroma and turn a slightly darker shade, approximately 2-3 minutes. Roasting enhances their flavor and makes them easier to grind into a fine powder.

Once roasted, transfer the fenugreek seeds to a plate and allow them to cool completely. Using a mortar and pestle or spice grinder, grind the cooled seeds into a fine powder. This step ensures that the fenugreek’s bitterness and aroma are evenly distributed throughout the pickle. Store any leftover fenugreek powder in an airtight container for future use.

Step 4: Cooling and Cutting the Amla

After steaming, allow the amla to cool sufficiently so they can be handled safely. Donning gloves is highly recommended to prevent staining and to avoid any dark pigmentation on your nails. Carefully cut the steamed amla into small wedges or cubes, depending on your preference. The size should be manageable, around 1-inch pieces, to facilitate even coating with spices and jaggery.

Removing the seeds from the amla is optional but preferred for a smoother texture and better flavor absorption. To do this, gently squeeze or scoop out the seeds with a spoon or knife. Keep the seed removal process quick to prevent the amla from losing too much moisture. Set aside the amla pieces in a large mixing bowl.

Step 5: Mixing with Spices and Jaggery

In the large mixing bowl with amla pieces, add turmeric powder, ground fenugreek, hing, mustard seeds, salt, and Kashmiri red chili powder. Use a clean spatula or spoon to thoroughly mix the ingredients, ensuring each piece of amla is coated evenly with the spices. The turmeric will give the pickle its characteristic golden hue, while the chili powder imparts heat.

Next, grate the jaggery using a fine grater directly into the bowl. The jaggery’s sweetness balances the sourness of the amla and the heat of the spices, creating a harmonious flavor profile. Mix everything well, making sure the jaggery is evenly distributed among the amla pieces for consistent taste.

Step 6: Heating and Adding Oil

In a kadai or wok, heat the peanut oil over low to medium heat. Allow the oil to warm gently; avoid overheating to prevent smoking or burning. The oil should shimmer slightly but not fume. Once heated, remove from heat and let it cool for a few minutes.

Pour the cooled oil over the spice and amla mixture. Stir vigorously to coat all ingredients evenly. The oil acts as a preservative and flavor carrier, sealing the pickle from air exposure and extending its shelf life. The oil layer should float on top of the mixture, which is essential for optimal preservation.

Step 7: Resting and Storing

Transfer the entire mixture into clean, dry glass jars with airtight lids. Use a funnel for ease of pouring and ensure that the amla pickle is packed tightly to minimize air pockets. Pour additional oil on top if necessary to ensure the layer of oil covers the pickle completely. This oil layer prevents oxidation and bacterial growth.

Seal the jars tightly and let the pickle rest at room temperature overnight. During this resting period, the flavors will meld, and the amla will absorb the spices and jaggery. After 24 hours, give the jar a gentle stir to redistribute the spices and oil. Store the pickle in a cool, dark place or refrigerate for extended shelf life. The flavor will deepen over time, making it tastier with age.

Preparation Tips

• Use fresh, firm amla for best flavor and texture. Overripe or blemished amla can result in a dull taste and shorter shelf life.
• Pricking the amla ensures the spices penetrate deeply, but be careful not to pierce too hard or break the fruit.
• Steaming softens the amla without losing their shape, making them more receptive to flavors.
• Roasting fenugreek seeds enhances their aroma and reduces bitterness, making the flavor more rounded.
• Cooling the oil before mixing prevents melting the jaggery prematurely and helps in even coating.
• Always store pickles in sterilized jars to prevent contamination and spoilage.
• For a milder spice level, reduce red chili powder or opt for milder varieties.
• Adjust jaggery levels to suit your taste preference—more for sweetness, less for subtlety.

Nutritional Information

Tips and Tricks

• Use high-quality, fresh amla for optimal flavor and shelf life.
• Pricking the amla helps spices penetrate deeply, resulting in a more flavorful pickle.
• Roasting fenugreek seeds enhances their aromatic qualities and reduces bitterness.
• If you prefer a less spicy version, reduce the amount of red chili powder or use milder chillies.
• Storing the pickle in sterilized glass jars prevents contamination and prolongs freshness.
• The pickle improves with age; allow it to sit for at least a week before consuming for the best flavor.
• Adding a pinch of black pepper or other spices like cumin seeds can customize the flavor profile further.
• For a vegan and sugar-free alternative, substitute jaggery with coconut sugar or omit entirely.

Add-ons

• Chopped fresh coriander leaves for garnish
• Red onion slices for added crunch and flavor
• Green chili slices for extra heat
• Garlic cloves for a pungent twist

Side Dishes

• Steamed rice with a dollop of ghee
• Indian flatbreads like chapati or paratha
• Vegetable pulao or biryani
• Dal (lentil curry) or sambar
• Yogurt-based side dishes like raita

Improvements

• Incorporate additional spices such as cinnamon or cloves for depth of flavor.
• Use flavored oils like sesame or mustard oil for a different aroma profile.
• Experiment with adding lemon juice or tamarind pulp for extra tanginess.
• Fermentation can be encouraged by leaving the jar open for a few hours daily during initial days, enhancing probiotic content.
• Adjust spice levels based on regional preferences or family traditions.

Save and Store

Proper storage extends the shelf life of your homemade Amla Achaar. After the initial resting period, store the pickle in sterilized glass jars with airtight lids. Keep the jars in a cool, dark place, away from direct sunlight and moisture. The oil layer on top acts as a natural preservative, sealing the flavors and preventing spoilage. For longer storage, refrigeration is recommended, especially in humid climates. Always use clean, dry utensils to serve the pickle to avoid introducing contaminants that could spoil the batch.

FAQ

Can I make this pickle in advance?

Absolutely. In fact, allowing the pickle to mature for at least a week enhances its flavor. The taste deepens with age, and it can be stored for up to 6 months or longer if kept refrigerated.

How long does homemade Amla Achaar last?

If stored properly in sterilized jars and kept in a cool, dark place, the pickle can last 2-3 months at room temperature. Refrigeration can extend its shelf life to 6 months or more.

Can I reduce the amount of oil used?

Using less oil is possible but may reduce shelf life and preserve the flavors less effectively. The oil layer is crucial for preservation, so adjust with caution if you prefer a lighter version.

Is this pickle suitable for diabetics?

Jaggery contains natural sugars, so diabetics should consume in moderation. For a lower-sugar version, substitute jaggery with a sugar alternative or reduce the amount used.

Can I customize the spice level?

Yes, adjust the amount of red chili powder or use milder varieties to suit your spice tolerance. Fresh green chilies can also be added for extra heat.

Conclusion

Crafting your own Amla Achaar at home is a rewarding culinary experience that connects you to age-old Indian traditions. This pickle not only enhances your meals with its vibrant flavors but also offers numerous health benefits thanks to the nutritional properties of amla and spices. The process, though detailed, is straightforward, emphasizing patience and attention to detail. Whether enjoyed as a tangy side or a spicy condiment, this pickle is a testament to the richness of Indian cuisine and the joy of homemade cooking. Remember to store your pickle properly, allow it to mature, and enjoy the flavorful journey that comes with each batch. Sharing this recipe on Love With Recipes encourages you to embrace traditional flavors while customizing them to your palate. Happy pickling!

References

• Indian Food Forever: Traditional Pickle Recipes and Techniques
• The Science of Indian Pickles by Dr. R. K. Sinha, Food Science Journal, 2019