It’s Amla (gooseberry or nellikai) season & I couldn’t resist buying some. So, in my home growing up there was always amla in brine (uppilaitta nellika) in stock.
We made instant pickles with it adding roasted & ground powder of dried red chilies, methi seeds & hing & poured hot sesame oil over it.
We also used this amla in brine to make Nellika arachukalakki (ground amla in brine with coconut, yoghurt, green chilies & mustard. Like a thick chutney we used with dosas or best accompanied with molagootal & rice😋). So, I made a minutae portion of the South Indian style of amla achaar (pic4). Pic 1&2 are the amlas in boiling hot water to which haldi & salt has been added. Once cool you can immediately make pickles or store them in the solution to make pickles or chutney as you go.
As if by cue yesterday I chanced upon this interesting North Indian style of making amla achaar by none other than Sanjeev Kapoor. Sounded interesting & very easy so had to try that out & the results are in Pic 3.
Absolutely awesome & lip smacking both pickles & I am so happy with the outcome. #ilovecooking #pickles #pickling #achaar #achar #foodporn #foodgasm