Anwale/Amle Ka Achaar is a guilt free way of preserving and enjoying anwala. Anwala is really good for health and you want to consume it everyday but the options are too sweet. The Anwala Morabba is loaded with sugar. Anwala candy is also loaded with sugar. But the pickle is balanced, neither too sweet nor too oily. It is also very easy to make so let’s get started.
|Cooking Time:||20 minutes|
|Mustard Oil||2 tbsp|
|Methi Seeds||1 tsp|
|Kalonji Seeds||1 tsp|
|Turmeric Powder||3/4 tsp|
|Red Chilli Powder||1/2 tsp|
|Coriander Powder||3 tsp|
- Cook mustard oil till it starts to smoke. Turn off the heat and let it cool down. This is done to remove the bitterness of the mustard oil.
- Wash anwala and boil in about an inch of water till they are tender. Cool them down.
- Once they are comfortable to handle, separate out the cloves of anwala and discard the seeds.
- Now mix everything and store it in refrigerator. Anwale/Amle Ka Achaar is ready. It can last for a couple of weeks.
- You can also use the frozen anwala available in stores. If you do that you don’t need to boil it because it’s already tender but then it should be cooked with the spices for a few minutes.
- Another variation is to make Anwale ka Chunda Aanwale Ka Chunda.
- Anwala is also known as gooseberry.
- Anwala has the highest quantity of vitamin C in its natural form, much more than an orange.