Himachali Khatta Meetha Amla Achaar

To make Himachali Khatta Meetha Amla Achaar, start by dividing 1 kg of steamed amla into two portions: 750 g and 250 g. Remove the seeds from the 250 g portion. Coarsely grind mustard seeds, fennel seeds, cumin seeds, and red chilli powder, then add green chillies, ginger, and turmeric to crush them together. Combine this mixture with the 250 g amla and grind coarsely. Heat mustard oil in a pan, add the ground mixture along with 4 green chillies and a lemon slice, and cook for 4-5 minutes. Then, add salt and red chilli powder, followed by crushed jaggery, and cook for another 2 minutes. Finally, add the remaining 750 g amla and cook on low to medium heat for 5-7 minutes. Allow it to cool and store in an airtight glass container.

Yes, Himachali Khatta Meetha Amla Achaar is suitable for vegan diets as it contains no animal products. The ingredients include steamed amla, spices, and jaggery, making it a delicious and tangy pickle option for those following a vegan lifestyle.

If you don't have mustard oil, you can substitute it with other oils like sesame oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the pickle, so the taste may vary slightly with different oils.

To keep your Himachali Khatta Meetha Amla Achaar fresh, store it in an airtight glass container in a cool, dark place. It can last for several months without spoiling, thanks to the preservation properties of the spices and oil used in the recipe.

Himachali Khatta Meetha Amla Achaar pairs wonderfully with a variety of dishes. It complements rice, dal, and roti, adding a tangy twist to your meals. You can also enjoy it as a side with curries or as a condiment in sandwiches and wraps for an extra burst of flavor.