100gramstamarind/ chintapandu (weigh before deseeding)
100gramsgarlic cloves (do not peel off the skins)
½cupred chilli powderheaped
6tbspscrystal salt (plus or minus 1 tbsp)
3tbspsmethi seeds / menthulu
3cupswaterboiled and cooled
2red chilies broken
1Handfulgarlic cloves unpeeled & crushed slightly
How to make the recipe
Day 1 - preparation of amla pickle
Wash amlas under running water and drain water completely.
Dry them on a clean cloth to keep them moisture free.
Boil 3 cups of water until it comes to a rolling boil. Turn off the heat and cool completely.
Deseed the tamarind and remove the fibers and shells if any.
Spread tamarind on a wide plate and sun dry for at least 2 hours just to ensure it is moisture free.
Sun dry crystal salt along with tamarind.
Spread red chili powder on a wide plate and sun dry for at least 30 mins. You can skip this step if using freshly milled red chilli powder.
Keep the garlic flakes in the sun for sometime just to ensure they are moisture free.
Ensure blender jars, mixing bowls and ladles all are free from moisture. I suggest sun drying them for a while.
Place the tamarind in a dry bowl and pour about 1 and a half cups water. Rinse well with this water.
Pour the rest of the water just as needed to soak the tamarind. The water must be just enough to soak it. Do not use excess water. The tamarind must turn very soft and must be moist. So if it looks dry, pour in more water.
Soak this for 6 hours. You can keep this for up to 12 hours. This can be done the previous night.
Roast methi seeds in half tbsp oil on a medium flame. Keep stirring fry until the seeds turn golden and light brown.
Cool these completely and make a fine powder.
Day 2 - Making andhra amla pickle
Make 3 to 4 incisions on the amlas with a knife.
Heat oil for frying amlas.
When the oil is hot, fry them for 2 to 3 mins. You can fry them in batches.
Transfer to a plate and Cool these completely.
Add crystal salt and garlic to a blender and make a coarse paste.
Set this aside to a bowl.
Use a dry and clean hand to remove any fibers from the tamarind.
Add this tamarind to the blender jar and make a fine paste.
Transfer this to the garlic and mix both of them.
Blend this mixture to a smooth paste.
Add red chili powder and methi powder. Mix everything welll.
Add in the amla and pour the lemon juice. Taste the pickle and add in more salt or chili if needed.
Mix everything well.
Heat oil for seasoning.
When the oil turns hot, add mustard, garlic and red chilies.
When the garlic turns slightly golden, add in curry leaves.
When the curry leaves turn crisp, turn off the heat. Add the hing.
Pour this to the amla pickle along with the oil used for frying amla.
Mix everything well and allow to cool down completely.
Transfer to a glass or ceramic jar or bharani.
Refrigerate andhra amla pickle and use upto an year.