Vegan Amla Pickle Recipe

Salt-free Fresh Amla Pickle. Delicious and Tangy. Amla Helps Reduce Blood Pressure. Try This Healthy Pickle Today.

Whole Food Plant Based Fresh Amla Pickle Recipe

Course: Side Dish for Course 3 (Grain Dishes) at Lunch & Dinner Meals, Pickle
Cuisine: Tamil Recipe from South India
Prep Time: 5 minutes
Servings: 4 People

INGREDIENTS

4 Amla / Gooseberry / Nellikkai
½ Green Chili
Juice of 1 Lemon
1 tsp Mustard Seeds
1 tbsp Sunflower Seeds

INSTRUCTIONS

1. Grate amla / gooseberry / nellikkai and use seed pods for your compost.
2. Grate green chili. Mix into grated amla.
3. Chop sunflower seeds into slivers. Mix into fresh amla pickle.
4. Dry roast mustard seeds. When they start sputtering, immediately mix into fresh amla pickle.
5. Squeeze lemon into pickle. Mix well. Serve fresh!

Plant Based Chef Pro Tips for Best Fresh Amla Pickle Recipe

1. This is a super spicy pickle! Substitute green chili with green pepper or black pepper powder for a milder version.

Nutrition Science Highlights for WFPB Fresh Amla Pickle Recipe

1. Why nuts & seeds instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
2. Why not tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!