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Amla Murabba
Vegetarian
Vegetarian Pickles
Amla Murabba
S
By
SViswanath
•
April 9, 2006
Amla Murabba
Amla (Nellikka) Preserve
Print Recipe
Prep Time
3
hours
hrs
Total Time
3
hours
hrs
Cuisine
North Indian
Servings
25
people
Ingredients
1x
2x
3x
1
kg
Gooseberries
fresh, big and firm, Amla/Nellikka
1 1/4
kg
Sugar
4
gm
Citric acid
1/2
tsp
Alum
for each usage)(optional
Instructions
Wash and prick amlas all over with a fork.
Dissolve alum in 2 litres of
water
.
Soak amlas in this
water
for 24 hours.
Wash again with alum
water
.
Put amlas in boiling
water
and boil for 2 mins. Keep aside.
Prepare
sugar
syrup with 3/4 litre of
water
.
:- Syrup should be just sticky enough when touched between finger and thumb.
Put amlas in syrup for 24 hours.
Remove amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put amlas back in syrup and keep aside for 24 hours.
Repeat this process of removing amla, boiling syrup and adding amla for 4 days.
:- By now amla will stop oozing
water
and making liquid thinner.
Preserve cooled murabba in a clean tight jar.
Preparation time:- The process takes a little time each of 5 days. Yields:- 2 kg amla with syrup Shelflife:- 3 months
:- Use of alum is optional.
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S
written by
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