What is the right way to store raw amla for months?

Question

Learn the best way to store raw amla (Indian gooseberry) for months. Discover simple freezing and brining methods to preserve this superfood.

Answer 1

To store raw amla for months, wash and dry them thoroughly, then freeze them in airtight containers or zip-lock bags. Alternatively, you can preserve them in sugar syrup or salt brine.

Detailed Explanation:

Storing raw amla for extended periods requires methods that prevent spoilage and maintain their nutritional value. Here's a breakdown of effective techniques:

1. Freezing: This is one of the simplest and most effective methods.
   • Wash the amla thoroughly to remove any dirt or debris.
   • Dry the amla completely using a clean cloth or paper towels. Moisture can lead to freezer burn.
   • Place the dried amla in airtight containers or zip-lock bags. Remove as much air as possible from the bags to prevent freezer burn.
   • Store in the freezer for up to 6-12 months.
2. Preserving in Sugar Syrup (Murabba): This method not only preserves the amla but also adds sweetness.
   • Wash and prick the amla with a fork or knife to allow the syrup to penetrate.
   • Blanch the amla in boiling water for a few minutes to soften them slightly.
   • Prepare a sugar syrup of desired consistency.
   • Add the blanched amla to the syrup and cook until they become translucent.
   • Store the amla and syrup in sterilized glass jars in a cool, dark place.
3. Preserving in Salt Brine: This method is ideal if you prefer a savory preservation.
   • Wash and prick the amla with a fork or knife.
   • Prepare a salt brine solution (ratio of salt to water depends on preference, but a common ratio is 1 cup of salt to 1 gallon of water).
   • Submerge the amla in the salt brine in a sterilized glass jar. Ensure the amla are completely covered by the brine.
   • Store in a cool, dark place.
4. Drying: Drying amla removes moisture, inhibiting microbial growth.
   • Wash and slice the amla.
   • Dry the slices in a dehydrator or under the sun until they are completely dry and brittle.
   • Store the dried amla in an airtight container in a cool, dark place.

Pro Tip:

When freezing amla, consider flash-freezing them individually on a baking sheet before transferring them to a container. This prevents them from clumping together, making it easier to use only the amount you need later.