How to freeze amla for use in chutneys?

Question

Learn the best way to freeze amla (Indian gooseberry). This simple method keeps them ready for making fresh, tangy chutneys anytime you want.

Answer 1

To freeze amla for chutney, wash and dry the amla, then either freeze them whole or cut them into smaller pieces. Store in airtight containers or freezer bags for up to 6-8 months.

Detailed Explanation:

Freezing amla is a great way to preserve it for later use in chutneys and other recipes. Here's a step-by-step guide:

1. Wash the Amla: Thoroughly wash the amla under cold, running water to remove any dirt or debris.

2. Dry the Amla: Pat the amla completely dry with a clean kitchen towel or paper towels. Excess moisture can lead to freezer burn.

3. Prepare the Amla (Optional): You can freeze the amla whole, or cut it into smaller pieces. Cutting it into smaller pieces before freezing makes it easier to use later. Remove the seed if you are cutting it.

4. Flash Freeze (Optional): For best results, flash freeze the amla pieces. Spread the amla pieces in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. This prevents the pieces from clumping together in the freezer.

5. Pack and Freeze: Transfer the amla (either whole or in pieces) to airtight containers or freezer bags. Remove as much air as possible from the bags to prevent freezer burn. Label the containers or bags with the date.

6. Store: Store the amla in the freezer for up to 6-8 months.

Pro Tip:

Consider blanching the amla before freezing to help preserve its color and texture. Blanching involves briefly boiling the amla for 2-3 minutes, then immediately transferring it to an ice bath to stop the cooking process. This can help prevent enzyme activity that can degrade the quality of the amla during freezing.