Quick & Healthy Amla-Beetroot-Carrot Pickle

Ingredients (makes ~1 small jar)

• Amla (Indian gooseberry): 8–10, chopped into small pieces
• Beetroot: 1 small, peeled and grated or julienned
• Carrot: 1 small, peeled and grated or julienned
• Green chili (optional): 1, chopped
• Garlic (optional): 1 clove, crushed
• Salt: ½–1 tsp (adjust to taste)
• Vinegar: ¼ cup (apple cider or white vinegar)
• Lemon juice: 1 tbsp (adds freshness and vitamin C)
• Honey or jaggery (optional): ½ tsp, for a slight sweetness
• Spices (optional): ½ tsp mustard seeds, ¼ tsp turmeric, pinch of black pepper

Instructions

1. Prep the veggies:
   • Wash and peel beetroot and carrot; grate or julienne them.
   • Chop amla and green chili. Crush garlic if using.
2. Mix everything in a bowl:
   • Add vegetables, amla, chili, garlic, and spices.
   • Sprinkle salt, add vinegar, lemon juice, and honey/jaggery.
   • Mix well so the veggies are coated evenly.
3. Rest & serve:
   • Let it sit for 10–15 minutes so flavors meld.
   • Serve immediately as a side or with sandwiches, salads, or rice.
   • Store in the fridge in a clean jar; lasts 1–2 weeks.

✅ Why it’s healthy & quick:

• No cooking preserves vitamins, antioxidants, and probiotics (from raw amla).
• Minimal oil or none at all.
• Vinegar and lemon juice give tanginess without long fermentation.
• Crunchy, colorful, and nutrient-packed.