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
- Prep the veggies:
- Wash and peel beetroot and carrot; grate or julienne them.
- Chop amla and green chili. Crush garlic if using.
- 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.
- 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.