Amla (Indian gooseberry) wine with jaggery and spices
A homemade wine from Kerala: Indian currants (amla) fermented for 45 days with jaggery, cinnamon, cloves, and cardamom, then filtered and bottled.
In Kerala, homemade wines are made using local fruits. This particular wine is slowly fermented in a closed jar: the Indian currants, which are very acidic, release their juice into the jaggery, which is flavored with cinnamon, cloves, and cardamom.
Ingredients and directions
- Prep time20 min
- Cook time—
- Resting168 hr
- Total168 hr 20 min
- DifficultyEasy
- Cooking methodno cooking required
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $30.11
- $0.48
Directions
- In a clean, dry jar, either made of earthenware or glass, spread out the Indian currants and cover them with jaggery. ≈ 4 min
- Add the star anise, cinnamon, cardamom, and cooled boiled water.
- Seal the jar tightly and attach the lid to prevent air from entering. ≈ 3 min
- After four days, stir the contents each day. ≈ 4 min
- Once the liquid starts to cover the currants, tie the cumin powder in a small square of fabric, place it in the jar, and close the lid tightly. ≈ 3 min
- After 45 days, filter the wine and bottle it. ≈ 3 min
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