Amla preserved in honey and jaggery
Indian currants (Amla) preserved in honey and jaggery in an airtight jar, to be consumed after a month of maturation, according to a tradition from Kerala.
The thenelikka is a traditional Kerala preparation: amla (Indian gooseberry) preserved in honey and jaggery, and allowed to mature for several weeks in a sealed jar.
Ingredients and directions
- Prep time30 min
- Cook time—
- Resting720 hr
- Total720 hr 30 min
- DifficultyEasy
- Cooking methodFermentation in a crock
- Vegetarian
- Gluten-free
Ingredients
people
- $24.02
Directions
- In a clean and dry earthenware jar, spread a layer of powdered jaggery. ≈ 4 min
- Add the amla fruits, thoroughly washed. ≈ 3 min
- Pour, then seal the jar tightly to prevent air from entering. ≈ 3 min
- After 15 days, open the jar, mix the amla powder, and then seal it tightly. ≈ 4 min
- After a month, the amla and honey mixture is ready to be used. ≈ 3 min
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