2. Balancing Taste. Amla’s naturally sour and slightly bitter taste can be made more palatable with a pinch of salt. 3. Preserving Nutrients. In traditional Indian households, amla is often ...

1 teaspoon of black salt (optional) ½ teaspoon of dried ginger powder (optional, for warmth) READ ALSO: 6 reasons why Amla (Indian gooseberry) is a must-have in winters. ... Step 4: Sun-Dry the Amla.

Next, coat the amla pieces with a mixture of sugar, salt, ... Dry the coated amla in the sun or in a dehydrator until it becomes chewy and slightly crystallized. 7 / 8. Amla-Infused Water.

2. Amla Chips. Deseed the amlas, cut them into thin slices and toss in black salt and masalas. Microwave or sun-dry them to make chips that can be stored for a long time.