Preserved Amla Curry Leaf Cubes by Myflavourfuljourney

Ingredients

• 1 kg amla (indian gooseberry), washed
• 2 cup curry leaves, washed
• 100 g ginger, peeled and chopped
• 60 ml (1/4 cup) water (as needed for blending)

Instructions

1. Wash the amla, curry leaves, and ginger thoroughly under cold running water until ready to serve.
2. Place the cleaned ingredients into a blender jar until ready to serve.
3. Blend on high speed until a smooth paste forms, adding a small amount of water if necessary to facilitate blending.
4. Strain the blended mixture through a fine-mesh sieve or muslin cloth to remove fibrous pulp until ready to serve.
5. Pour the strained liquid into an ice cube tray, filling each compartment nearly to the top until ready to serve.
6. Freeze for 4–6 hours until completely solid, then transfer cubes to a freezer-safe bag for storage up to 1 year.