Amla Pickle

Ingredients 

• 15-18 Indian gooseberries (amla)
• Salt to taste
• 3/4 teaspoon turmeric powder
• 4 tablespoons oil
• 5-6 green chillies
• 2 inches ginger peeled and sliced
• 1 teaspoon fenugreek seeds (methi dana
• 1 tablespoon fennel seeds
• 1 tablespoon mustard powder
• 2 tablespoons red chilli powder
• 2-3 tablespoons jaggery grated
• 3/4 cup vinegar
• 2 teaspoons onion seeds
• Tender ginger and turmeric pickle
• 3 inches tender ginger peeled
• 3 inches tender turmeric peeled
• 6 tablespoons lemon juice
• 2-3 green chillies

Method

1. Boil sufficient water in a non-stick pan, add gooseberries, salt and ¼ tsp turmeric powder till the fruit is soft.
2. Drain, cool down the gooseberries to room temperature, separate the wedges and remove the seeds.
3. Heat oil in another non-stick pan.
4. Roughly break green chillies and put into a mixer jar and grind with ginger, some gooseberry wedges and a little water to a fine paste.
5. Add fenugreek seeds to the hot oil in the pan and let them change colour. Add fennel seeds and mix well. Add ground paste and mix well. Add remaining turmeric powder and mix well. Cook till the mixture is lightly browned.
6. Cut ginger into thin strips and turmeric into thin round slices. Put ginger into a small bowl. Add 3-4 tbsps lemon juice. Add turmeric slices and 3-4 tbsps lemon juice. Roughly chop the green chillies and add. Mix everything and set aside for ½ hour. You can now use it. Transfer into a bottle and store in a refrigerator.
7. Add mustard powder, red chilli powder, gooseberry pieces, jaggery, salt, ½ cup vinegar to the sautéed masala in the pan and mix well.
8. Add onion seeds and mix well. Switch off the heat, add remaining vinegar and mix well.
9. Transfer the prepared gooseberry pickle into a sterilized glass container and serve as required. Better store in a refrigerator.

Nutrition Info