Gooseberry (Amla) Pickle ....(nellikka achar)

Gooseberries (amla) are highly nutritious, low in calorie and rich in fibre. It is packed with vitamins and iron. A gooseberry a day can improve your digestion and immunity, prevent ageing and anemia, control diabetes, and promote hair growth. If you are not very fond of how they taste, try this recipe for a tongue tingling pickle. When my mom had to pack lunch for me and my siblings, a little pickle spiced up even the simplest of dishes. Pickles have therefore been a staple at my home since childhood, and it is nothing short of nostalgic! Although nothing beats gooseberries from the backyard, you still can purchase some at the local supermarket to prepare a perfect pickle. 

Ingredients

Amla, 20 nos

Oil, 5 tbs

Mustard seeds, 1 tsp

Fenugreek seeds, ½ tsp

Ginger (minced), 1 tbs

Garlic cloves (minced), 10 nos.

Green chili (finely chopped), 2 nos.

Curry leaves, a few

Salt,1 tbs

Water, 1 cup

Vinegar, 2 tbs

Brown sugar or jaggery, ½ tsp

Turmeric powder, ½ tsp

Kashmiri Chili powder, 4 tsp

Normal chillipowder,1tsp

Fenugreek powder, ¼ tsp

Asafoetida, ¼ tsp

Notes: All my spices are homemade. For instance, fenugreek seeds can easily be roasted and ground at home. If you are using store-bought ingredients, try to purchase organic spices. Never use aluminum pans for preparing pickles!

Preparation

• Wash the gooseberry and pat dry with a clean towel or tissue.
• Boil the required quantity of water in the steamer. Steam cook the gooseberries for 8 minutes, then remove and allow to cool. 
• Once cooled, wipe off any excess moisture and score with a sharp knife (3-4 cuts will suffice). 
• Take spices in a small bowl and set aside.
• Heat oil in a non-stick saucepan and add mustard seeds.
• Once it pops, add fenugreek seeds and sauté over a low flame until the colour changes.
• Add curry leaves, ginger, garlic, green chili, and sauté until fragrant. 
• Add spices and sauté for a few seconds.
• Add water and bring to a boil over medium flame.
• Add vinegar, salt, and sugar. Boil for 30 seconds.
• Add gooseberry and mix for a few seconds.
• Check the salt and switch off the flame.
• Allow to cool, then transfer to a glass jar.
• Let it sit for 3 days. 
• After 3 days, open the jar and mix well with a dry spoon. Transfer to small jars and store in the refrigerator, if required. 
• Your gooseberry pickle is ready. Enjoy! 

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