Gooseberry (Amla) pickle (Nellikka Achar)

Pickle is a staple dish in my household. Pickle is a condiment that pairs well with most Indian dishes,  especially with yogurt. Most liking for pickles was definitely borrowed from my mother. 

You can prepare this pickle in two ways - soft or crispy. Adjust the spice levels to your taste, and always try to use homemade spices. They definitely taste better!

Ingredients

Gooseberry, 250 g

Vinegar,2 tbs

Hot Water, 1 cup

Organic Sesame oil, 5 tbs

Mustard seeds, 1 tsp

Garlic (minced), 1  tbs

Ginger (minced), 1 tbs

Green chili (finely chopped), 2 nos.

Curry leaves, a few

Kashmiri Chilli powder, 4 tsp

Normal chilli powder,1tsp

Turmeric powder, ½ tsp

Fenugreek powder, ¼ tsp

Asafoetida powder, ¼ tsp

Salt, 1 tbs

Brown sugar or jaggery, 1 tsp

Note: For a spicier pickle, add ½ tsp normal chili powder as well. 

Preparation

• Wash the gooseberry 3 to 4 times, then pat dry with a clean towel or tissue and set aside.

Option 1:

• Using the lines on the gooseberry as a guide, lightly score with a sharp knife. 
• Boil water in a steamer. Steam cook the gooseberry for 8-10 minutes.
• Remove from heat and allow to cool. Separate the segments and de-seed.

-OR- Option 2:

• Boil water in a saucepan and leave the gooseberry fully submerged for two minutes.
• Meanwhile, take spices in a small saucer and set aside.
• After two minutes, drain the water and pat dry the gooseberry with a clean towel or tissue. 
• Using the lines on the gooseberry as a guide, separate the segments, and remove the seeds. Place them on a dry plate. 

Then, 

• Heat oil in a cast-iron pan or non-stick saucepan and add mustard seeds.
• Once it pops, lower the flame and add ginger, garlic, green chili, and curry leaves, and sauté for two minutes or until fragrant. Immediately switch off the flame to avoid burning.
• Add spices and sauté for 3 seconds, then switch on the flame. Stir in vinegar.
• Add water, salt, and jaggery, and boil for one minute over medium flame.
• Add gooseberry and mix well, boil for another minute then switch off the flame.
• Once completely cooled, store in a clean, dry glass jar for 5 days. Open and mix with a dry spoon. If you are preparing this pickle in large batches, transfer enough pickle for a week into a small jar and store the rest in the refrigerator. Can be stored for up to 3 months. Always use a dry spoon for scooping.
• Your gooseberry pickle is ready. Enjoy with biryani, fried rice, paratha, steamed rice, porridge, etc.

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