Amla Pickle (Indian Gooseberry)

Lets make Amla (nellikai/Indian gooseberry) pickle! Though people know how good Amla is, in our busy life we fail to save time to buy them and have it as a part of our diet. But we are ready to spend both money and time to try other artificial & chemical products which claim to be health beneficiary! Amla is very rich in antioxidants. It boosts immunity, has anti-aging properties, rich in vitamin c, its benefits are endless. It's very good if you can eat it raw, else you can also consume it as amla juice, amla powder or also as amla pickle.

Click here for more Pickle recipes.

(amla pickle - the making)

Ingredients:

Amla : 500g
Red chilli powder : 75g
Salt : 1/2 cup
Fenugreek/Vendhayam powder (dry roasted) : 1.5 tsp
Hing/Asafoetida : 1.5 tsp
Mustard : 1.5 tsp
Gingley oil : 100ml
Turmeric powder : 0.5 tsp


Method:

Wash the amla well. Boil water (enough to immerse the amlas), add little salt and turmeric, then add the amla. Let it boil for a minute and then switch off the flame. Close it with a lid.
After 1 hour or so, drain the excess water, take out the amlas, and take out the seeds by gently crushing them between fingers.
Take 50ml oil in a kadhai/pan, add mustard seeds, add amla pulps, saute for 2-3 min. Then add salt, turmeric powder and saute for 2 min.
Add red chilli powder and remaining oil. Saute for 3-5 min in low to medium flame.
Switch off the flame. Add Fenugreek powder and asafoetida and mix well. Allow it to cool.
Take any dry air tight container  ( I personally keep the container open under sun for sometime before transferring any pickle into it) and transfer the pickle into it.

You can store this pickle in fridge for 1-2 months and for 10 days if kept outside.
Keep mixing this pickle with a dry spoon once in 2 days or so.

You can have this pickle with curd rice, chappathi or sambhar rice.

Note : Add more oil if required.
For pickles, salt and red chilli powder can be little more or less in quantity. You can always adjust them as required.