Amla (Indian Goose Berry) is a raw edible fruit. They taste a little sour, but that taste and flavor can enhance the taste of recipe to which they are added. The health benefits of this Berry are immense. They are called the fruit of God and it is believed that a fruit a day can keep you young and healthy forever. It has a high Vitamin C content and anti-oxidants. It helps in controlling blood sugar, helps in blood circulation, help in strengthening liver functions. One can keep listing its benefits. It does not use its nutrient values even if dried, cooked and pickled. What we will see here is to make a very tasty pickle with this fruit. Let us see.
Goose Berry (Nellikkai) – 15 (washed and cleaned)
Bedgi Chilli –
Fenugreek Seeds – 1 tsp
Mustard Seeds – 2 tsp + 1 tsp
Gingili Oil – 5 tbsp
Curry Leaves – from 3 sprigs
Garlic Peeled – ½ cup (if size is big, chop them into pieces)
Asafoetida – 1 tsp
Salt – to suit one’s taste
Turmeric Powder – ½ tsp
Apple Cider Vinegar – 2 tbsp (or to suit one’s taste)
Boil 1 ½ cups of water. Add a tsp of Salt and the Goose Berries to the boiling water. Place a lid and cook for 10 minutes or till they become tender. Transfer the Goose Berries to a plate and allow them to cool. Use the water to soak the Chillies. Soak them for 20 minutes at least. Preserve the water even now.
Heat a pan. Dry roast Fenugreek Seeds in it. Add 2 tsp of the Mustard Seeds. Roast for another minute. Allow them to cool and then grind them together to a powder. Keep aside.
Grind the soaked Red Chillies to a fine paste. Keep aside.
Heat the Oil in a pan in medium flame. Splutter a tsp of Mustard Seeds. Add Curry Leaves. And add the Garlic Pods in another minute. Sauté them a minute or two.
Add the Red Chilli paste. Cook in low middle flame for a minute. Add the Asafoetida. Stir cook for few seconds.
Add the boiled Goose Berries. Add Salt.(Keep in mind that we had already used Salt while boiling the Goose Berries and so, adjust Salt accordingly)Add Turmeric Powder. Stir cook for a couple of minutes.
Add the Fenugreek and Mustard Powder which we had prepared. Add the water which we had preserved. Mix well. Add another ¼ cup of water. (If you are using Synthetic Vinegar, you can add it at this stage.) Cook till the Oil separates. Switch off the flame. Now, add the Apple Cider Vinegar. Adjust to suit your taste. (Do not use this vinegar if you have already used Synthetic Vinegar.) Let the Goose Berry Pickle cool down fully well.
And then store it in a sterilized dried porcelain jar or glass bottle.
You can start use the pickle after a day. It goes very well with Curd Rice and other dishes.
- You can store this pickle in refrigerator for 3 to 4 months.
- Ensure that the bottle which you use to store should be sterilized and dry first.
- Taste the pickle. Salt should be slightly on the higher side.
- You can separate the Goose Berries into pods, if you prefer, after boiling.
- You can use any edible Oil as per your preference – Mustard Oil, Gingili Oil etc.
- While removing the pickle from the jar, use dry clean spoon. Take out required quantity in another small vessel to use for a day or two. Try and avoid opening the jar too often.