Pickles are an important part in lunch or dinner and even breakfast with some dishes for those who like pickles. Pickles are made in different ways and with different ingredients. The most general pickles are Mango Pickles, Lemon Pickles etc. Within these main varieties, there are numerous sub varieties depending on what is added to them, how they are prepared etc. The preparation varies from region to region. There are pickles which are instant pickles and prepared and consumed immediately and there are pickles which are stored for weeks, months and years together.
One such pickle is the Amla Ki Achar (Indian Gooseberry Pickle). As the name has said it, this pickle is made with Indian Gooseberry. As said earlier, there are many variations in making this pickle also. One of the variations is making this pickle in puree form. We are going to see how to make this pickle. Since it uses Amla as the main ingredient, this pickle is very nutritious. It is also called as Nellikai Thokku.
Ingredients:
Medium Sized Indian Gooseberry (Amla / Nellikai) – 10 to 12 Nos
Gingelly Oil – 4 tbsp
Mustard Seeds – 1 tsp
Red Chilli Powder – 2 tbsp
Asafoetida – ¼ tsp
Lemon Juice – 1 tbsp
Turmeric Powder – ¼ tsp
Jaggery – 2 tbsp
Roasted Fenugreek Powder – ¼ tsp
Salt to taste
Method:
Boil 3 to 4 cups of water. Drop the washed and cleaned Indian Gooseberries in it and add a little Salt. Simmer for 5 minutes. Switch off the flame. Close the vessel with a lid and leave it for 5 minutes. Remove the Gooseberry from this water. Press each Gooseberry gently on the top. The seed will come out and the pods would get separated. Discard the seeds. Collect all the pods. Grind them to a paste in a mixer grinder. Stir the contents in between while grinding.
Heat the Oil in a Kadai. Add Mustard Seeds and allow them to crackle.
Add all the dry masalas and stir them immediately.
Add the Gooseberry paste. Stir cook in medium flame.
When it turns thick, add the Jaggery. Add Salt.
Continue cooking till the Gooseberry Thokku releases Oil. It will become one single mass and leave the sides of the pan/ Kadai. Switch off the flame
Add the Lemon Juice. Mix well. Allow it to cool. Transfer it to a sterilized glass jar after an hour.
It stays best for 15 to 20 days.
Always use a dry and clean spoon to take out the Thokku. Close the jar immediately.
If stored in the refrigerator, it will remain good even for 2 months.
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