I love making different kind of pickles. Pickles are a favorite with all my family members; so it is a staple you will always find in my home. One of the pickles which I usually make is this Amla/Gooseberry Pickle. It is a very easy to make pickle. I tried different ways of making this Amla Pickle and this version is the one even my husband (who is a picky pickle eater) loves! This pickle will go well with Curd Rice, Roti and Chappati etc. You can refrigerate it and it will remain good for 3 to 4 months easily.
Medium sized Amla (Goose Berry / Nellikai) – 8
Water – 1 to 1 ½ cups
Oil – 6 tbsp (1/4 cup)
Mustard Seeds – 1 tsp
Asafoetida – ½ tsp
Red Chilli Powder – 2 tbsp
Turmeric Powder – ½ tsp
Jaggery – 2 to 3tbsp
Salt – to suit taste
Vinegar – 2 tsp
To roast and Powder:
Mustard Seeds – 1 tbsp
Fenugreek Seeds – ¼ tsp
Wash and clean the Goose Berries. Cook them in a pressure cooker for 2 to 2 whistles till the Goose Berries become soft. (We can see the wedges separated out. If we prick them with a knife or fork, it will easily go inside.)
Separate the wedges and discard the seeds. Take the wedges of two to three Gooseberries and crush them coarsely in a blender and keep aside.
Dry roast the Mustard Seeds and Fenugreek for a minute or till the Mustard starts crackling over medium flame. Allow them to cool. Grind it to a fine powder.
Heat 4 tbsp of Oil in a pan. Add Mustard Seeds. When they crackle, switch off the flame. Add Red Chilli Powder, Turmeric Powder, and Asafoetida and stir them quickly. Add the Goose Berry Wedges, Crushed Goose Berry and roasted Methi Seeds and Mustard Seeds. Add Salt (to suit taste). Now, switch on the flame. Cook over low to medium flame for 2 to 3 minutes. Add the powdered Jaggery. Continue cooking till it melts. Add the remaining Oil. Mix well. Switch off the flame. Add Vinegar and mix well. Allow to cool for at least an hour. Transfer this pickle to an air tight glass bottle and store it in the refrigerator.
Select the Gooseberries which are Green or Yellowish with brown shade.
We can adjust the spiciness based on our individual taste.
The Jaggery will balance the tanginess of the Gooseberries.
We can use 2 tbsp of Lemon Juice in place of Vinegar.
Ensure that you follow the method explained to get a very tasty pickle.