Amla or gooseberry is considered as the fruit of God. It is believed that Amla has originated from drops of Amrit which spilled during the fights between demons and Gods for possession of the Amrit. Probably this led to the belief that Amla can cure any disease. True or not…there is no denying that this green tangy fruit is a very good antioxidant and has high amounts of vitamin C.
Amla/Indian Goose Berry – 500 gms
Mustard seeds (Rai) – ¼ tsp
Chilli Powder-2 tbsp
Methi seeds (Fenugreek seeds) – 1/8 tsp
Roasted Methi (Fenugreek powder) – ¼ tsp
Hing (Asafoetida) – ¼ tsp
Turmeric (Haldi) Powder-1/4 tsp
Salt- 1 ½ to 2 tbsp
Wash the amla well.
Stream it for 10 to 12 minutes. (When pressed with thumb and index finger, the Amla should open like a flower).
Cool it. Separate each Amla into sections.
Heat oil in a pan. Add Methi. In another 30 seconds, add Mustard seeds. When it splutters, add the Amla pieces. Cook in low to medium flame for 5 minutes. Add salt, Asafoetida, Turmeric Powder.
Cook till all the water content evaporates. Add Chilli Powder. Cook till oil separates.
Cool it and store in a sterilized air tight glass bottle.
Select Amla with Pinkish brown shade so that the pickle will be less bitter and sour. Salt should be little more than required taste so the pickle stays longer.