Amla Pickle

Amla or the Gooseberry Pickle is a very common pickle made all over India. Amla is rich in vitamin-C, minerals, nutrients and anti-oxidants. Eventhough, the ingredients for the pickle are almost same, the cooking method adopted in different places do differ. This recipe which I am posting is my Mother’s recipe. I have tried my best to make it the same way.

Basic info about the recipe

Cuisine                                                 - South Indian

Ingredients

1.     Amla                                                - ½ kg

2.     Til oil                                                - 250-300 gms

3.     Kashmiri red chilli powder                 - 4 tsp

4.     Salt                                                 - to taste

5.     Hing                                                - 1 tsp

6.     Roasted fenugreek powder               - 1 tsp

Method: wash the gooseberries and dry them( there should not be even a single drop of water)

Pour oil in a pan and add the amlas. Fry them till brown colour stirring in between.

Once it is fried it will be cooked well also. You will be able to see the florets separating from the amla.

Take out from the oil. Let it cool for sometime. Deseed them and keep aside.

In the same oil add all the powders and stir fry.

Add the amlas to this and mix well.

Remove from pan to a bowl and allow it to cool.

Transfer the pickle to a bottle and is ready to be served.

You will feel that there is excess oil. But do not take back as the pickle without oil spoils faster.

Keep it outside for a day and can transfer to the refrigerator on the second day.