AMLA PICKLE BY SOBHA P SHENOI

 

INGREDIENTS:

Goose berries- 500 gm
Turmeric powder - 1 teaspoon
Dried red chillies - 150 gm
Kayam / hing - 20gm( a large piece)
Methi / fenugreek leaves - 1 teaspoon
Salt - as required

For tadka (tempering)

Gingelly (til) oil - 3 table spoon
Mustard seeds -1/2 teaspoon

METHOD:

In a thick bottom vessel cook the amla along with half a teaspoon turmeric powder for about 10 minutes, while adding water.
Make sure the amla is completely soaked in water.
Once cooked remove it from water. Do not throw the boiled water, keep it in a cup. Now de-seed the gooseberries and cut them into small pieces. Keep aside.
In a clean kadai/pan at a slow fire put the dried red chillies, methi and hing and the rest half of the teaspoon of the turmeric powder. Fry it till all ingredients release their aroma.
Note: fry each ingredient separately for best flavor.
Grind to a fine powder in a mixer.
Now place a thick bottom kadai and pour the oil. Once the oil is hot add the mustard seeds and wait for it to crackle. Now carefully add the chopped gooseberries and mix well. Make sure the oil has been coated on all the pieces by mixing it with a dry,clean, ladle.
Add salt and the roasted powder. Mix it well. Allow the gooseberries to completely get coated in the ground spices. Remove the pan from the flame and wait for the gooseberry pickle to reach room temperature.
Store in clean glass jars and make sure they are air tight. For a long shelf life, refrigerate it.
Remember!! never leave steel spoon inside the pickle...
Serve it with curd rice and enjoy!