Wednesday, October 30, 2013

Amla (Gooseberry) Pickle



This recipe is courtesy of my sister. We fell in love with this pickle that she prepared especially for us when we visited her. The gooseberry was soft, and so rich in flavor that every bite was so yum! 

Well, now you get to enjoy as well!  Here is the recipe.


1.   Indian gooseberries (Nellika or Amla) – 650 gms
2.   Green Chillis – 7,  chopped
3.   Garlic – 20 pods, chopped small
4.   Curry leaves – 2 sprigs
5.   Mustard seeds – 2 tspn
6.   Pickle masalas: chilli powder-1 tspn, fenugreek powder- 2 tspn, asafoetida – ½ tspn.
7.   Vinegar – 2 tbspn
8.   Water – 1 cup
9.   Turmeric powder – 1/4 tspn
10.        Salt – ¼ to  ½ cup (as required)
11.        Gingerly oil – ½ cup (I used vegetable oil)


1.   Boil the gooseberries in water, till the color changes to yellow, and becomes soft. Keep it aside to cool, and then cut it into 4-5 pieces after removing the seed. Note: if using fresh gooseberries, this step will take longer unlike the frozen kind.
2.   Heat oil, add the mustard seeds. When it splutters, add garlic, chopped chilli, curry leaves. Once the raw garlic smell is gone (around 4-5 min on medium heat), reduce the flame, and add the pickle masalas. You do not want to burn the masalas, as that will alter the taste. Add salt.
3.   Mix in the cut gooseberries, excluding the water, and sauté for 3-4 minutes.
4.   Add the water the gooseberries were cooked in, and allow it to boil. Once it starts to boil, switch off the stove.
5.   Once the pickle has cooled down, add vinegar, and store in clean dry air tight container.
6.   Voila, yummy amla pickle is ready to be enjoyed as a side dish to rice or chapathis along with other curries! Keep refrigerated to enjoy for 2-3 weeks.

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