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.
Ingredients
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)
Method
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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