Indian gooseberry which is commonly called ‘amla’ in hindi is a greenish yellow coloured sour,bitter and tangy flavoured fiberous fruit full of vitamin C.Amla has many medicinal properties and is widely used in Ayurvedic medicines.It is said to have many health benefits like it improves hair health,is good for heart, cures insomnia and digestive problems etc.
Amla can be consumed raw or cooked to make various dishes like candies,jellies,sauces etc.
Amla can also be pickled and preserved to be consumed as a condiment with meals.
- ½ kg amla or gooseberry.
- ¼ tsp asafoetida (heing).
- 1 tsp carom seeds (ajwain).
- 2 tsp red chilli powder.
- 1 tsp turmeric powder.
- 2 tsp fennel seeds (moti sauf).
- 1½ tbsp yellow mustard seeds.
- 1 tsp onion seeds (kalongi).
- 4 ½ tsp salt or according to taste.
- 1 cup mustard oil.
- In a grinder grind mustard seeds and fennel seeds to a coarse powder and keep aside.
- Wash amla and then boil them for few minutes in a pan till they are little tender yet firm.
- You can also microwave them for 4 minutes at 100% in a microwave safe bowl.
- When cool remove the seeds and cut each amla into 4 pieces.
- Place the amla pieces on a thali and dry out in sun for 3 to 4 hours.
- Heat a pan with mustard oil to smoking point.
- Switch off the gas and let the oil cool off completely.
- To this oil add all the whole and ground spices along with salt and amla.
- Mix well and put the pickle mixture in a glass jar and cover it with a muslin cloth.
- Keep it in the sun for a week and shake the jar daily.
- After a week cover the pickle with mustard oil.
- It is ready for consumption after 2 weeks and stays good for about 6
Note:Pickle should be covered with oil if you want to keep it for long.