Amla or gooseberry is one of the seasonal fruits that is very high in antioxidant. it is said to have a lots of health benefits when consumed in any form. I usually prefer home made pickles as store bought ones are loaded with preservatives. Pickles are very simple and easy to prepare and does not take much time. My mother usually adds crystal salt for pickles and the reason she gives is that it does not get spoiled easily. Now we have gooseberry season in India, and the markets are flooded with gooseberries. So I thought if I post it now, it will be useful for many.
To prepare the pickle choosing the best quality of ingredients is very important. we make use of the freshly milled dry red chilies which impart bright colour in the pickle. The ingredients mentioned below will yield you a minimum of 700-800 gm of amla pickles.
Course: Side dish
Meal time: Any time
Cuisine: Indian pickle
Prep. time: 2 days (minimum)
Cook time: 5 mins
Total time: 2-3 days
- Gooseberry/amla (1 kg)
- Salt (2tbsp/ as per taste)
- Turmeric (1 tbsp)
- Dry red chillies (8-10)
- Mustard seeds (2 tbsp)
- Fenugreek seeds (2tbsp)
- Cumin seeds (1 tbsp)
- Fennel seeds (1tbsp)
- Oil (5-6 tbsp)
- Vinegar (3-4 tbsp)
Step by step method:
- Wash the gooseberries(amla) well with running water, make sure to remove all the foreign particles.
- Now take a big pot with half of water, turn on the gas and let the water comes to a boil.
- Add 1 tbsp salt and add all the gooseberries into the hot water, make sure to cook all the berries (amla) until they get little bit soft.
- With the help of a knife cut all the gooseberries (amlas) into small pieces and remove all the seeds.
- Let them dry in sunshine for atleast 1 day, then apply some amount of salt, turmeric and vinegar into it. Mixed it well.
- Using a lid, cover the berries with the mixture of salt and turmeric in sunshine for minimum 2 days.
- Now prepare the pickle masala, dry roast all the seeds and dry red chillies in a pan.
- Let them cool, and grind them unevenly with the help of a grinder.
- Turn on the flame, on a big sized kadhai/pan add ample amount of oil into it. Let it be smoky hot.
- Turn off the flame, add all the berries and the prepared masalas into the oil and mixed it well.
- Now let it cool, and add the remaining vinegar or if required add more salt into it.
Here you go, your amla ka achar or gooseberry pickle is ready to eat. Have it with rice, roti, parathas however you may like. You can store it in a glass jar by adding some more oil and it can last upto minimum 1 year.