Amla Pickle - Gooseberry Pickle

Amla Pickle - Gooseberry Pickle

There is no compare to the taste when it comes to home-made pickle vs store bought one.

I prepare all my Pickle at home and I have the addiction for its simplicity and taste. Also I was not happy with the store bought one as it has excessive amount of oil, sodium and preservative. I understand that it enhances the tastes but certainly not well for health.

Tips to make Indian gooseberry pickle

You don’t need sunlight to prepare this pickle.

This Amla pickle is more on the spicier side, so you can add less red chili powder, if you do not want a less spicy pickle.

To keep longer time use a good amount of oil while making pickles. If you want you can add less oil.

Instead of Mustad oil, sesame oil, peanut oil or sunflower oil can be used.

I would heavily recommend to prepare the Amla pickle in small batches. Gradually the Amlas in pickle sauce becomes soft and loses its shape.

Store Amla pickle in a dry and clean bottle or tin in refrigerator for a long shelf life.

You also can scoop and take only required quantity in a small container for one or 2 days use.

INGREDIENTS:

20 - 25 Gooseberry

For pickle masala:

2 tsp split Mustard Seeds

1 Tsp Asafoetida

3-5 Clove

1 small Cinnamon stick

2 tbsp. Coriander powder

1 tsp turmeric

2 tbsp. pickle masala

¼ cup Mustard Oil

1 tsp red chilli (optional)

2 tsp Salt

INSTRUCTIONS:

Firstly, wash and steam the gooseberry for 10 minutes. Cook till the gooseberry open up by itself. Allow it to cool completely.

Open the gooseberry by separating the segments and removing the seeds from centre.

Spread it on the plate and allow to cool completely.

Meanwhile, prepare the pickle masala by heating the pan. Heat mustard oil or any cooking oil. Once the oil is hot, add all the spices allow to splutter.

Switch off the stove and add in steamed gooseberry. Sauté for a minute or till the gooseberry absorb flavour. Further add chilli powder for more spice test and mix well.

Instant gooseberry pickle is ready to be served.

Notes:

Add 1 lemon juice if the gooseberry / amlas not tangy.

Also do not overcook the gooseberry/ amlas as they will lose their shape.

If using frozen amlas then steam just for 5 minutes, as they are not hard.

Instant gooseberry/ amla pickle stays good for a month when refrigerated.