I love amla for all its health benefits and lovely sweet tangy taste. Amla or gooseberry is rich in Iron and vitamin C.
This pickle is quiet new to me. It tastes simply amazing!! Learnt it from my SIL recently when she and the rest of my SIL's visited us along with kids.
It was fun...full house..lots of masti..action...drama :)
This piquant amla delicacy is spiced with chilli, fenugreek, fennel and mustard. Instead of boiling the amlas, we cooked (lightly roasted) in a frying pan with little oil. This increases the shelf life of the pickle, sine no water is included in the making.
Ingredients
10 (250 grams) amla (indian gooseberries)
3 tsp fenugreek seeds (dana methi)
3 tsp fennel seeds (saunf)
1 tbsp yellow mustard
1 tsp black mustard (rai)
1/4 tsp asafoetida (hing)
3 tsp chilli powder
2 tsp turmeric powder (haldi)
100 gram groundnut/mustard oil
4 tsp salt
Method:
Grind the fenugreek and fennel seeds into a powder. Take 1 tbsp oil in a pan. Roast the amlas on medium for around 5-10 mins (till they appear lightly cooked). Cool the amla. Now they can be easily broken with hands. Separate out the slices and remove the seeds. Let the amla dry for 15 - 30 mins.
In the frying pan take the remaining oil. Heat it and add black mustard(rai), asafoetida. Turn off the gas. Add turmeric powder salt, ground fennel and fenugreek, yellow mustard. After the oil cools down, add the chilli powder ( to avoid the chilli powder getting burnt)
Now mix the amla with this and store it in a glass container.
Mix the pickle with a spoon for 3-4 days, so that all the spices and oil gel well. For preserving this pickle for long time, the amla should be immersed in oil.
The best part of the pickle is that it is healthy, tastes yummy and it is ready to be consumed immediately.
