I came across this recipe from Rekha Divekar on Instagram. Amla was in season and it looked simple and easy to make and thought I would give it a try. This was the first time I was making a pickle. Turned out to be very good. I used green chilies instead of red chili powder. It is one of the best ways to use Amla (Gooseberry) in your diet.
Amla Pickle (Indian Gooseberry Pickle)
Ingredients
- 250g Amla (Gooseberry)
- 100g Ambe Haldi (Raw Turmeric)
- 1 Medium Lime
- 1/4 cup Mustard Seeds (Rai)
- 1/4 cup Sea Salt
- 2 teaspoons Jaggery Powder
- 3-4 Small Green Chillies (Slit it into 2)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Fenugreek seeds (Methi Seeds)
- 3-4 cloves Garlic (Chopped Finely)
- 1/4 tablespoon Asafoetida powder (Hing)
- 1/4 cup Oil
Directions
Step 1
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In a pan boil water, switch off the flame. Now add in the amlas to the boiled water and keep it immersed for 10 - 12 minutes.
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Step 2
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Grind the mustard seeds to a fine powder. Fry the fenugreek seeds in a little oil and powder it.
Chop garlic and slit the green chillies. |  |
Step 3
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Heat oil in a small pan, add a tsp of mustard seeds, wait till it crackles, add the asafoetida and turmeric powder. Allow it to cool completely. |  |
Step 4
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Cut the amla and the raw turmeric into small pieces. |  |
Step 5
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In a mixing bowl add the amla, raw turmeric, garlic, jaggery powder, mustard powder, fenugreek powder, salt and the green chillies. Add in the juice of the lemon and mix well. |  |
Step 6
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Add the cooled tempering to the mixture. Mix well. |  |
Step 7
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Store it in an airtight glass bottle. The pickle will be ready to eat after two days. |  |