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)
- 250 grams Amla (Gooseberry)
- 100 grams Ambe Haldi (Raw Turmeric)
- 1 medium Lime
- 1/4 cup Mustard Seeds (Rai)
- 1/4 cup Sea Salt
- 2 tsp Jaggery Powder
- 3-4 small Green Chillies slit into 2
- 1 tsp Turmeric powder
- 1/2 tsp Fenugreek seeds (Methi Seeds)
- 3-4 cloves Garlic Chopped finely
- 1/4 tbsp Asafoetida powder (Hing)
- 1/4 cup Oil
- 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.
- 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.
- 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.
- Cut the amla and the raw turmeric into small pieces.
- 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.
- Add the cooled tempering to the mixture. Mix well.
- Store it in an airtight glass bottle. The pickle will be ready to eat after two days.