Pickles always add taste to your meals. They are the accompaniments that turn your everyday simple menu into a delicious meal. I try to use seasonal vegetables, fruits and greens in my everyday cooking. During my recent visit to the local market got these amla or gooseberries along with some greens and other veggies. It is really a beautiful sight to see fresh vegetables and fruits in the morning and a person like me is tempted to buy too much! Yes at times I feel seasonal fruits and veggies are my weakness. I am sure many of you will connect with me:)
So to include this berry in our diet every year I make amla/avla pickle. Amla or Indian Gooseberry has medicinal value and is used in Ayurveda. It is rich in vitamin C, Vitamin A and many fibers and nutrients. It is considered to be very good for our body especially heart, liver and stomach. There are number of ways it can be added to your diet. You can prepare dried amla candies (salted or sweet), chutney, pickle or murabba. Also you can grate the alma and sun dry it and store it in air tight container which can be used as mukhwas.
This amla pickle recipe is simple and very quick to prepare. You can prepare and store it in the glass jar in refrigerator for 3-4 days or if you are preparing it to store for long time, add more oil so that the gooseberries are completely dipped in oil. Once ready store in glass jar and keep it in the fridge.
Check the recipe to prepare this amla or gooseberry pickle and include this healthy fruit in your diet.
Preparation Time – 15 minutes
Cooking Time – 5 minutes
Serve – 2 Cups
Ingredients :
10-12 no. – Amla/Indian Gooseberries
1/4 Cup – Mustard Oil (Sarson ka tel)
3 Teaspoon- Fenugreek Seeds (Methi na kuria)
3 Teaspoon – Fennel Seeds (Saunf)
1/2 Teaspoon – Nigella Seeds (Kalonji)
1/2 Teaspoon – Turmeric Powder (Haldi)
1/4 Teaspoon – Asafoetida (Hing)
1/2 Teaspoon – Chilli Powder
Salt to taste
How to go about it :
- Wash and wipe the amlas.
- In a large pan, put the amlas & add enough water so that the amlas are submerged completely. Cook on the medium flame for about 6-7 minutes.
- Drain the water and allow the amlas to cool.
- Split the amla into 4 or 6 segments and de-seed it.
- Heat the oil in the non stick pan for about 2 -3 minutes or till its smoky. Switch off the flame and allow it to cool.
- In the meantime, add nigella seeds and fennel seeds to the grinder and coarsely grind it.
- To this coarse mixture, add fenugreek seeds, turmeric powder, asafoetida, chili powder, oil and salt. Mix it well.
- Now add amla wedges to the oil mixture and give it a quick mix.
- Allow it to cool completely.
- Once cool, transfer into a glass jar and store it in refrigerator.
- You can serve this pickle immediately, also when left for 1-2 days it blends the spices well into the amla wedges. After 2 days add some more oil to the pickle. This ensures longer shelf life.
Note :
- Use firm and fresh gooseberries to make this pickle.
- This pickle can be prepared in small batch as amlas are easily available during winters.
- After few days you can see the change in color of the pickle to slightly greenish which is due to oxidation, but it is fine to consume.
- Always use dry spoons to take out the pickle from the bottles.
Serve this alma pickle to transform any simple meal into the tasty one. I relished it with millet uttapam for my breakfast.
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Some more lip smacking pickle recipe – Sweet & Spicy Mango Pickle , Mango Pickle ,Methia No Masalo
| Prep Time | 15 minutes |
| Cook Time | 5-7 minutes |
| Servings | Cups |
- 10-12 Nos. Amla/Indian Gooseberries
- 1/4 Cup Mustard Oil (Sarson ka tel)
- 3 Teaspoon Fenugreek Seeds (Methi na kuria)
- 3 Teaspoon Fennel Seeds (Saunf)
- 1/2 Teaspoon Nigella Seeds (Kalonji)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/4 Teaspoon Asafoetida (Hing)
- 1/2 Teaspoon Chilli Powder
- Salt to taste
Ingredients
| |
- Wash and wipe the amlas.
- In a large pan, put the amlas & add enough water so that the amlas are submerged completely. Cook on the medium flame for about 6-7 minutes.
- Drain the water and allow the amlas to cool.
- Split the amla into 4 or 6 segments and de-seed it.
- Heat the oil in the non stick pan for about 2 -3 minutes or till its smoky. Switch off the flame and allow it to cool.
- In the meantime, add nigella seeds and fennel seeds to the grinder and coarsely grind it.
- To this coarse mixture, add fenugreek seeds, turmeric powder, asafetida, chili powder, oil and salt.Mix it well.
- Now add amla wedges to the oil mixture and give it a quick mix.
- Allow it to cool completely.
- Once cool, transfer into a glass jar and store it in refrigerator.
- You can serve this pickle immediately, also when left for 1-2 days it blends the spices well into the amla wedges. After 2 days add some more oil to the pickle. This ensures longer shelf life.
- Use firm and fresh gooseberries to make this pickle.
- This pickle can be prepared in small batch as amlas are easily available during winters.
- After few days you can see the change in color of the pickle to slightly greenish which is due to oxidation, but it is fine to consume.
- Always use dry spoons to take out pickle from the bottles.
So useful recipe for this season. Loved your click.