Instant Gooseberry/Amla Pickle: Gooseberries are rich in Vitamin C and nutrients. It’s been widely used in Ayurvedic medicines. For the goodness it brings to skin and hair, it occupies a special place in health & personal care in India – As you can see there are a lot of products out in the market with Amla base.
While Gooseberries could be dried, pickled or used fresh, I’m a great fan of my mom’s instant pickle. Amidst all the sourness and bitterness of the gooseberries, this pickle stands out to be more palatable with the mix of red chilli powder, roasted fenugreek powder and mustard seeds.
1 &1/2 tblspn red chilli powder
1 tspn salt
1/4 tspn fenugreek powder(dry roast fenugreek and grind it)
1/2 tspn mustard seeds
pinch of hing
1 ladle full Gingelly oil
- Steam the gooseberries for 7-8 minutes in a steamer. Let it cool off.
- Make slits length wise. Mix salt and chilli powder with it. Keep aside for 20 minutes.
- Heat gingelly oil in a kadai. Add the mustard seeds to splutter. Then add the hing and the Gooseberries in quick succession. Sauté for half a minute and switch off the stove.
- Now add the roasted fenugreek powder to it and mix well.
- Now your instant Gooseberry pickle is ready. It tastes good with curd and sambar.
- With longer steaming, the gooseberries could de-seeded easily and then it could be pickled with the same procedure. In this, the gooseberries would be much more softer.
- The pickle stays good for 7-10 days. Transfer it to an airtight container and refrigerate it.