How to make Amla (Gooseberry) pickle?

Amla (Gooseberry) pickle is known to be containing rich vitamin C. You can eat as-it-is if you love it. It is called as gooseberry in English and Usiri in south Indian languages. Amla is usually available in winter. Today, we will introduce to another Indian pickle which can be easily prepared from Amla (gooseberry/usiri). This amla pickle can be tasted with rice, dosa, roti and chapati.  Learn how to make amla (gooseberry) pickle recipe without using any preservatives. Similarly you can prepare Mango pickle also

Ingredients:

 Amla (usirikayalu) – 1 Kg

Chilly powder – 150gm

Asafetida powder – 1/2 tbsp
Mustard seeds (Avalu) – 50 gm
Fenugreek seeds (Mentulu) – 2 tbsp
Turmeric powder – 1/2 tsp
Ground nut or sesame oil – As required (~ 500 gm)
Salt – 125 gm

Preparation:

• Wash and wipe the gooseberries (amla) and let them dry on any cotton cloth for 2-3 hrs.


• With a sharp knife, make some cuts on each Gooseberry.


• Heat sesame/ground nut oil in a thick heavy bottomed pan and add amla and fry them for 13-15 minutes until starts change colour shown in picture. Keep a side.


• If gooseberries are small leave them as-it-is. Otherwise, if you press them on the top, they will separate as shown in the picture.   

• While the oil is still warm, add the asafetida


• Meanwhile roast the fenugreek (menthulu) seeds till they start to change color and grind it.


• Grind the mustard seeds to a fine powder.


• Mustard powder, fenugreek powder, salt, turmeric, and chili powder mix evenly add this masala to the gooseberries after cool the oil.


• Check the taste of the mixed mixture, it should be salty now. If it is less salty add another tbsp of salt. If the salt is less in the pickle, it will get spoilt soon.


• Let the Gooseberry pickle cool completely.


• Carefully transfer this to a clean, dried and sterilized glass bottle and cover it.


• After 3 days the oil should float on top of the pickle. If it does not float, add heated and cooled sesame/ground nut oil (1/2 cup) to the pickle and mix well.


• Let the Gooseberry (Amla) pickle marinate for about 1-2 weeks before eating.


• After 1 month keep in refrigerator then the amla pieces will never get softer (tip).