I have shared another method of brining Gooseberry in here too. Those gooseberries cannot be used to make pickle as they are stored in a mixture of salty water. This method uses only salt, hence once the Amla has matured one can also make an instant pickle with it.
1/2 kg Amla
150 gms salt
Wash the Amla and dry it thoroughly. Tip them into a bottle and add the salt. Keep shaking the bottle a couple of times everyday till the salt gets dissolved and the Amlas release their juice. Allow to mature for a fortnight. Pickles, chutney and kadhi can be made once they are mature.
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