Gooseberry or Amla is rich in Vitamin C. It is brined or used in making Pickles, Murabba, mouth freshners and also in Ayurvedic medicines. I have posted the method of brining as well as a couple of preparations on how the brined Amla is used. Posting a pickle today.
1 kg Amla
200 gms Everest Tikhalal chilly powder
100 gms mustard
2 tbsps Fenugreek/Methi
1 tbsp Hing/Asafoetida crystals
1 tbsp Turmeric powder
500ml oil/2 cups
200 gms salt or more depending on the sourness of the Amla.
Wash the Amla and dry it thoroughly for at least four hours. Slice it as you would slice an apple. Tip the slices into a wide mouthed glass bowl. Add salt and Turmeric powder. Mix thoroughly. Allow to stand for a day. Transfer to a clean glass bottle the next day. Keep shaking the bottle twice a day so that the salt gets evenly coated. Within a week the Amla pieces would have softened and absorbed all the salt.
Dry roast the mustard till it splutters. Keep aside. Dry roast the Methi seeds till they turn a deep golden brown. Roast the Hing in a tsp of oil till it gives its aroma. Allow the mustard, methi and Hing to cool before grinding them to a fine powder.
Heat the oil. I have used coconut oil. You may use oil of your choice.
Tip the slices back into the glass bowl. Add the ground powder and chilly powder. Drop in the oil. Mix thoroughly. Check for salt. If required add some more. Allow the pickle to cool before transferring it back into the same glass bottle in which the slices were stored. Allow to mature for a week. The pickle is ready for consumption.
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