Amla Pickle/Gooseberry Pickle Recipe
Recently I realized that I have not posted any pickle recipe in my blog. As this is winter season and amla/gooseberry is available abundantly, I thought of posting amla pickle recipe here. Here goes the recipe.
- Amla/Gooseberry- 10 no.
- Mustard seeds-2 tbsp
- Fenugreek seeds- 1tbsp
- Red chillies(byadagi)- 12 to 15 no.
- Salt- 7 tbsp
Seasoning ingredients
- Asafoetida- big chickpea size.
- Oil- 3 tbsp
- Mustard seeds- 1 tbsp
Yields
The pickle lasts for 15 days to a month in a 3 to 4 members family.
Preparation
The pickle lasts for 15 days to a month in a 3 to 4 members family.
Preparation
Wash and wipe the amla/gooseberry till dry. Cut it into pieces. Keep it aside.
Method
- In a vessel add 1.5 cup of water, salt and let it boil. When it starts boiling add gooseberry/amla pieces. Lower the flame and cook the amlas till water reduces to half(approximately 3/4 cup). Let this cool.
- Dry roast the mustard seeds and fenugreek seeds till mustard seeds splutter. Remove them and in the same pan add oil and roast the red chillies.
- Add roasted red chillies, mustard seeds and fenugreek seeds in to mixer grinder. Grind it to paste by adding water used in cooking gooseberries in steps.
- Now add this paste to cooked, cooled gooseberry/amla pieces. Mix well.
- Now in seasoning pan, add 2 tbsp of oil, mustard seeds and asafoetida. When mustard seeds splutter, switch off the flame. Allow the seasoning to cool then add it to amla pickle.
- Store it in a airtight container. After a day you can start using it.
Note:
- When preparing pickle, in any case water should not be used just like that. Water makes the pickle perish.
- Always use dry spoon to serve pickle.
Meet you all with one more interesting Udupi recipe. Till then bye.
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