Amla Pickle

Method

1. 1

   Make a light slit in all the gooseberry segments so it soaks all the flavor properly. In a pot, add the gooseberry to boiling water. Cover it and leave it on low flame for 15-17 minutes. Till a fork can be easily inserted and the gooseberry segments are opening up on their own. Drain the water and let it cool. Separate all the segments into individual pieces and place them on a paper towel. Cover these segments using another paper towel and pat dry.

   Amla (gooseberry)Water

2. 2

   In a pan, individually dry roast the mustard seeds and the fennel seeds for a minute each and add them in a bowl. Dry roast the fenugreek seeds in the same hot pan, toss the fenugreek just once or twice and take it out, don’t let the fenugreek turn brown or else the masala will taste bitter. Once cool, add them to a mixer grinder and grind it to a fine powder.

   Fenugreek SeedsMustard SeedsFennel Seeds

3. 3

   Heat mustard oil in a pan, add the mustard seeds and hing till they start cackling. Add the dried gooseberry and toss it well, now add in the turmeric powder, red chili powder, salt and sugar, saute for a minute. Add 1 tsp of the grinded masala and let it cook for another minute. Once cool, store it in an airtight container.

   SaltMustard OilMustard SeedsRed Chilli PowderAsafoetidaTurmeric PowderSugar