Indian gooseberry pickled
ndian gooseberry(amla) pickled is a deliciously tart, spicy and flavorful achar made with amla / nellikka. served as an accompaniment for rice, gruel or porridge . A
Servings 12
Calories 19kcal
Ingredients
- 10-12 Indian gooseberry Use fresh but frozen works too
- 1 inch piece Ginger
- 8 cloves Garlic
- 1 sprig Curry leaves
- 1 tsp Mustard seeds
- 1-2 Green chili Serrano or spicy variety
- 2 tsp Chili powder More for color, less heat variety (Paprika )
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Salt or as per taste
- 1/2 tsp Fenugreek seeds Dry roasted until brown
- 3/4 tsp Asafetida
- 1 tbsp Sesame oil
- 1/4 cup Vinegar Rice vinegar
Instructions
- Steam the gooseberry (In a double boiler / steamer) until 3/4 th cooked for 10 minutes on high heat. The pieces should come apart easily but not too soft. (It will turn into a mush when pickled)Once cool take apart the the gooseberry pieces by gently pressing on the top and bottom and it should come apart on the natural separations.Discard seed.Glide the knife slightly to help.
- Dry roast the fenugreek until deep brown. Pound it to powder. (Since the quantity is so less If you try powdering in spice blender or mixie it might not work) See video for my technique.
- In a heavy bottom pan heat 1/2 cup water and bring it to a rolling boil then pot the vinegar when this too comes to a boil keep this liquid mixture aside to cool down.
- Heat sesame oil add mustard seeds when it splutters add chopped ginger, green chili and garlic saute until the raw aroma goes. Also add curry leaves. Reduce heat to lowest now move these fresh spices to the side of the pan then add asafetida to the hot oil in the pan also add the chili powder, turmeric powder and salt. Saute until the chili powder turns to dark brown (take care not to burn the spices powders)
- Add the prepared gooseberry pieces and fenugreek powdered mix everything well but don't break or mash the gooseberry. Switch off the heat and allow the gooseberry to cool down completely then add the water vinegar mixture prepared earlier mix this well. Store in airtight clean bottle. Start using the pickle after 2-3 days.
Video
Notes
This pickle can be stored in an airtight container for up to 6 months in the refrigerator.
Stay good outside on the counter top for a week then it start to give a rancid taste since we have not used too much of preserving agents like floating oil technique or more spices salt or vinegar.
--------------------------------------------------------------------------------------------------------
NOTE: Nutrition values are app generated. If you rely on them for your diet
please consult a professional dietitian for nutritional advice.