AMLA/AVLA PICKLE (Instant Gooseberries Pickles)

AMLA/AVLA PICKLE (Instant Gooseberries Pickles)

Here is another instant pickle which is also an instant hit. Whenever you see Gooseberries available in the market, you can buy them and pickle them. Gooseberries are very high in Vitamin C.

Ingredients

Gooseberries – 10-12 medium sized

Turmeric powder – 2 tsps
Red Chilly powder - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Asafoetida (Hing powder) - 1 teaspoon

Salt to taste

Oil – 2-3 tbsps

Method

Wash the gooseberries in a colander. Cook the gooseberries in a pressure cooker with some turmeric for upto 3 whistles. Once the gooseberries are cooked cut them and remove the seed and chop into small pieces or you can chop them into slivers or even mash them into a paste or grate them, this is totally up to you. In my recipe here I have chopped the boiled gooseberries into small pieces. Once done, keep aside.
In a Kadhai(wok), roast the mustard and fenugreek seeds, the fenugreek seeds acts as a preservative. Powder this in a mixie, make a fine powder.
In the same kadhai, Take 2-3 tbsps of any cooking oil. Add the mustard seeds and wait till it pops. Keep the gas on a very low flame or better still put off the flame else the masala will turn black. Now add the red chilly powder and the ground mustard and fenugreek powders and Asafoetida, let it fry. Now add the boiled and chopped gooseberries and mix well with the masala. Add salt to taste and sauté for a few minutes.
Your Instant Gooseberry pickle is ready to be enjoyed with your lunch or dinner or snacks as you may please.
Tip : More oil is required to preserve this pickle. This pickle does'nt have a very long shelf life. Can stay for 3-4 days outside and later for another week in the refrigerator.