Gooseberry popularly known as Amla in most Indian Languages and usirikaya in Telugu and nalli kai in kannada. The fruit has an extremely sour and pungent taste. These fruits have been a part of Indian cuisines since ages especially pickles. Gooseberry being seasonal harvested during autumn. There are numerous health benefits of Indian Gooseberry that are recognized by Ayurveda and other scientific communities.
There are two kinds of gooseberries that can be identified by their size the smaller ones and the bigger ones which are almost the size of a golf ball. Usually, the bigger variety is pickled though even the smaller varieties can also be pickled.
The pickle tastes heavenly with steaming hot rice and a spoonful of ghee, hot chapattis, dosa, and roti, side dish with almost any meal or one can just pick up a gooseberry and dig into it and enjoy the tangy spicy taste of the Gooseberry pickle.
Method of preparation:
Gooseberry pickle is made by collecting fresh gooseberries, washing and drying them to get rid of any moisture. Once the gooseberries are dry either they can be cut into pieces or pickled as a whole. Pickle is made by frying the whole or cut gooseberries and then a combination of dried spices such as fenugreek seeds, rock salt, garlic, mustard seeds, lemon juice and red chili powder is added to the gooseberries with some warm vegetable or sesame oil. Then the pickle is stored in glass jars and allowed to rest for a week or two for the ingredients to mix well and the gooseberries to absorb all the spices. The pickle has a shelf life of six months to one year.
Amla, Fresh Grounded Oil, Fenugreek Powder (Methi Powder), Garlic, Red Chilli Powder, Lemons, Turmeric Powder, Salt, Mustard Seeds.
Feast to your taste buds:
This spicy Amla pickle is truly a tongue tickler, it tastes especially great with dal, rice, curd rice and upma.
Don’t use wet spoon for serving the pickle as it might reduce the shelf life of pickle.
Store the pickle in refrigerator for longer shelf life.