Pickles … who doesn’t love them.
I love to eat them as well as read them. 😀 I meant these guys. 😉
So here is the recipe to make tasty and spicy Amla achaar / Nellikai urugaai / Gooseberry pickle.
Steam / pressure cook amla. This makes it easier to remove the seeds. You can also cut the amla to remove the seed without cooking. I used a steamer basket.
Take 1 spoon of salt and half tea spoon of tumeric and coat amla with this mixture. This step is optional and can be skipped. I do this so salt can seep into the amla during cooking.
Boil a cup of water.
Place the steamer basket basket in it and steam the amla for about 10 minutes.
When gently pressed, the amla will split like a flower very easily like this.
The collected seeds can be dried and dropped into hair oil. Amla is very good for hair.
Roast Gingelly / Sesame seeds till they stop crackling. Keep a close watch on them as they tend to get burnt really fast. Sesame seeds add a lovely flavor, texture and taste to any pickle. And they are very healthy as they contain trace mineral copper.
Dry roast mustard seeds.
Dry roast fenugreek seeds.
Dry grind the dry roasted Gingelly seeds, Fenugreek seeds and Mustard seeds. I prefer a coarser texture
For seasoning, you will need half a teaspoon of mustard seeds, sesame oil, turmeric powder and chili powder.
Heat oil and add mustard seeds.
After they have finished crackling, add turmeric powder and the ground masala while stirring constantly.
Then chili powder and salt.
Taste the mixture to check whether it requires more salt / chili powder and then add the steamed amla pieces when oil starts to separate.
Spread the pickle to cool down.
When it has cooled down, store it in an air tight bottle. Shelf life is extended when it is refrigerated immediately.
Taste improves a lot by second day after the gingelly seeds have soaked in the chili and salt taste.
When I first made this Amla pickle, I was surprised that it was so easy and tasted so much better than the store bought ones.