Gooseberry Pickles | Amla Pickles | Neelkai Pickles

Pickle is one thing which needs to be there in every south Indian meal. It makes a south Indian meal complete. Gooseberry is also called as Amla or Neelikai. It is s tasty and delicious pickle. Amla is known to have a lot of medicinal benefits apart from it being a good source of Vitamin C.

Ingredients

1. Gooseberries - 20
2. Red Chili Powder - 8 Teaspoons
3. Mustard Seeds - 3 Teaspoons (2 teaspoons will be roasted and powdered. Another 1 teaspoon will be used for tadka)
4. Turmeric Powder - 1/4 Teaspoon
5. Salt as per taste.
6. Asafoetida (Hing) - A pinch
7. Fenugreek Seeds (Methi) Powder - 2 Teaspoons of (roasted)
8. Sesame Seed Oil - 1/2 Cup
9. Lemon Juice - 2 lemons 
10. Garlic cloves - 20 (peeled)
11. Curry Leaves - Few
12. Water to cook Amla

Directions

1. First, roast the mustard seeds. on a pan. On a pan which is hot enough, add 2 teaspoons of mustard seeds and dry roast them. 
2. Scrapple them around for few seconds and when they start to crackle, transfer them to a mortar pestle. Allow them to cool for some time.
3. In the meantime, use the same pan and add the gooseberries and add water. Add water until the gooseberries are half submerged. 
4. Add 1/4 teaspoon of turmeric and little bit of salt. Adding little bit of salt now will help gooseberries to absorb them very well.
5. Boil these gooseberries until they become soft which will be easier for cutting the Amla into small pieces. 5 minutes of boiling should be good enough.
6. Back to roasted mustard seeds, crush them to make a rough powder and add 2 teaspoons of fenugreek seeds powder and give them a mix. This mixture will give a very good taste to Amla pickle.
7. When the water has dried up, turn off them flame and allow the gooseberries to cool down.
8. When the gooseberries are not hot anymore, cut them into small pieces and leave out the seeds.
9. Add 1/2 cup of sesame seed oil into the same pan and heat the oil for some time on a medium flame.
10. When the oil is hot enough, add 1 teaspoon of mustard seeds.
11. When the mustard seeds starts to crackle, add a little bit of hing. garlic cloves and curry leaves.
12. Add the gooseberries and sauté them for a minute.
13. Add 8 teaspoons of red chili powder.
14. Sauté them for 5 minutes on a medium flame until it oozes out the oil to the edges.
15. At this stage, add just a little more salt, not too much because salt has already been added in the beginning Amlas were being boiled. To know how much salt is required, have a small bite of one of the cooked Amla. 
16. Now add the mixture of roasted mustard seeds powder and fenugreek powder into the pan and mix them well with Amlas.
17. Cook them for another a minute or two.
18. Turn off the stove after a minute and then add the lemon juice and give them a good mix.

The gooseberry pickle is ready. Store this in a sterilized jar. Make sure the oil floats on top of the jar because it keeps the pickle fresh for a long time. You can also have it instantly if want to. If you store this pickle in a jar and then you have it, it will have even more awesome flavor.

Youtube Video

----------------------------------------------------------------------------------

Subscribe to my YouTube channel for new recipes!

https://www.youtube.com/channel/UCs28FxRyBwsYgOo0VLJzugQ

---------------------------------------------------------------------------------------

Follow me on...

Facebook - https://facebook.com/myyummyrecipes1

Google Plus - https://plus.google.com/u/0/116660025106969274621/posts

Twitter - https://twitter.com/MyYummyRecipes

Pinterest - https://in.pinterest.com/myyummyrecipes1/

GMail - MyYummyRecipies@gmail.com

Website - www.MyYummyRecipes.in