18 December, 2015

INDIAN GOOSEBERRY PICKLE| AMLA PICKLE| ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ

Posted in : Pickle| on December 18, 2015 by : Divya Suresh Tags: AMLA, diabetic friendly, homemade, homemade amla pickle, Indian Pickle, Pickle, Pickle masala, Pickle spice power, South Indian style Pickle

There are two varieties of Gooseberries in India. Both are packed with vitamin C and lot more health benefits. The bigger variety of gooseberry is highly used in Ayurvedic medicinal preparations.

We can prepare many types of dishes also using gooseberries, but pickle is the famous and familiar one. We…. all of us at home usually prefer homemade pickles. however I know three methods of making Amla/gooseberry pickle and this method is one among them.

Anyhow you can find the other two methods of making amla Pickle here on my blog they are amla/bettada nellikayi pickle/tokku , which is made using grated amla and one more is Indian gooseberry/amla instant Pickle – which is the dry version of this Pickle which I’m going to share now.

This is a age old method of making Amla pickle which my Grandmother/Mother used to prepare. So naturally I learnt it from them. The specialty in this pickle is the usage of Edible Lime (slaked lime/chuna/sunna used in India in Paan) which enhances the taste and colour of this pickle

However you should definitely check my recipe achari aloo subji/Pickled Potatoes/aloo subji without fail. Tastes fantastic when paired along with any kind of roti, Paratha or poori.

Ingredients : measuring cup used – 250 ml

Amla/Gooseberry (big sized) – 25 nos., or approximately 4 cups sliced
Water – 1 to 1&1/2 cup
Edible Lime – 1/8 tsp
Mustard seeds – 1&1/2 tbsp
Red chilli powder – 2&1/2 tbsp
Fenugreek seeds – 1/2 tbsp
Turmeric powder – 1 tsp
Asafoetida/Hing – 1/4 tsp
Salt – 5 to 6 tbsp overall

For tempering :

Oil – 2 to 3 tbsp
Mustard seeds – 1 tsp
Hing – 1/4 tsp

PROCEDURE :

Wash & wipe the gooseberries really well, slice into pieces and remove the seed
Mean while add in edible lime, Turmeric powder and salt to the water, boil it really well and allow it to cool completely
Dry roast fenugreek seeds and remove the pan from the heat and add in mustard seeds to the same hot pan and roast it
Now in a mixie jar gather together Mustard seeds, fenugreek seeds, hing & red chilli powder and grind it to a fine powder

Now add in cut gooseberries/Amla, ground spice powder into the boiled and cooled water, mix well using a dry spatula, cover tightly and let it sit for 24 hours
After 24 hours, stir again using a dry spatula, Now prepare the tempering using the ingredients listed below the heading ‘for tempering’ and pour it on the Pickle mixture, mix again
Store it in a air tight container
Stir once or twice in a day with a dry spatula for two or three days, then it will be ready to consume