Spread the Joy!
I love making pickles, because they transform any simple meal into a tasty one. Whenever i dont have time to make lunch, i used to have a pile of rice, curd and pickles..YUM YUM..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 30 mins
Makes : 1 big bottle.
Ingredients:
Gooseberry – 10 large
Gingelly Oil – 3 tblspn
Gingelly Oil – 3 tblspn
Mustard Seeds / Kaduku – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry leaves – 2 sprig
Turmeric Powder / Manjal Podi – 1/2 tsp
Chilli Powder – 1 tblspn
Fenugreek Seed Powder – 1/4 tsp
Salt to taste
Sugar – 1 tsp
Method:
Wash gooseberry really well. Steam it for 10 mins till it is cooked, Now cool it down and separate the segments.
Now in a pan, heat oil, add in mustard seeds, asafoetida and curry leaves and let them sizzle.
Add in turmeric powder and chilli powder and mix well.
Add in gooseberry and mix well.
Add in salt and sugar and fenugreek seed powder. Mix well.
Cool it down. Store it in a air tight container in fridge. It will stay good for a month.
Pictorial:
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| Wash gooseberry really well |
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| place it in a steamer and steam for 10 mins |
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| you can see the gooseberry is separating from the seed |
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| a close look |
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| separate the segments |
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| heat gingelly oil and add in mustard seeds |
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| let them pop |
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| add in asafoetida |
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| add in curry leaves |
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| add in turmeric powder |
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| add in chilli powder |
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| mix that well |
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| add in gooseberry |
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| mix that well |
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| add in salt |
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| fenugreek seed powder |
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| add in some sugar |
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| mix well |
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| Done |
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| Store it in a air tight container in fridge for a month |
Spread the Joy!
Hi arthi I am dying to prepare it .
pls tell me what is gingelli oil or we can use regular oil .
@Shaheengingelly oil is indian sesame oil. u can use normal oil if you dont have that
thanks for sharing the wonderful recipe.i am soon going to try it
Thanks for this simple amla pickle recipe. And too in small quantity. Came out really well 😊👍