Cooking Time: 15 -20 mins.
Serves: 20 people.
Description: This Amla / Gooseberry pickle recipe is in Aandhra style. Tastes good with rice items or even plain rice. Gooseberry is very healthy and tasty. By having gooseberry regularly in winter season, one can avoid Cold, Throat Infection, Dry Cough and many more infections. Amla is packed with lot of health benefits like It’s an excellent source of Vitamin C, high in antioxidants, enhances immunity etc. In this recipe i have deseeded Amla into pieces and then prepared the pickle but its optional, you can even use whole Amla and prepare this dish.
Ingredients
Amla / Gooseberry / Usirikaya – 20 big sized
Fenugreek Seeds – 1 Tsp
Mustard Seeds – 3 Tsp
Chily Powder- 1/4th cup
Turmeric Powder - 1/2 tsp
Salt – 1/3 cup (as needed)
Lemon(big) – 2
Sesame Oil or groundnut - 1 1/4th cup
Garlic pods – 2
Curry leaves – 7 springs
Serves: 20 people.
Description: This Amla / Gooseberry pickle recipe is in Aandhra style. Tastes good with rice items or even plain rice. Gooseberry is very healthy and tasty. By having gooseberry regularly in winter season, one can avoid Cold, Throat Infection, Dry Cough and many more infections. Amla is packed with lot of health benefits like It’s an excellent source of Vitamin C, high in antioxidants, enhances immunity etc. In this recipe i have deseeded Amla into pieces and then prepared the pickle but its optional, you can even use whole Amla and prepare this dish.
Ingredients
Amla / Gooseberry / Usirikaya – 20 big sized
Fenugreek Seeds – 1 Tsp
Mustard Seeds – 3 Tsp
Chily Powder- 1/4th cup
Turmeric Powder - 1/2 tsp
Salt – 1/3 cup (as needed)
Lemon(big) – 2
Sesame Oil or groundnut - 1 1/4th cup
Garlic pods – 2
Curry leaves – 7 springs
![Picture](/uploads/1/2/4/0/12407367/8657176_orig.gif)
Method
- Take Amla wash it then wipe or clean with cotton cloth and dry them completely. Then remove the seeds and cut them into pieces.
- Take lemon squeeze the juice and remove the seeds. Dry roast the fenugreek cool it down then make a powder with mustard seeds and keep it aside.
- Take a deep pan or wok and add oil for deep frying the Amla. Once the oil is heated add amla into it and fry on medium or low flame. Fry till amla turns into golden brown. Remove amla into a plate and cool it down.
- In this same pan (with oil) add garlic pods, 1tsp. of mustard seeds and curry leaves Fry until crispy. Then switch off & Cool.
- Take a bowl / jar and add lemon juice and Salt, mix well both. Then add fried Amla into this, then add Fenugreek, Mustard and Chilly Powders one by one. Mix it well until no lumps will be formed.
- Adjust salt and chilly powder as needed. Make sure atleast some oil floats on top. Amla pickle is ready, but tastes best after 4 days. You can refrigerate for long run or keep it outside at room temperature and use.
![Picture](/uploads/1/2/4/0/12407367/7928933_orig.gif)
Tips
- For long run always transfer a small portion of pickle into a small jar and then use it with a clean and dry spoon.
- Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle without making it spicy.
![Picture](/uploads/1/2/4/0/12407367/9664271_orig.gif)
I Welcome your valuable suggestions/comments on this Recipe.