GOOSEBERRY (AMLA) PICKLE

Gooseberry (amla) is a rich source of vitamin C. It can be bought during the season and stored in brine for months if kept in the fridge.

Amla (in brine) – During the amla season, buy 1 kg, wash well and dry them. Boil about 4-5 cups of water with ½ tsp turmeric powder and 4-5 tsp of salt. Turn off the heat and cool a bit. Then add the amla to the water. Cool. Store in clean, dry bottles. After 4-5 days, keep them in the fridge. Use as and when required to make ‘arachukalakki’ or pickle.

Instant pickle

Within a week of preparing amla in brine, you will be able to make this pickle. And continue to do so for a couple of months – as long as the gooseberries are firm. Once they turn soft, you can use them to make arachukalakki.

This pickle tastes good when it is fresh. It has a short shelf life (2-3 days - when refrigerated) – so it’s better to make this pickle with 2 or 3 gooseberries.

Ingredients

1. Gooseberry – 3 ( cut in small pieces)
2. Red chilli powder – 2 - 3tsp (I use Kashmirilal variety - for less spice and more color!)
3. Mustard powder – ½ tsp
4. Mustard seeds – ½ tsp
5. Asafetida – a pinch
6. Oil – 1 tsp
7. Salt water (brine) – 6-8 tbsp

Method

1. Take out 3 gooseberries from the brine, making sure that they are firm (but not rock-hard).
2. Cut them into small pieces.
3. Add 6-8 tbsp of the salt water from the amla bottle to the cut gooseberries.
4. Add red chilli powder and mustard powder.
5. Stir well and check the salt.
6. Heat oil in a small pan, add mustard seeds and asafetida.
7. When they splutter, add it to the gooseberry pickle and stir.
8. Serve with curd rice or with dosas.

Tips

1. Yellow mustard (halved) is available in stores. Just powder it coarsely and use.
2. If you don’t have the patience to wait for a couple of days, you can cut the 3 hard gooseberries and stir them in a tbsp of oil and cook covered without water with a pinch of turmeric powder and required salt till they are tender. Then add red chilli powder and mustard powder. Add seasoning of mustard seeds and asafetida.

© Copyright 2011. Brinda Balasubramonian.