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You are here: Home / Recipes / PICKLES / Amla Pickle/Gooseberry Pickle Recipe

Amla Pickle/Gooseberry Pickle Recipe

January 15, 2013

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 Recently I realized that I have not posted any pickle recipe in my blog. As this is  winter season and amla/gooseberry is available abundantly, I thought of posting amla pickle recipe here. Here goes the recipe. 

amla pickle in container
Print Recipe

Amla Pickle/Gooseberry Pickle Recipe

Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Servings: 400 gm
Author: Sumana

Ingredients

  • Amla/Gooseberry- 10 no.
  • Mustard seeds-2 teaspoon
  • Fenugreek seeds- 1tbsp
  • Red chillies byadagi- 12 to 15 no.
  • Salt- 7 teaspoon

Seasoning ingredients

  • Asafoetida- big chickpea size.
  • Oil- 3 teaspoon
  • Mustard seeds- 1 teaspoon

Instructions

Preparation

  • Wash and wipe the amla/gooseberry till dry. Cut it into pieces. Keep it aside.

Method

  • In a vessel add 1.5 cup of water, salt and let it boil. When it starts boiling add gooseberry/amla pieces. Lower the flame and cook the amlas till water reduces to half(approximately 3/4 cup). Let this cool.
  • Dry roast the mustard seeds and fenugreek seeds till mustard seeds splutter. Remove them and in the same pan add oil and roast the red chillies.
  • Add roasted red chillies, mustard seeds and fenugreek seeds in to mixer grinder. Grind it to paste by adding water used in cooking gooseberries in steps.
  • Now add this paste to cooked, cooled gooseberry/amla pieces. Mix well.
  • Now in seasoning pan, add 2 tbsp of oil, mustard seeds and asafoetida. When mustard seeds splutter, switch off the flame. Allow the seasoning to cool then add it to amla pickle.
  • Store it in a airtight container. After a day you can start using it.

Note:

  • When preparing pickle,never use water just like that. Water makes the pickle perish.
  • Always use dry spoon to serve pickle.

Meet you all with one more interesting Udupi recipe. Till then bye.

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