This is the recipe that I have been eating for the last month and a half to keep myself eating something nutritional and that actually tastes good to my mouth in the crazy winter month of December. If you are a pickle lover then this gorgeous amla thokku can get closer and closer to your spice loving taste-buds for sure.
I am on a constant quest of finding new ways in cooking the cute, little, power packed, vitamin rich Indian gooseberries during the season. It’s a kind of compulsion for me from my own self that all seasonal vegetables and fruits should get equal prominence in food. And if there are few things that we don’t feel like eating raw, should be transformed in to something delicious and enjoyable food. That same mind set has inspired me to cook this amla thokku that is gorgeously red and awesome.
Amla or Indian gooseberry has intense tangy-taste which has to balanced with other spices when we cook the same. In this recipe, the crisp gooseberry wedges have to be steam cooked in order to turn them soft and pulpy. You can even steam cook the whole gooseberries and then separate the wedges from seed, which is much easier I would say. Then it is just grinding the soft amla with rest of spices and heating it in seasoning for few minutes to extend the shelf life. Amla thokku can last for more than a month in refrigerator and just a week if kept outside.