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South Indian Gooseberry(Amla) Pickle

South Indian Gooseberry(Amla) Pickle

I remember my childhood days when my grandmother made earthenware jars of this pickle and they were emptied in no time!This pickle is classic for the reason being that it tastes wonderful while freshly made or after a year or say two(if it survives for even a year I mean).There is no time limit for this and its delicious with everything – Rotis,Rice and plain South Indian Curd Rice!

I made this with Sesame Oil as in South India its this which is used for pickling.I would recommend to use this oil for the pickle as no Oil would give that taste and aroma as Sesame Oil.

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Preparation Time – 2 days

Makes – 1 Kg of pickle

INGREDIENTS

1 kg Indian Gooseberries(Amla)

1 Liter Water

4 tsp Asafortida

1 Bottle(approx 1 Liter) Sesame Oil

4 tbsp Fenugreek Seeds(Methi)

2 cups Chili Powder

3 tbsp Mustard Seeds(Rai)

2 tbsp Turmeric Powder

1 1/2 cups Salt

METHOD

Wash the Gooseberries well and dry in the sun.Now poke the Gooseberries with a fork and drop them into the water.Keep them for a day after which they would lose their sourness to some extent.The poking of holes ensures that the Masala goes uniformly into the Gooseberries.

Next day take out the Gooseberries from the water and again let them dry.They should be completely dry with not a drop of water on them.

Meanwhile heat the Sesame oil in a saucepan till very hot.Take off heat and leave to cool till room temperature.

Dry roast the Fenugreek and Mustard Seeds and powder in a Coffee or Spice Grinder.

Heat 1/2 cup Sesame Oil from the already heated oil and heat again.Add asafoetida and the powdered spices.Add the Gooseberries and sprinkle Turmeric Powder.Let them fry for 10 minutes.Then add the Chilli Powder and salt and mix well to coat.

Put the Gooseberries into a clean and dry glass jar.Ensure the Sesame Oil has cooled to room temperature and pour the oil on and around the Gooseberries to envelop them completely.Keep in a cool and dry place.

From next day to a week,keep them in the Sun till the Masalas have been absorbed and they are a little dark.After a week help yourself to some and watch them disappear!

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