Spicy Amla Pickle / Amla ( Nellikkai ) Achar / Gooseberry Pickle …Step by Step

• It is very rich in Vit. C & is considered to have more vitamin content than apple ( 1 Amla = 2 Apples )
• Improves eyesight, strengthen the lungs & very good for heart.
• As it contains tannins, it retains most of the vitamin content, even in dried form.
• Provides remedies for many diseases, so widely used in ayurvedic medicines.
• Improves muscle tone & acts as an anti-oxidant.
• It enhances food absorption, good for skin & promotes healthier hair.

• Gooseberry/Nellikka/Amla          - ½ kg
• Gingely oil                                - 3 to 4 tbsp
• Mustard seeds                          - ½ tsp
• Fenugreek seeds                       - ½ tsp
• Whole dry red chilly                   - 3 to 4
• Kashmiri red chilly pwd              - 3 to 4 tsp (increase or decrease as per your spicy choice)
• Turmeric pwd                            - ¼ tsp
• Asafetida/ Hing                         - a pinch
• Vinegar                                     - ¼ cup
• Sugar                                       - ½ tsp
• Salt to taste

1. Wash the Amla nicely & dry completely.
2. Put it in a steamer & steam cook for 10 mins.

3. When you open the lid of the steamer, you can see that the nellikai has slit open on its own & the flesh has cooked soft and fall away from the seed.

4. Allow it to come to room temperature.
5. Simply de-seed and split it into 4 or 6 with a knife.

6. Heat gingely oil in a kadai / wok.
7. Put in mustard seeds and allow it to crack.
8. Simmer the fire, add fenugreek seeds, dry broken red chilly.
9. Sauté for few seconds.
10. Add red chilly pwd, turmeric pwd, asafetida pwd and salt.

11. Sauté the spices in the oil till the raw smell diminishes.

12. Do take care not to burn the chilly pwd, so put the flame on low.
13. Add sugar..this is to balance the spices.
14. Add the Amla / Nellikkai & mix well.

15. Turn off flame .
16. Let it cool completely.

17. Then add the vinegar & mix well.

18. Store it in a dry airtight container and use after 3 days.

20. It makes a lipsmacking combo with  curd  rice.