Instant Amla Pickle - 2 Ways

Indian Gooseberry or Amla as we call it are loaded with nutrients. High in Vitamin C and dietary fibre, these little fruits though sour has varied uses in India. 

I remember my childhood days when how my mother used to buy nice big sized gooseberries and keep them soaked in turmeric and salt water in a glass jar for two days and we used eat those pickled amlas so greedily. I find it the best way to eat them raw.

Amlas are difficult to be eaten raw and so to eliminate its sour taste we try to experiment with it in some way or the other. My mom used to prepare Instant amla pickle and so does my mom in law. Both of them have their own unique methods and I love both of them. Both my Mothers have inherited their respective recipes from their Mother in law. Sharing with you both the recipes.

Method 1

Ingredients     

1 Amla 

1 tbsp Ginger Juliennes

1 tbsp Chopped Green Chillies

1 tsp Jaggery(Gur) 

Salt to taste

1 tbsp Ghee

1/2 tsp Kalonji (Onion Seeds)

1/2 tsp Saunf (Fennel Seeds)

Method

• Cut Amla into thin slices, ginger into small juliennes and chillies into small pieces.
• I have used non spicy(light green colour) chillies.
• In a pan heat the ghee. As it turns warm add the ginger and amla slices. Cook them on medium flame.
• As they turn soft add the chillies, kalonji and saunf. Stir to mix.
• Switch off the flame and add salt and jaggery. Mix well. The hot ghee will melt the jaggery. Once it is melted mix again and remove in serving bowl.
• Your pickle is ready to serve.

Method 2

Ingredients

1 Amla - Big Size 

1 tbsp Mustard Oil

1 tsp Mustard Seed

1/2 tsp Jeera

Pinch Turmeric

Pinch Hing

1 tsp Dry coriander powder

Pinch Aamchur powder

Salt to Taste

1 tsp Red Chilli Powder

Method

• Boil an amla and deseed it. 
• In a pan heat the mustard oil. Once the oil is hot put the mustard seeds and as they splutter switch off the flame. Let the temperature of oil go down before adding other spices. 
• In a minute the oil will become warm, now add Jeera, hing, aamchur powder, red chilli powder, turmeric, coriander powder and salt. Mix well.
• Now add the amla pieces and mix it well to coat the spices to the amla.
• Remove in serving bowl.

Tips

• You can store both the pickles for 2 -3 days in refrigerator. If refrigerated then let them come to room temperature before serving or microwave them for 10 seconds.
• If you don't like mustard oil then use any refined oil or a combination of mustard and refined oil. 
• Do not put spices in hot oil as they shall get burnt so let its temperature go down before adding spices to it.

Serve them with hot parathas or anything you like to eat. Make these instant pickles and keep your family warm with these winter special pickles. 

Do share your experiences and queries with me in the comment section below.

Till then,

Stay happy Stay Healthy!