Indian Gooseberry Pickle | Amla Pickle | Nellikayi Uppinakayi

Amla or Indian Gooseberry is well known in Ayurveda because of its medicinal values. It is told that eating one Gooseberry daily is good for our health. Gooseberry is commonly used in varieties of pickles, murabba, squash, chyavan prash, chutney, tambli, etc. Gooseberry is good for keeping the hair and skin healthy. For all the stomach related problems, gooseberry is a good remedy.
During our school days, we used to pick fresh gooseberries when its the season and were dipping them in water with added salt and crushed hot chillies. They taste very good and we enjoyed eating them daily.
One of my friends was asking me couple of months back to share the recipe of Gooseberry Pickle. I prepared the pickle and clicked the picks to share, but didn't get time to share! Now, after coming back from my India trip, I am sharing the recipe of Gooseberry Pickle with you all. Do try this pickle when you get gooseberries next time and share your feedback!

Preparation time: 35 - 40 minutes
Difficulty level: Medium
Yield: 400 to 450 gm pickle (approx)

Ingredients:

• Indian Gooseberry / Amla - 340 gm (14 - 15 large gooseberries)
• Water - 2 cups (1 cup = 180 ml)
• Salt - 10 tbsp or as needed
• Asafoetida / hing - 1/2 tsp
• Jeera / Cumin seeds - 1 1/2 tsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 3 1/2 tsp
• Red chilli powder - 6 tbsp (or as needed)
• Lemon - 1 large

For tempering: Oil - 5 tbsp, Mustard seeds - 1 tsp, Asafoetida - big pinch

Method:

• Take 2 cups of water, add around 4 table spoon of salt to it. Bring it to boil. After its boiled for 4 - 5 minutes, add gooseberries. Cook them for 4 - 5 minutes and switch off the flame. Close the lid and allow to cool.
• Dry roast cumin seeds, mustard seeds and asafoetida till aromatic. Add turmeric powder and switch off the flame. Make it a fine powder along with 2 tbsp of salt.
• When the gooseberries are cool, cut them and separate the seeds. Don't discard the salt water.
• Take the gooseberry pieces in a mixing bowl. Add the pickle masala powder you prepared before. Add red chilli powder as required. Add around 7 tbsp of salt water to adjust the consistency. Also add lime squeeze and mix it nicely. Check and adjust the taste. 
• Heat oil in a wok. Temper with mustard seeds and asafoetida. Once it cools down, mix it with the pickle.
• Enjoy the tasty pickle with rice and curd!

Tips:

• If fresh gooseberries are not available, you can you frozen ones! I have used frozen gooseberries here.

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