Amla Pickle

Amla pickle, also known as Indian gooseberry pickle, is a tangy and spicy condiment that pairs well with various Indian dishes.

Ingredients:

• 250g fresh amla (Indian gooseberries)
• 2 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon fennel seeds (saunf)
• 1/2 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon jaggery or sugar (optional, for sweetness)
• 1 tablespoon lemon juice (optional, for extra tanginess)

Instructions:

1. Prepare Amla:

   • Wash the amla thoroughly and pat them dry. Remove the seeds and cut them into small pieces.

2. Parboil Amla:

   • Boil the amla pieces in water for about 3-4 minutes. This helps to soften them a bit.

3. Drain and Dry:

   • Drain the boiled amla pieces and let them cool. Ensure they are completely dry before proceeding.

4. Tempering (Tadka):

   • In a pan, heat mustard oil until it starts to smoke. Allow it to cool slightly.
   • Add mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Let them splutter.

5. Add Spices:

   • Add turmeric powder, red chili powder, and coriander powder. Stir well.

6. Add Amla:

   • Add the parboiled and dried amla pieces to the pan. Mix them well with the spices.

7. Season:

   • Add salt and mix thoroughly. Adjust the salt according to your taste.

8. Optional: Add Sweetness and Tanginess:

   • If you prefer a slightly sweet and tangy taste, you can add jaggery or sugar for sweetness and lemon juice for tanginess.

9. Cooking:

   • Cook the amla pieces in the spice mixture for about 5-7 minutes. Stir occasionally to ensure the amla are well-coated with the spices.

10. Cool and Store:

    • Allow the pickle to cool completely. Once cooled, transfer it to a clean, dry jar for storage.

11. Maturation:

    • Let the amla pickle mature for a day or two to allow the flavors to develop.

12. Serve:

    • Amla pickle is ready to be served. Enjoy it as a condiment with rice, roti, or any Indian meal.

Tips:

• You can adjust the amount of chili powder according to your spice preference.
• Use non-iodized salt for pickling.
• Ensure the Amla pieces are completely dry before adding them to the spiced oil to prevent spoilage.
• Sterilize your jars before storing the pickle for longer shelf life.

This Amla Pickle recipe provides a balance of spice, tanginess, and a hint of sweetness. Adjust the spice levels and sweetness according to your preference.