Nellikka Achar | Gooseberry (Amla) Pickle

Nellikka Achar/Amla pickle is one of the pickles that mom used to prepare at home frequently.Amla is packed highly with vitamin C and is known to reduce blood sugar levels(read more here).I love the tangy flavors of this pickle but kids don't favor much to this taste.Love to have a bowl of khichdi or curd rice with this tempting pickle.The pics shown are taken on the day pickle was made but after a few days(a week or more) the pickle turned completely blended with spices and softened.Do give it a try if you crave for some,Enjoy !!!

Ingredients
amla ;fresh or frozen 12-15
mustard seeds 1tsp
ginger chopped 1 tbsp
garlic chopped 1 tbsp
vinegar 1/4 cup
chilly powder  4 tbsp
asafoetida/hing 1/2 tsp
turmeric powder 1/2 tsp
fenugreek powder(uluva podi) 1/4 tsp 
curry leaves few
salt to taste
sesame(gingelly) oil 4-5 tbsp

Method

• Wash and steam the amla(gooseberry) in a steamer until soft.Frozen ones once thawed take less time to cook whereas fresh ones take longer.Let it cool,then cut in slices and remove pits(seed).Keep aside.(don't discard the steamed water)

• Heat oil in a pan(non reactive preferably) and splutter mustard seeds.Add in curry leaves,saute ginger and garlic chopped until raw smell disappears.

• Add in the spice powders and saute about a minute,add in the cut nellikka(amla).Toss well.Add half the reserved water and salt.Add more water if you want the consistency slightly watery.

• Let it cook a minute or thickened.Add the vinegar.Switch off flame.
• Cool completely before storing in bottles.

  
Servings ~ a small bottle

NOTES
* You can omit adding the water if you wish a dry amla pickle.
* You should use clean,dry bottles to store pickles.Always cover the lid tightly and always use clean dry spoon to scoop out pickle.Else,there are chances of fungus.
* You can use this pickle the same day onwards but it always softens up as you store longer.



Read more pickle recipes,here.