Even the word Urugai,achar,pickle makes me drool.This amla pickle is my grandma’s recipe.This is the way the amla pickle is quite often prepared in my home.During my pregnancy I had a huge craving for this pickle.Whenever I went to Lulu during that time I was always driven by the pickling flavors from the pickle counter.Whereas any other smell was haunting me a lot.Pickle smell was something heavenly to me.I was missing mom’s food that time.I was seriously craving for my aunt’s amla pickle.When I went back home there was big bottle of amla pickle waiting for me.
Preparation Time: 5 mins
Cooking Time: 20 mins
INGREDIENTS REQUIRED
Amla/Gooseberry – 250 g(around 12 nos)
For Roasting and Grinding
Gingelly oil – 2 tsp
Dried Red chilli – 3
Kashmiri Red chilli – 3
Cumin seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Garlic – 2 cloves
For Tempering
Gingelly oil – 4 tbsp
Mustard seeds – 1/2 tsp
Salt – 1/2 tbsp or add as required
Asafoetida – 1/8 tsp
METHOD
1. Rinse Amla/Gooseberry well in water. Steam them in an Idli maker or any pot till they become soft and open up by itself. Allow them to cool down. Then remove the seeds in it and separate the amla into segments.
2. In a kadai add oil and roast the ingredients given For Roasting and Grinding. Allow them to cool down. Then transfer them to a grinding jar and grind them into a coarse powder.
3. Now in the same pan add gingelly oil. When it is hot enough. Add mustard seeds. Let them crackle. Add asafoetida, Cooked amla. Fry them in oil for about 2 – 3 minutes. Then add the ground coarse powder and salt.Mix them well. Allow them to cool down.Then transfer it to a air tight container. Store in Refrigerator.Mix well with a dry spoon before use.
