Nellikkai Pickle/ amla Pickle
Nellikkai Pickle/ amla Pickle, should not be considered as a pickle. Amla pickle is another way of consuming them, which loaded with tonnes of medicinal values.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 people
- 500 grams Gooseberries / Nellikkai/amla
- 3 tbsp Pickle Powder or as required
- 1/2 tsp Salt or as required
- 5 tbsp Sesame seed oil
- 1 tsp Black Mustard Seeds
- 1 tsp Asafoetida
I was left with only frozen gooseberries this time. I felt that its unique bitterness is lesser here. But other than this, I satisfied with the texture and the taste. Remove gooseberries from the pack and allow them in the room temperature for about 2-3 hours for thawing. A big NO NO to thaw them in a microwave.
Once they came to the room temperature, blanch them in hot water. Blanching is nothing but adding them in hot water. and allowing them there for about 1 minute. After a minute, remove them from the hot water. Again let them come to room temperature.
Chop them into bug chunks, along with the seeds.
Add 1 tsp of pickle powder.
Heat oil in the pan, add mustard seeds and allow them to splutter.
Add gooseberries, salt, and pickle powder and saute it for 2 minutes. Stir them occasionally and make sure the pickle powder gets evenly coated. Remove from the fire.
Let them gets cooled. Transfer and store gooseberries to the air tight container.
Calories: 45kcal | Carbohydrates: 3g | Fat: 3g | Sodium: 58mg | Potassium: 64mg | Fiber: 1g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.4mg