Indian Gooseberry, also known as Amla, is known for its high vitamin-C content. It provides remedies for many diseases, so it is widely used in Ayurveda treatment. Gooseberry contains many minerals and vitamins increases skin health, promotes healthier hair.So try to consume fresh gooseberries just like that.Here i have used big varieties of gooseberries. If you are using smaller ones, you dont have to cut. Also this dry preparation you can store for long time.
- Gooseberry – 10
- Chilly powder – 2 tablespoon (Better use Kashmiri chilly powder)
- Garlic – 5
- Ginger – a small piece
- Fenugreek powder – 1/4 teaspoon
- Asafoetida /hing – 1/4 teaspoon
- Dry red chilies – 2
- Curry leaves – 1 sprig
- Gingelly oil – 2 tablespoon
- Vinegar – 2 tablespoon
- Wash and clean the gooseberries. Steam them until they get soft. Pat dry. Remove the seeds,cut into small pieces and keep aside.
- Heat oil in a deep pan. Splutter mustard and fry dry red chillies. Add garlic cloves, ginger,curry leaves and stir until garlic turns reddish brown.
- Bring down the heat to low and add chilly powder, fenugreek powder, hing and salt. Stir for few seconds and add vinegar.
- When it starts boiling, add the steamed goose berries and mix well. Switch off when the pickle gets dry. Store in a clean, dry airtight container. It may take one or two days for the spices to blend together with the gooseberry. Keep refrigerated after 2 days.