Amlas are considered to be the elixir of good health and are packed with vitamin C.
Fresh amlas are abundantly available in the winter and like raw mangoes, they can be preserved in several ways to provide a whole year’s supply of amla pickles or murabbas.
This piquant amla delicacy is spiced with chilli, fenugreek, fennel and nigella seeds. I have boiled the amlas to remove their bitter juices.
Also I have reduced the quantity of mustard oil, but you can add more if you wish to preserve the pickle for a longer period at room temperature.
Choose refrigeration instead to increase the shelf life. It takes about 3 to 4 days for this pickle to mature in the sun before you are ready to eat it.
10 (250 grams) amlas (indian gooseberries)
3 tsp split fenugreek seeds (methi na kuria)
3 tsp fennel seeds (saunf) , coarsely ground
1 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
3 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tbsp mustard (rai / sarson) oil
1 1/2 tsp salt
Boil the amlas in water for approx. 8 to 10 minutes. Drain and allow to cool. Cut the amlas into wedges and discard the seeds.
Combine the mustard oil, crushed fenugreek seeds, fennel seeds, nigella seeds, asafoetida, chilli powder, turmeric powder and salt and mix well.
Add the amla pieces and toss well.
Bottle the pickle in a sterilised glass jar. Keep the jar in the sun for 3 to 4 days.
This pickle can be stored for upto 1 month at room temperature or refrigerated for upto 6 months.