Gooseberry / Amla (fresh/ frozen) 12
Urad Dal Red Chile Powder 2 tbsps
Fenugreek Seeds Powder 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves a few (optional)
Turmeric Powder a big pinch
Asafoetida a big pinch
Salt to taste
Oil 1 – 1 1/2 Cup
Method of preparation:
Wash, clean and pat dry gooseberry.
Using a paring knife, make small cuts in gooseberry without breaking it down.
Heat oil in a sauce pot, add urad dal, mustard seeds, cumin seeds, curry leaves , fenugreek seeds powder and asafoetida.
Then add gooseberry, turmeric powder and salt.
Lightly cover and cook for about 3 – 5 minutes or until gooseberry turns soft from inside.
Uncover, remove from heat and cool the mixture to room temperature.
Now add urad dal red chile powder and mix thoroughly.
Store in a clean long jar and always refrigerate.
Adjust salt every two days to avoid spoilage.
Notes: Make sure the pickled gooseberry is soaked in its own oil at all times.