Gooseberries / Amla 2 cups
Turmeric Powder 2 tbsps
Salt 3/4 – 1 cup
Cumin Seeds 1 tsp
Fresh Red / Green Chiles 2
Cilantro few sprigs
Method of preparation:
Clean, wash, pluck and pat dry cilantro leaves.
Remove stems, wash and pat dry green chiles.
Wash gooseberries and pat them dry.
Leave the gooseberries under sun for few hours if possible to make sure they are completely dried.
Use a knife to make multiple deep slits on each gooseberry.
Apply turmeric powder and if possible pound the gooseberries a little with pestle.
Traditionally, big mortar and pestle is used to pound the gooseberries.
Store all the mashed gooseberries in a clean dry ceramic jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the picked gooseberries with salt and store tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.
When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chiles in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.
Notes: If using frozen gooseberries, make sure to dry them under sun for a little longer and remember to use the pickle made of these within a few days.