Gooseberry or Amla Pickle

Ingredients:

20 large gooseberries
30 red chiles
lemon sized tamarind
2 Tbsp mustard
1/2 Tbsp fenugreek
1 1/2 Tbsp salt
1/2 tsp oil
12 tsp turmeric
1 tsp mustard for seasoning

Instructions:

Wash and clean the Gooseberry well. Dry them with a towel or paper towel. Grind to a coarse paste in a mixer.

Heat a kadai and dry roast the mustard, fenugreek and chiles. When cool grind in a mixer to a powder. Soak tamarind and extract thick pulp from the tamarind and set aside. Heat oil in kadai/pan and mustard and when it splutters, add the gooseberry. Saute for about 5 minutes. Now add the powder, salt and mix well. Keep stirring well for 5 minutes.

Now add the tamarind extract and mix well. Simmer on low heat stirring until thokku consistency as shown and oil starts to separate. Store in a clean dry glass bottle or container.

TIPS: Use red chiles according to your taste. Pickles are usually very spicy and salty with lot of oil. Oil and salt helps in preserving the pickle for a long time.

From cilantroonline.com