A spicy, hot and sour pickle which is rich in Vitamin C and tastes very good with Curd rice , Bread and Parathas. Make this Mashed Gooseberry Pickle and enjoy its goodness.
Ingredients for making Mashed Amla Pickle:
- Fresh Gooseberries 12
- Red chilli powder 2 tea spoons full
- Salt 1 ½ tea spoons
- Tamarind a gooseberry size torn into small pieces
- Fenugreek 1 tea spoon
- Jagerry a gooseberry size
- Sesame oil 4 tb spoons
- Mustard seeds 1 tea spoon
- Hing powder ½ tea spoon
How to make Mashed Amla Pickle?
Wash the gooseberries and microwave them or steam them to soft. Remove the seeds and keep aside.
Dry roast the fenugreek to brown and powder them and keep it aside.
Add all the ingredients except oil, mustard seeds and fenugreek powder with the boiled and deseeded gooseberries and grind them to paste with out water and keep aside.
Heat a heavy bottomed kadai with oil. Add the mustard seeds. After it gets spluttered, add the ground paste and keep stirring in medium flame.
When it thickens and starts rolling together without sticking to the pan, add the fenugreek powder and mix well. Now the pickle is ready.