Amla Pickle

“Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.”  ~ Skye Gyngell

I have recently returned from a nice long stay at my parent's. Like most people, I am convinced that my mother is absolutely the best cook in the whole world. For over a month I was ‘living to eat’...…eating one meal and looking forward to the next one.

This amla pickle that she made, was among the first things that I tried during my stay. According to me, this is how food should be, no complex procedure or ingredients. This is a simple,  home style pickle, using the most basic ingredients that are a part of most kitchens. 

Incidentally, on my way back home, I came across an article in the in-flight magazine of my chosen air carrier. It was an extensive two page article on the goodness of amlas, talking about how amlas are a storehouse of Vitamin C and are loaded with anti-oxidants. It was so convincingly written that i knew i had to pickle my very own gooseberries, at the earliest. It almost seemed like a divine signal, urging me to get down to making my own 'amle ka achaar' and here it is .....

Amla Pickle

300 gms                 Amlas or gooseberries

2 Tbsp                   Mustard Oil

1 tsp                      Haldi/Turmeric

1 tsp                      Red chilli powder

1.5 tsp                   Ajwain/ Carom seeds

1 Tbsp                   Vinegar

1.5 tsp                   Salt

1. Wash the amlas well and boil them in water till they are fork tender. Take them out of the water and keep.
                                               or 
Put them in a pressure cooker with a little water and give it one whistle. After the whistle immediately drop the pressure by putting the cooker under running water.

2. In a wok or kadhai add mustard oil. Once the oil is heated up add turmeric, ajwain, chilli powder and salt.

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3. Add the cooked amlas and mix till the masala coats the amlas.

4. Finally add the vinegar and mix.

5. Let the pickle cool completely and then store in an airtight container.