Other names: Gooseberry pickles , Nellikkai urugai, Periya nellikkai oorukai.
Ingredients:Amla - 25 (I used frozen)
gingelly oil - 1/2 cup
Vinegar (white) - 1/2 cup
red chilly powder - 1/2 cup
salt - 1/2 cup (per taste)
turmeric powder - 1/2 tsp
asafoetida (kayam / hing) - 1/4 tsp
To dry roast and grind:mustard seed (kadugu)- 1 tbsp
fenugreek (venthayam) - 1 tsp
Method:Wash the amla, pat dry with a clean kitchen towel and let dry in shade for an hour.
If using frozen ones, then just de-freeze them by keeping in room temperature.
Dry roast the items given and make a fine powder.
In a wok, pour the oil and let a tsp of mustard to crackle.
Then slide in the amla along with hing, turmeric and fry till it starts turning pale. Then add the red chilly powder , powdered masala, salt and fry well to get rid of the raw smell.
Let it cool completely. Then add the vinegar and mix well. Store it in a dry glass bottle / porcelain pickle jar.
Note:*We can add lemon juice also , but I am not sure of the shelf-life.
*I have seen my mom preparing this pickle without vinegar or lemon. But it will need a good sun-drying process, lesser oil, great hygiene and little more salt. By prolonged sun-drying, that pickle can stay for an year or more in the cupboard.
Updated on Jan 24, 2013: