Indian Gooseberry is called Amla(Hindi) or Nellikayi(Kannada) or AvaLe(Konkani). HinDi is a kind of pickle. Usually HinDi looks like a chutney. Amla is a rich source of Vitamin C and has many uses in Ayurvedic medicines.
We make two kinds of pickles with Amla. It is also used in many dishes. But at my home, Amla is synonym with AvaLe HinDi. Aayi’s AvaLe HinDi is very very popular among all our relatives. Amla that we get in our place is of very small in size. So we used to order big Amlas from either Mumbai or Belgaum. Then Aayi would make the pickle and give to all the pickle fan relatives.
The most distinguishing feature of this pickle is the fresh green peppers. We have a pepper plant(creeper) at home and the fresh unripe green peppers are used in this pickle. These fresh peppers are not as spicy as the white or black peppers, but these gel well with the bitter-sour taste of Amla.
Â Have you ever tasted Amla?? If yes, have you tried eating it and drinking a glass of water? Same feeling you will get when you eat this pickle and drink water…Its nothing less than heaven :).
I like to eat this pickle with rice, rotis or even with simple bread. I found the Amla in frozen section of Indian store here.
5-6 big Amlas(AvaLe or Nellikayi)
1/2 tea spn mustard seeds
1/4 tea spn asafoetida(hingu)
1/2 tea spn fenugreek(methi) seeds
1 tea spn chili powder
1 tea spn oil
1/2 tea spn chopped green chilies
1/2 tea spn grated ginger
1 tea spn fresh green unripe pepper
Do not add white or black peppercorns to this pickle. Only green unripe peppercorns can be used for this. If green peppercorns cannot be found, increase the amount of green chilies and ginger for better taste.
Cook Amla with 1 cup water and salt(preferrably use cooker for cooking). Remove the seeds and reserve the pulp.
Grind the pulp with mustard, asafoetida, chili powder and 1/4 tea spn fenugreek seeds (Unlike any other pickles, mustard and fenugreek are not fried for this). Water used for cooking Amla can be used for grinding, but do not add more water.
Heat oil and fry chilies, ginger, peppercorns(if using), little salt and 1/4 tea spn fenugreek seeds. Add this to the amla paste and mix well.
Store in an air tight container in refrigerator. It can be consumed immediately. It remains good for atleast 3-4 months (may be more than that).
Preparation time : 30mins