Home made Usirikaya Amla Andhra pickle

Making amla (Indian gooseberry) pickle at home is a delightful way to enjoy the health benefits and unique flavor of this fruit. Here’s a simple recipe for making amla pickle:

Ingredients:
Amla (Indian gooseberries) – 500g
Mustard oil – 1/2 cup
Mustard seeds – 2 tablespoons
Fenugreek seeds – 1 tablespoon
Turmeric powder – 1 teaspoon
Red chili powder – 2-3 tablespoons (adjust according to taste)
Asafoetida (hing) – 1/2 teaspoon
Salt – 2-3 tablespoons (adjust to taste)
Jaggery or sugar – 2 tablespoons (optional, adjust to taste)

Instructions:
Prepare the Amla:
Wash the amla thoroughly and dry them completely.
Cut each amla into small pieces, discarding the seeds.

Parboil the Amla:
In a large pot, boil water.
Once the water is boiling, add the amla pieces and let them boil for about 5 minutes.
Drain the water and allow the amla to cool down.

Prepare the Spice Mix:
Dry roast the mustard seeds and fenugreek seeds separately until they turn slightly brown and fragrant. Let them cool completely.
Grind the roasted seeds into a fine powder using a spice grinder or mortar and pestle.

Mixing:
In a bowl, combine the parboiled amla pieces with turmeric powder, red chili powder, asafoetida, salt, and optionally jaggery or sugar.
Add the ground mustard-fenugreek powder to the mixture and mix everything well, ensuring the amla pieces are coated with the spices.

Marinate:
Let the mixture marinate for about an hour to allow the flavors to blend.

Tempering:
Heat mustard oil in a pan until it smokes. Then turn off the heat and let it cool down slightly.
Add mustard seeds to the cooled oil and allow them to crackle.
Pour the tempered oil over the marinated amla mixture and mix well.

Store:
Transfer the pickle into clean, dry glass jars.
Ensure the pickle is fully immersed in oil to prevent spoilage.
Seal the jars tightly with lids.

Maturation:
Allow the pickle to mature for at least a week before consuming.
During this time, the flavors will develop, and the amla pieces will absorb the spices.

Usage:
Serve the amla pickle as a condiment with meals. It goes well with rice, roti, paratha, or any Indian bread.
Use a clean, dry spoon to scoop out the pickle each time to avoid contamination.

Enjoy the tangy and spicy flavor of homemade amla pickle along with the health benefits it offers!