Instant Gooseberry Pickle | Instant Nellikai Pickle | Amla Pickle | Easy Nellikka Achar

Is Amla something that you would like to eat raw? I don't.. I like it when brined or made into a pickle or maybe a chutney or something.. I think it's coz of it's bitter taste and many would agree with me on that.. But it's a very healthy berry loaded with Vitamin C and antioxidants and many other minerals and vitamins. I don't have to elaborate that it's widely used in Ayurvedic medicines and treatments.. They are also low in calories and fat and cholesterol free. 

I have heard that it doesn't lose it's medicinal properties much even after cooked or pickled.. Not sure if it's true.. But believe me when I say that this recipe is one of the best and can make any gooseberry hate eat some ;) There is jaggery added to balance the bitterness and that gives a lift to this pickle :) We love this pickle and make it whenever I find some gooseberries :) So let's see how to make this lip-smacking pickle!

 

Preparation Time : 5 minutes

Cooking Time : 30 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Gooseberry/Nellikka	-	8 nos (1 cup after de-seeding)
Turmeric powder	-	½ tsp
Salt	-	As Needed
Gingelly Oil	-	¼ - ½ cup
Asafoetida	-	2 tsp
Red Chilly Powder	-	1 tbsp
Jaggery	-	½ cup
Lemon jucie/Vinegar	-	Juice of ½ a big lemon/ 3 tbsp vinegar
Mustard	-	2 tsp
Fenugreek	-	2 tsp
Mustard-Fenugreek powder	-	½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Boil the gooseberries with salt and turmeric powder for 10-12 minutes or until cooked. Alternately you can pressure cook for 1 whistle

3. Once cooked, remove the seeds. The gooseberry will have natural cut marks on it. Gently use a knife to remove one wedge and then the remaining wedges can be removed gently using hands. Then remove the seeds and keep aside. If you want to make even smaller pieces, then go ahead and chop them

4. Now take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Then add asaoetida, don't go stingy here :) Add it liberally

5. Then add red chilly powder and saute for a minute. Then add the boiled gooseberries

6. Now add the jaggery. I have used powdered organic jaggery. So added it directly. If using normal big roundels of jaggery, then scrape and take the required amount of jaggery in a pan. Add 2 tbsp water and heat it so that it dissolves completely. Allow it to cool and then filter off the impurities. Do not add more water as it can spoil the pickle. Now add the filtered jaggery syrup to the gooseberries

7. Give a nice mix and then bring it to a boil. Now switch off the flame and add the mustard-fenugreek powder and give a gentle nice stir

8. Then add lemon juice or vinegar. Not both, either one and mix gently

9. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it

Notes:

• If you do not like gooseberry bites in your pickle or want to mask it all together, after cooking the berries, mash them into a smooth paste 
• Add either lemon juice or vinegar. Don't add both. I would suggest to go for lemon juice
• Store in a clean and dry glass container for longer shelf life
• Refrigerate if possible after a day of making the pickle for longer life
• Always use a clean dry spoon to take the pickle from the bottle
• Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,
Chitz

Khatta Meeta Karela | Sweet & Sour Bitter Gourd

Bitter Gourd stir fry with Indian spices & Jaggery

Summer is at it's good mood here & I should admit that I am having a great time. Usually it seems that,  summer here means no snow & frequent rains with sun peaking out once in a while. But this time it's more of the radiant bright yellow hue with less of rains & I sincerely hope it remains the same :) And the pathways & gardens & fences are lined with bright & chirpy flowers in brilliant & bold shades. Even the river that flows through the center of this town looks lush green with the shadow of the big pines & apple & cherry trees on it's banks !! And the days are long as 20 hours, that  you never see the night for nearly 4 months a year,  unless you are a very late sleeper.. Feels heavenly right?? Wait before you decide that this is more better than your hometown :D All these goodness is compensated during the next 8 months of the year, when it snows heavily & you see the sun only for 4 hours a day !! And you can talk about the temperatures in (minus two digit) range :( But, some people do enjoy that weather right, so all together it comes as a package :) So here are some pics for you my friends !!

I have been doing a lot of cooking these days, but the photo shoot does not happen that often & hence it doesn't make it to this space. I had been having a lot of guests & get togethers & some experimental cooking.. Come summer time & it is jolly time for we ladies out here. Frequent get togethers & that implies food, food & a lot of food.. But summer is just an excuse to meet more frequently than in winter :D So coming to today's recipe, it's a bitter gourd stir fry that gels well with rotis & parathas and even with steamed rice & Morukari (Gravy with curd) as I had. Bitter gourd is Deeps' favorite veggie & so it features often in our menu (& hence this space ;)) & I not being a great fan of it, like to experiment with it to suit my taste buds. This recipe is from my mom's old cooking diary which too has a story with it ;) Maybe some other time, I guess I have talked enough for now..  Definitely try this recipe if you are not a great fan of bitter gourd as it has the perfect blend of sweetness & sourness to it which would take you a step closer to liking the healthy veggie !! Some other recipes with bitter gourd that are there in the blog are Pitla, Pavakka Puli Kuzhambu, Pavakya Pulin Curry & Bitter Gourd Fry.. 

Recipe from Ma's ole diary 

Serves: 3-4 persons

I Took: 35 minutes

I Used:

Bitter Gourd/Karela - 500 gm Onions - 2 nos - big - chopped Ginger-Garlic Paste - 1 ½ tbsp Red Chilly powder - ⅓ tsp Coriander powder - ⅓ tsp Amchur (Dry mango) powder - ½ tsp Turmeric powder - ⅓ tsp Jaggery - 4 tsp White Vinegar/Lemon juice - 1 tbsp Oil - 2 tbsp Salt - As Needed

The Way:

1. Wash & scrape the bitter gourd. Remove the seeds and cut them into ½ inch thick pieces
2. Boil them in salt water. I kept on microwave high for 12 minutes. Drain the water & keep aside
3. Heat oil in a pan. Fry onion slices. When they turn translucent add the ginger-garlic paste & saute well
4. Once the raw smell goes off add turmeric powder, red chilly powder, coriander powder, amchur powder, salt & 4-5 tsp of water & mix well
5. Add the boiled bitter gourd pieces and mix well. Cover & keep on low flame for 5-6 minvutes
6. Remove the cover & add jaggery to it. Cover again & cook for 2 minutes 
7. Remove from flame & add the white vinegar OR lemon juice & mix well

Serve hot with parathas or roti or puri

Cheers,

Chitz