Posted on
16 October 2012
by
Anjana Chaturvedi
Amla Ki Launji (Indian Gooseberry Pickle)
Ingredients
Fresh Indian Gooseberries (Amla) - 8
Green Chillies -5
Ginger -1 inch
Sugar - 5 tablespoons
Chilli powder - 1 teaspoon
Turmeric - 1/3 teaspoon
Salt - 1 teaspoon
Oil - 3 tablespoons
Fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Preparation
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Pressure cook the gooseberries/amla for 3 whistles.
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Remove the seeds and separate the segments.
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Chop ginger as long slices, and green chillies in big pieces.
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Heat oil in a pan, add fenugreek and fennel seeds, and when it starts crackling add amla, ginger and green chillies.
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Saute for few minutes on low flame.
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Add all the spices and sugar and mix. Cover and cook on a low flame for 5-7 minutes or till the gravy thickens.
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Wait for the dish to cool down completely, and then store in a jar.
Cooks Note
Tangy Indian Gooseberry Chutney. Serving Suggestions: serve as an accompaniment with any daal or curry.