Amla Ki Launji (Indian Gooseberry Pickle)

Preparation

• 1
  Pressure cook the gooseberries/amla for 3 whistles.
• 2
  Remove the seeds and separate the segments.
• 3
  Chop ginger as long slices, and green chillies in big pieces.
• 4
  Heat oil in a pan, add fenugreek and fennel seeds, and when it starts crackling add amla, ginger and green chillies.
• 5
  Saute for few minutes on low flame.
• 6
  Add all the spices and sugar and mix. Cover and cook on a low flame for 5-7 minutes or till the gravy thickens.
• 7
  Wait for the dish to cool down completely, and then store in a jar.