Indian Goosberry Pickles (Awla Ka Achar)

Benfits of gooseberry(aawla)

Awla is the source of good health. According to encyclopedia:-

 These fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g,^[12] the specific contents are disputed, and the overall antioxidant strength of amla may derive instead from its high density of ellagitannins^[13] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).^[14] It also containspunicafolin and phyllanemblinin A, phyllanemblin other polyphenols: flavonoids, kaempferol, ellagic acid and gallic acid.^[13][15]

Gooseberry Pickle( Awle Ka Achar)

Ingrediants

Fennel seeds(Saunf) 1/2 tbsp
Fenugreek (Methi)1/2 tbsp
Black musturd seeds(Raai)1 tbsp
Cumin (Jeera ) 1tbsp
Carom Seeds (Ajwain)1/2 tbs
Nigella  (Kalonji ,Mangrail)1/2tbs
Coriander seeds (Dhaniya)1 tbsp
Red chili powder 2 tbsp or according to taste
Mustard oil (Sarso tel) 1 cup
Turmeric powder(Haldi) 1tbsp
Indian Gooseberry(Awla) 500gm
Salt(namak) to taste

Method

 1) Boil the Gooseberry(Awla) in a presure cooker with water for 1 whistle . Drain and allow to cool.    Cut the Awla ito pieces and discard the seeds. let them dry in to sunlight for 4to5 hour

2) Heat the pan add Cumin Seeds(Jeera) ,Fenugreek(Methi),Coriander Seeds(Dhaniya),      Negella(Kalaunji ), Fennel Seeds(saunf) and Carom Seeds(Ajwaain) saute them on low flame for 1    to 2 min . drain and coarsely ground.

3) Add Mustard Oil ,Salt, Red Chili, Turmeric Powder and all coarsely grounded spices with  Gooseberry (Awala) and toss well.

4)Bottle the pickle in a sterillised glass jar.

5)This pickle can store for up to 2 to 3 months.