One of the traditional sides of Indian meal, which is easy to make, but is vanishing from our kitchens today is this Aamla Achaar or the Indian Gooseberry Pickle. Aamla is the richest source of Vitamin C around us. Everything about this achaar is simple and easy. Just a few ingredients, use your Indian intuition, and whip up this beauty in no time. Let’s get started.
- 8-10 Aamla (Gooseberries)
- 2-3 tbsp Mustard oil (Cold Pressed or Kachi ghani is preferred)
- 1 tsp Jwain (Ajwain/Carrom seeds)
- 1 tsp Haldi (Turmeric)
- 1 tsp Loon (Namak/Salt)
- 1/2-1 tsp Red Chilli Powder (According to your taste)
- 3/4 tsp Saron (Mustard seeds)
Method of preparation:
- Put the oil in a small kadhai/wok. I prefer using an iron one for the crispiness, and for the health benefits.
- Heat it up and add the aamla (gooseberries), washed and wiped up.
- Cook the aamla berries for sometime, till you see a slight change in colour. The should become yellowish pale. Also, should soften up a little by now. Keep in mind that they should be soft to bite, but should not be mushy.
- Once the Aamlas have started turning a little brown, add in all the spices. Add Jwain, Haldi, Loon, Chilli powder and Saron seeds.
- Mix all of it together. It would give a coating over the aamlas. Put a lid on, so that the Aamlas get sufficient steam to get cooked properly.
- The achaar is ready!
Put it in a container which has been washed and dried properly. Even one drop of water in the container would spoil the whole batch. A classic age old method is, drying the jar in the sun.
Tadaa! Bring back the this good old side dish back to our tables, and take in Viatamin C in a sassy and natural form instead of the boring artificial supplements!