Gooseberry pickle / Amla achar/ Nellikayi uppinakayi

This is an instant pickle and can be stored for 6 to 8 months in the refrigerator also. Just ensure to prepare it during the season.

Servings - Approx. half litre

Ingredients 

Gooseberry / Amla /Nellikayi - 10 to 15

Fresh tamarind - 8 to 10

Red chillies - 15 to 20

Mustard seeds - 2 tsp

Oil - 2 tbsp

Salt to taste

Steps to prepare

1. Wash gooseberry and fresh tamarind to get rid of any mud sticking to it.

2. Boil water  and add tamarind, continue to boil for 2 mins. Water should be enough to submerge all tamarind. Let it sit for at least half an hr.

3. Squeeze pulp out of tamarind and then filter it out.

4. Meanwhile, grind mustard seeds and red chillies to a smooth paste. Water can be used a little for grinding.

5. Add the paste to extracted tamarind juice and mix.

6. Add whole or cut gooseberry to the mixture, also add salt and mix well.

7. Now in a small pan, add oil and mustard seeds, when it crackles, add hing to it.

8. Pour the oil to the pickle and pickle is ready to be eaten.