Amla Pickle

Avale Nonche / Amla Pickle ........... Method 1:

A little bit of pickle added on to the plate goes a long way. Include this yummy amla / avalo / gooseberry pickle into your daily diet ... A spicy and delicious pickle that is sure to tickle your taste buds ... You can serve this with Dalitoy~Rice or with Idly / Dosa / Roti too ... Yumz ...

Wash and wipe dry about 15-20 avalo / amla. Put it in pressure cooker with one cup of water and pressure cook to one whistle.


Allow to settle for 2 minutes then slowly release the pressure by either covering the whistle with a wet cloth or gently lifting the whistle little at a time while releasing the pressure.







This is to ensure that the avlo /amla does not get over cooked. If not you can just allow the pressure to drop by itself then remove the lid. Remove the avlo /amla and let cool a bit, it gets cut into even pieces by itself. Just remove the pieces gently and throw away the center seed. Cool completely.

For the Pickle Paste : Grind about 10-12 red kashmiri chilly with the cooled water in which the avlo was cooked to a fine paste, when almost done add in 2-3 tblsp of salt, 1 heaped tsp of hing powder fried in 1 tsp oil and 1 tsp of rai (sasam) seeds. 

Grind all for another 3-4 minutes till the masala is well blended and fine. Do not grind for long as the rai (sasam) seeds will then impart bitterness.

In a clean vessel mix both the avalo pieces and the ground masala with a clean steel spoon. You should have a thick consistency for the pickle, do not add more water if absolute necessary, you can add boiled and cooled water.

Mix the pickle well, pour it in sterilized glass bottle, put on the lid and leave it out for 6-8 hrs. Then keep the bottle / container in fridge and remove as and when necessary to be served.