Recipe for Andhra Style Gooseberry Pickle ( Aamla Pickle)

Name: Recipe for Andhra-Style Gooseberry Pickle (Aamla Pickle)
Prep time: 10 min
Cook time: 20 min
Ingredients: 13-15 Gooseberries; 200 gm Sesame Oil; 1 tsp Fenugreek Seeds (Methi Seeds); 1 tsp Cumin Seeds (Jeera); 2 tbsp Mustard Seeds; ½ tsp Asafoetida (Heeng); 5-6 Garlic Cloves; 5-6 Dry Red Chillies; ½ tsp Turmeric Powder; 3 tbsp Kashmiri Red Chilli Powder; 3 tbsp Salt

Indian gooseberries ( known as Aamla) are packed with nutrients. They are a great source of vitamin C and are known for improving eyesight, hair growth and immunity. It is because of these benefits that this fruit has found its way into many Indian recipes.

Recently on a visit to an Indian store near my place, I spotted Indian gooseberries and decided to buy some to make a delicious Andhra-style Aamla pickle. The southern state of Andhra Pradesh in India is known for its pickles, chutneys and the generous use of spices to make many delicious dishes. Since this pickle is made in the Andhrya style, it is hot and spicy. It can be paired with many Indian dishes; for example, it is a perfect accompaniment to curd rice, Dal and Rice, Paranthas etc.

So, let’s start with this quick and easy recipe for Andhra Style Gooseberry Pickle ( Aamla Pickle).

Ingredients needed for Andhra Style Gooseberry Pickle ( Aamla Pickle):

13-15 Gooseberries
200 gm Sesame Oil
1 tsp Fenugreek Seeds (Methi Seeds)
1 tsp Cumin Seeds (Jeera)
2 tbsp Mustard Seeds
½ tsp Asafoetida (Heeng)
5-6 Garlic Cloves
5-6 Dry Red Chillies
½ tsp Turmeric Powder
3 tbsp Kashmiri Red Chilli Powder OR 5-6 Dry Kashmiri Red Chillies
3 tbsp Salt

Method to make Andhra Style Gooseberry Pickle ( Aamla Pickle):

Wash the gooseberries. Wipe them with a clean cloth and leave them on the kitchen counter till there is no water/moisture.
On medium heat, toast fenugreek seeds, cumin seeds and mustard seeds. Constantly mix so that they don’t get burnt. When the fenugreek seeds change colour and the mustard seeds start crackling, remove them from heat. Transfer to a mixie jar and let them cool.
Once the seeds cool, grind them to a fine powder.
Add red chilli powder to this powder OR add Kashmiri red chillies and grind it all together.
Slit the gooseberries along their natural lines.
Heat oil in a pan. On medium heat, fry the gooseberries till they feel slightly tender. Insert a fork/knife and check. It should go in without pressing too hard. It shouldn’t go in very easily either). It should be cooked yet firm. Remove the gooseberries into a mixing bowl.
You can either let the gooseberries stay as they are OR separate the pieces with the help of the slits that you had cut before frying them.
In the same oil, fry garlic and dry red chillies. Add asafoetida and turmeric powder and remove from heat.
Transfer this fried mixture to the mixing bowl that has the fried gooseberries.
Add the roasted powder.
Add salt and mix well.
Transfer to a clean and dry glass jar. Cover and rest at room temperature for a day. In a day, all the spices will render their favour, and the juices from the gooseberries will get released, and the pickle will be ready for consumption.

Some Important Tips:

Try to buy gooseberries that have minimum stains and cuts. Also, the greener they are, the more favour they have.
I have used sesame oil. It gives the most authentic taste. However, if you wish, you can replace it with sunflower or groundnut oil.
The quantity of salt in the pickle will determine its shelf life. The amount of salt mentioned in my recipe is perfect and ensures a shelf life of 6 months. However, sometimes the amount of salt can change according to the gooseberries used ( fresh/old, more moisture/less moisture). So, taste and adjust the salt. If you are still unsure, to be on the safe side, store the pickle in the fridge.
The quantity of red chillies ( powdered or whole red chillies) is according to my taste. You can increase or decrease it as per your liking.
It is important to store the pickle in a clean and dry glass/ceramic jar with a tight lid so that it doesn’t come in contact with dust and moisture. Also, while taking the pickle, always use a clean and dry spoon.

Equipment used:

Mixing bowl: https://amzn.to/44aY9NN
Pan: https://amzn.to/3JITWZi
Knife set: https://amzn.to/3Lg64Bj
Mixer:
Option 1 Bosch:https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Option 2: Preethi:https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)

Ingredient Sourcing in Germany:

You can easity get the ingredients needed for the recipe from any Indian store near you. You can even buy from the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.