Gooseberry pickle/Nellikai pickle/Amla pickle

Ingredients
Gooseberry / nellikai/ amla- 14
Sesame oil-3 tbsp
Garlic -15 pods
Green chilli (chopped) -1 tbsp
Curry leaves
Chilli powder - 2 tbsp
Kashmiri chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Asafoetida powder/ hing - 1/4 tsp
Fenugreek powder- 1/4 tsp
Mustard seeds - 1 tsp
Fenugreek seeds  - 1/4 tsp
Dry red chilli - 2
Vinegar - 4 tbsp
Water - 1 cup
Salt

 How to make

1. Clean the gooseberry and pat dry with a kitchen towel. 
2. In a clay pan/ normal pan,  add 3 tbsp of Sesame oil. Let it heat. Now add mustard seeds.
3. Allow it to splutter. Now add the fenugreek seeds. 
4. Add the dry red chilli and curry leaves. Stir it for a minute. Don't burn it.
5. Add the chopped garlic pods and green chilli. Stir it for about 3 min.
6. In a bowl combine all the powder. Now add the powder to the pan. Stir it till the raw smell goes off. 
7. Now add 1 cup of boiled water . Add about 4 tbsp of vinegar. Allow it to boil.
8. Add the  gooseberry and combine it with the powder. Add required salt.
9. Switch off the flame. Allow it to cool and store it in a air tight container. You can start to use the pickle after 10 days

Notes

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