WHAT YOU NEED:
Indian gooseberry - 20 -25
Red chilly - 20- 22
Mustard Seeds - 2 tsp + 1 tsp
Methi seeds - 1 tsp
Asafoetida - a big piece
Turmeric powder - 1/4 tsp
Lemon juice - 1/4 cup
Sesame oil/ mustard oil / vegetable oil - 1 tbs
Salt (crystals or sea salt) - 2 big handfuls
HOW TO MAKE:
Wash gooseberry thoroughly, then pat dry.
Slit the gooseberry with knife on 2 sides.
Boil salt in 2cups of water for few minutes. Allow it to cool.
Dry roast red chilly, mustard and methi seeds separately.
Roast asafoetida and turmeric too.
Powder the roasted ingredients.
Mix gooseberry and spice powder along with salt water.
Add lemon juice and stir well with spoon.
Keep covered for a week, but stir the pickle each day once.
If you find the salt is less then put table salt over it.
After a week, ( I removed the seeds from the gooseberry)
Heat a small pan with one tbsp mustard oil and splutter 1 tsp mustard seeds.
Pour this seasoning over the pickle.
Store the Pickle in a dry jar. I have stored it in the fridge.
Serve Avale Nonche / Amla Pickle as a side dish.