AAVALO GINGER GARLIC EDGAI / GOOSEBERRY GINGER GARLIC PICKLE / Amla Achar

Goose berry is called Aavalo in Konkani.

Gooseberry is a fruit with lots of health benifits and also a rich source of Vitamin C.

We can prepare varieties of Gooseberry pickles.

Aavalo Ginger Garlic Edgai is a Gooseberry pickle adding Ginger and Garlic with Mustard seasoning.

The following ingredients are needed to prepare this Goose berry pickle.

Ingredients:-

Gooseberry.             -15big size
Salt.                         - to taste.
Water.                      -1 flakescup
Gingelly oil.            -3tbsp
Mustard seeds.        -1tsp
Ginger.                    -a big piece
Garlic flakes           -20 finely chopped
Green chilly.           -3
Turmeric powder.   -1/4tsp
Hing powder.          -1tsp
Kashmiri Red chilly powder. -4tbsp
Salt Water boiled and cooled. -1/4 cup
Vinegar.                                  -3tbsp
Fenugreek[methi]powder       -1/4tsp (optional)

Instructions:-
Wash well 15 Gooseberry and pat dry with a clean cloth.Keep aside.

Boil 1cup Water in a vessel and add 1tsp Salt.
Add the Gooseberry to this and boil for 6 minutes or till soft and tender.

When it cools remove the flesh from seeds and discard the seeds.Keep aside.

Finely chop a big piece of Ginger lengthwise.[about 2tbsp] Keep aside
.
Remove the outer skin of Garlic flakes and finely chop them lengthwise.

Finely chop Green chillies into roundels.Keep aside.

Method:-
Heat 3tbsp Gingelly Oil / Sesame Oil / Nallenna in a pan and splutter Mustard seeds.
.
Add the finely chopped Ginger slices,Garlic slices and the Green chilliy roundels.Saute well for 2 minutes.

Add the chopped Gooseberry pieces and required Salt.Mix and stir well.

Lower the flame and add 1/4 tsp Turmeric powder, Hing powder and saute well for few seconds.

Add  Kashmiri Red chilli powder and stir well.Add Red chilly powder as per your taste.

Add 1/4tsp Fenugreek powder/Methi seeds powder and stir well.[optional]

Add 1/4 cup of boiled and cooled Salt water and mix everything well and bring to boil over low flame until it is fairly thick.Stir in between.[You can add the boiled gooseberry water]

Then switch off the flame.

Remove from flame and let it cool for sometime and add Vinegar on top

Aavalo Ginger, Garlic Edgai /Gooseberry Ginger Garlic Pickle is ready now.

Store the Edgai / Pickle in a sun dried air tight glass bottle.

Use it after 3 days as it tastes better when the flavour sets.

Try and enjoy.