Athela Amla (Indian Gooseberries)
These pickled Indian gooseberries are a childhood favorite. When I would visit India, I would eat athela amla right from the jar. I was able to find fresh amla at Patel Brothers to make this. You can also use frozen amla if fresh is not available. There are so many Ayurvedic benefits to eating amla. It provides vitamin C, aids digestion, helps with skin and hair health.
Ingredients
- 15 Indian gooseberries fresh
- water as needed
- 1 tsp turmeric powder
- 2 1/2 tbsp salt
- 1 tbsp lemon juice
Instructions
- Wash and rinse Indian gooseberries thoroughly in hot water.
- Make longitudinal slits on each Indian gooseberry.
- Take a clean mason jar, fill it halfway with lukewarm water.
- Then add turmeric powder, salt and lemon juice. Stir well.
- Add in Indian gooseberries. Adjust water to make sure Indian gooseberries are submerged in water.
- Cover mason jar with lid and leave on counter away from sunlight for 4-5 days. It will marinate in the brine.
Notes
It is OK to add extra salt as that helps fermentation. While Indian gooseberries can be stored in refrigerator to extend shelf life, it is best to store in cool, dry place away from sunlight.