Amla in Brine- Indian gooseberry pickled in Brine/Uppu Nellikkai
In winter we get so many fresh vegetables to pickle and preserve to use through out the year. Lemon, carrot ,caulflower ,turnip ,radish are among the most preferred ones to pickled and preserved for the year. My grandmother told me that she and her mother used to sundry cauliflower and turnip in winter and then store them and use them during summer but as now all vegetables are easily available through out the year so we don’t have to dehydrate the vegetables to make sabzi and curries. But still we do make pickles from seasonal vegetables.
During winter we get very good quality amla/ Indian Gooseberry at very reasonable price so its a good habit to use this healthy amla in your diet in what ever form you like it. I love making chutney and pickles so I cant resist from making few pickles and chutnies from this healthy amla. The easiest recipe to use amla is Amla and dhaniya ki green chutney which can be served with almost any thing. Amla mirch ki Achari Sabzi is an instant type of pickle which can be stay fresh for a month in refrigerator. .Amla Pickle which can easily stay fresh for an year though the colour might change slightly but is perfectly fine to consume. Last year I tried Amla ki chyawanprash style chutney which is very healthy and Everyone loved the taste of it.
This Amla in Brine is a very easy tofollow recipe and a novice can also make this easily. Brine is nothing but a salt solution and the salt not only preserve the pickle but also reduces the tartness and slight bitterness of the amla and makes it palatable .The salt is slowly absorbed by the amla and makes it delicious . Though you can consume it the same day but after 3-4 days when the amla absorb the salt it taste more delicious.
Brined amla can be made with boiled Amla and Raw amla both ,the boiled ones are kept refrigerated after few days. If you want to make this pickle with raw amla then just wash and wipe them properly and make slices of raw amla and just soak in brine solution for few days till the amla become slightly soft and salty in taste and then start using it.
I love both the versions but as the boiled one got ready in 2-3 days so I often make this boiled version. You can also add some ginger slices and green chili pieces in it (when the water comes to room temperature).The brine should cover the amla’s completely and do refrigerate the pickle for a long shelf life. This pickle is preserved by salt only so add required amount of salt in it else it may get spoiled . Normally 25- 35 % percent salt is added but for an easy measurement idea just use a tsp salt in each cup of water and if making with raw amla then use 1-1/4 salt tsp in a cup of water.
You can use this pickled amla to make chutney,stir fries and in salads too. Do make this amla in brine pickle this season to boost your immunity from this wonder fruit of Nature !!