Oorabettina Usirikayalu / Amla preserved in salt water /

Oorabettina Usirikayalu / Amla preserved in salt water /  Gooseberries preserved in salt water

Winters are always special for me, though I don't like the cold and the other infections that are associated with it. There is a reason for me to celebrate winters. There are
many varieties of vegetables available and that too at very reasonable prices. The best part is preparing pickles out of those seasonal  veggies. Tomato pickle, cauliflower pickle, amla ( gooseberry ) pickle are some of the pickles that can be prepared in this season. Today's post is not about any pickle, but about storing gooseberries for a long time.

Gooseberries are available in abundance in this season. And the benefits of them are many. They are an excellent source of Vitamin C. Just google the benefits of gooseberries and you will find an unending list of them.

There are many ways of preserving amlas. You can prepare murabba, sweet candy, pickle, dry amla powder, salted water amla pickle, etc.,.

Today's post is about salted water amla pickle.  In Telugu we call it Oorabettina Usirikayalu - meaning soaked amlas. Here amlas are soaked in salted water along with other spices for about 10 days. The amlas then release juices and are ready to be eaten.

Keep watching this space for more recipes on amlas...

Preparation

Select firm and unspoiled amlas which do not have any marks on them. Wash them well and soak them in water overnight.  Add enough water such that they cover the amlas or even more.

The next morning transfer the soaked amlas along with the water into a glass jar.

Add turmeric powder, dry red chillies, green chillies, methi seeds ( fenugreek seeds ), hing and salt. Mix well.

Check for seasoning. Cover with the lid. Leave it aside for at least a week. Mix well after every 2 days. After a week, take an amla and check if it has become soft. If you taste it, the gooseberries will have lost their raw taste.

If they are soft and the bitterness have gone then they are ready to be eaten. Eat daily one amla for good health. You can also eat more. This is so addictive that you cant stop eating one. You will want to have many. Enjoy this spicy and tangy amla during winter to keep you away from infections.

Ingredients

Amla ( gooseberry ) 800g  Or  35 in number

Water enough to cover the amlas

Dry red chillies 3

Green chillies 4 slit lengthwise

Methi ( fenugreek ) seeds 1 tsp

Hing 1/4 tsp

Salt to taste

Turmeric powder 1 tsp

Method

1. Wash and soak the amlas in water overnight in a bowl.
2. Transfer the amlas along with water in a glass jar.
3. Add salt, turmeric powder, dry red chillies, green chillies, hing and fenugreek seeds.
4. Mix everything well and check for seasoning.
5. Cover with lid and leave it for at least a week.
6. Mix after every 2 days.
7. After a week, check if the gooseberries have become soft. If they lose their bitterness, they are ready to be eaten.
8. This will stay good for at least 6 months.
9. Sometimes, there will be a black layer formed on the top. In such a case, remove the layer and you can still enjoy the amlas.

Notes

• Select fresh gooseberries that do not have any marks on them.
• Add more salt and turmeric powder to get the right amount of colour and taste.
• Tender chopped raw mangoes can also be added for a better taste. The mangoes will also become soft in a week's time and they can also be consumed just like the amlas.
• If a black layer is formed on the top after a certain time, remove the layer with a spoon and the amlas can be taken.
• You can also add these amlas in the preparation of chutneys reducing the amount of tamarind.