Athela Amla /Indian Gooseberries in Brine

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Written By Shivani S

Indian Gooseberries are loaded with vitamin C and E that increase immunity and fight off free radicals. Therefore, great to eat in fall/winter. By itself, Gooseberries have sharp and sour taste, so the best way to eat them is by brining them.

ATHELA AMLA / INDIAN GOOSEBERRIES IN BRINE

makes a dozen brined gooseberries

YOU WILL NEED

  • 1 packet of frozen Indian gooseberries (~ a dozen gooseberries)

  • 4 cups warm water

  • 2/3 tbsp salt per 1 cup of water

  • 1 tsp turmeric powder

  • 1 - 2 thai green chilies

METHOD

  • Empty the frozen Indian gooseberries in a large bowl of water. Let it thaw for 15-20 mins.

  • Make 4-5 longitudinal slits on each gooseberry and set aside.

  • Fill a large glass container with secure lid, with warm water, add salt and turmeric powder and stir well. Add the slit gooseberries. You can add slit green chilies for a bit of a spicy kick, but that is completely optional!

  • Stir all the ingredients well and close the lid shut. Gooseberries will be brined within 2 days.

Brined gooseberries are eaten just like an apple!

SOURCING
I used diasporaco Pragati turmeric powder and frozen gooseberries from deepindiankitchen available in frozen aisle of Indian grocery stores.

NOTES

✨Make sure you have enough water to submerge the Gooseberries completely
✨Fresh gooseberries may take a day or two longer to brine, but the rest of the process stays the same
✨Warming the water helps with quicker pickling/fermentation
✨Give it a good shake every time you pass by the kitchen
✨Drain the water after 2 days/once they are pickled and store them in an airtight glass container in the fridge. This will prevent the formation of mold when Gooseberries are left to sit in brine for too long. Enjoy them within a week

Shivani S
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