Saturday, 16 February 2013

Gooseberry (Amla/Nellikkai) Salted Preserve

Gooseberry pimples or goose bumps... Are they in any way related to the bumps on one's arms due to the tanginess of gooseberrys? I do not know. But I would not be surprised if the origin of "goose bumps" indeed is related to gooseberrys. Anytime we find these in the market, we buy a packet and bring it home. We do not pickle it. Instead we preserve it in salt water and store it for a month or so.


Large Gooseberries (Amla) - 700g
Green chillies - 2 slit
Salt - 1/2 tbsp
Water - as required


Wash and clean the gooseberries and keep them aside. Heat water in a heavy pan and when it comes to a boil, add the salt and green chillies. Stir the water once, to distribute the salt. Add the gooseberries and then let the water come a boil once more. The gooseberries should just be covered in the water. If necessary, add more hot water to cover the gooseberries. Let the entire mixture boil for a minute or so and switch off the flame. Remove the pan from the stove. Cover it tightly and cool it down completely. We usually leave it overnight or throughout the day. Once completely cooled, transfer to an airtight container and refrigerate it. 

Verdict: Simple and quick to make and extremely healthy. Eat one gooseberry a day, to have you share of iron and other essential nutrients. You will find hair-fall considerably reduced too. What about the water? Well there is a lot of iron content in that water too. So it is important to not dispose it. For those of you who do not mind the salty, spicy taste of the water with a bit of the gooseberry tanginess, well drink the water too when you eat the gooseberry. Else use the water in gravies, but just remember that the gravy will turn out to be brown coloured due to the iron content.
priya's signature image at photobucket

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