Avalo (Amla/ Nellikayi) Sasma Nonche/ Gooseberry Mustard Pickle.

“Avalo (Amla/ Nellikayi) Sasma Nonche/ Gooseberry Mustard Pickle” … a lipsmacking spicy pickle with addition of sasma tela (mustard oil/ rai (sarson) ka tel) … I usually prefer pickles without addition of oil the traditional GSB way, though I do prepare a few with addition of this oil … but for the first time I prepared this pickle with both mustard and mustard oil in larger quantity and it turned out fantastic … Yummilicious … 

** Amla/Avalo/ Gooseberry/ Nellikayi/ Avla is loaded with nutrients and is the richest natural source of vitamin C which not only helps in improving ones digestion but also gives relief from acidity. It is believed to be good for common cold as it boosts the immunity levels. Nutritionist now advice eating little bit of pickle, just a large pinch of the same at least 5 times a week as it is believed to be good for health. The good bacteria in pickle preservation helps in keeping the gut in good condition. It is also advised to have amla in any form throughout the year be it dried, pickled, sweetened or fresh form. Chawanprash also includes plenty of amla in it and though I would have loved to prepare the same, I am unable to get all the ingredients that’s included in it. But I am all charged to give a variation and try the same in the coming months when amla will be available in much more quantity in the market. 

** As for now I have prepared this pickle using mustard oil/ rai ka tel which is believed to be one of the best oil for pickling. We, in konkani Saraswat Community have our own traditional preparation method for pickle both for normal day usage as well as that which keep good year long, but we do not add on oil to the same. It has always intrigued me about this particular oil addition and have always wanted to give it more tries, which I did a few years back with amla, chillies etc. but never ever tried it out exclusively with avalo in bulk addition of both mustard and its oil. Being in food groups really helps in gaining knowledge and gives you the courage to try out new horizons. I have never been this satisfied about food in my life before as I am in the last 2 year or so. Having started a food group “Konkani Delicacies” about 3.5 yrs back has given me so much knowledge and courage to try out many new varieties of dishes. 

** This Amla/Avalo/ Gooseberry/ Nellikayi/ Avla Pickle (Nonche) which has for long now been doing the rounds in my mind to be tried out finally saw the light of the day. I combined a few ingredients that are not only healthy but are easily accessible too and tried out this concoction of amla pickle using mustard oil on exclusively only avalos for the first time. I just went ahead and bought a small bottle to try out this pickle and surprisingly it was simply fantastic and my hubby who is very fond of pickles loved it very much and this one is going to be a regular now in my home. I strongly believe there should always be in stock at least a small bottle of pickle in every home, as a little bit to enhance taste buds goes a long way. When you are in hurry, not well, or just feel too tired to cook all you need is steaming hot rice porridge and pickle and maybe a roasted papad and you are sorted out for a good food and full rest ahead. 

** Here is my very own concoction of recipe for “Avalo (Amla/ Nellikayi) Sasma Nonche/ Gooseberry Mustard Pickle” … My Style … 

** Wash and wipe about 15-20 large sized avalo/ amla/ gooseberry and steam cook in a Idly steamer for 8-10 minutes. Check to see if the amla have slightly opened up, if so remove immediately and allow to cool completely under a running fan or so. Do not over cook the avalo, they should be about 80% done only. I used our own pedavan used for cooking Idlies for steaming the Avalos, you may use any steamer vessel you have at home. 

** Once the avala has cooled down properly segment they. It is very easy if you have keenly observed amlas, they have lines running vertically on them at 1/3 inch width. When cooked they break open slightly on those line and you can just segment them like how we do with the inner part of oranges to eat. So, once cooled, segment each avalo/ amla discarding the innermost dark green seed and keep the segmented Avalo ready aside.

** In a thick bottomed kadai on low heat roast all together ~ 2 tblsp of fennel (badisep/ saunf) seeds, 2 tsp of methi (fenugreek) seeds, 2 tblsp of mustard (rai/ sasam) seeds, 3 tblsp of black til (kali teelu/ kalonji) for a few minutes. Do not over roast them, say just for about 3-4 minutes till they just turn slightly crisp and warm enough. Remove from heat and keep them aside for about a minute or two to get slightly cooled down.

** Now put the roasted and cooled above ingredients into a mixer grinder and grind to fine powder and keep it ready aside. It is ok, if the powder turns slightly fine rava texture too, no problem, but do try to make it as fine as possible. Do not run the mixer on high speed in one go ie continuously to avoid the powder building in moisture. Keep stopping in between and mix the ingredients and run the machine till you get a fine powder.

** Heat about ½ to ¾ cup of mustard (sasam/ rai) oil in a thick bottomed kadai to smoking point, lower the heat and wait for 2-3 minutes. Now add in 1 tsp of mustard (sasam/ rai) seeds, when they begin to crackle then add in the prepared and kept aside avalo/ amla/ gooseberry segments and fry on medium to low heat for 5-8 minutes or till the color changes slightly to yellow, do not fry on high heat, as the avalo may get burnt.

** Now add in 1 tblsp of split yellow mustard seeds (rai ki dal), mix well and fry for another 2-3 minutes. Add in 1 tblsp of kashmiri red chilly flakes (Optional, I have added) and mix well. Now add 1 tblsp of hing (asafoetida) powder, 1 tsp of haldi (turmeric) powder, ¼ cup (approximately) of kashmiri red chilly powder (or any other less spicy chilly powder) and mix well on low heat for 3-4 minutes. 

** Meanwhile in a small pan bring to heat about ¼ cup of mustard (sasam/ rai) oil ready to be added toward the end aside on another gas flame. Now add in the prepared powder mix to the avalo mixture and mix well, add about 3-4 tblsp of salt (namak/ meeta) and mix well for about 3-4 minutes on low heat without stopping. Lastly add the hot mustard oil kept to heat to the pickle and mix well for 2 minutes. 

** The pickle is now done, so remove it from heat and keep it aside uncovered and allow to cool complete. Keep mixing the pickle in between for the masala to get coated evenly to the avalo/ amla/ gooseberry. When the mixture has been cooled down well, add in freshly squeezed juice of 3 large sized lemons and mix well. Immediately add it into an sterilized glassware bottle and keep it aside for 2-3 days and it is ready for use. 

** Always use a fresh/ clean stainless steel spoon to remove the pickle from the bottle of stored pickle. Personally I always recommend storing some of the pickle in a smaller sized bottle for regular use and keeping the larger container well sealed away in a safe place and keep refilling the smaller bottle as and when required. This helps in avoiding opening the stored bottle often which leads to the pickle getting contaminated, so be careful. 

** “Avalo (Amla/ Nellikayi) Sasma Nonche/ Gooseberry Mustard Pickle” is done and ready to be served now. Serve this as a tongue tickler along with other dishes for lunch, dinner or breakfast. You will really enjoy the taste, specially if the dishes are like our regular Indian dosa, paratha, peja, roti etc. Do try out this pickle, if you are fond of pickles and try out with avalo keeping in mind its nutritional value. 

** In my home we often have rice porridge or rice with curds and pickle to give a rest to the tummy from heavy routine foods especially during festive season. We have got so westernized in our culture nowadays that we have forgotten our good old traditional dishes that are really healthy and good for us, half the health issues will be solved if we just turn back to good old traditional methods of eating home grown or local veggies cooked at home. 

** Note : For this particular pickle, or for that matter any pickle in which you need to add in oil, mustard oil brings out the best taste to the pickle, though you may add in any other oil of your choice too, though personally, I have no idea how the pickle will taste. I have added on mustard oil, along with enough mustard to the pickle with other equally healthy ingredients, so in my take this one is really a good one if had in limited quantities 2-3 times a week. 

** Note : Frankly I have no idea about the shelf/storate life of this pickle as this is just prepared for the first time and I really do not want to give false information. But in my judgement it will definitely remain good for a good 2-3 months at room temperature, if handled in proper hygenic ways while opening and closing the lid. However, if you are skeptical or worried or not a regular used or for any reason worried, you can easily put it in fridge and it will remain good for really a long long time without any issues. 

** Note : Please do keep in mind that I am a simple foodie who loves to experiment in my own kitchen trying out new dishes and relishing them. I am neither a nutritionist nor do I have any medical knowledge of pickle consumption for those who have been asked to avoid it, ie those who have health related issues. It is my earnest appeal to not go against your Doctors advice on as they know what's best for you, as each person is different and you should not neglect health. So please, keep in mind your health when you consume pickles.