Amla-ginger mixed pickle

🔥 Prep

• Rinse 250 g gooseberry (amla) under running water and pat dry.
• Cut each gooseberry into small pieces, discarding seeds if desired.
• Peel 100 g ginger and grate it finely.
• Measure out 2 tbsp red chili powder, 2 tbsp salt, 50 ml sesame oil, and 1 tsp mustard seeds.

🔥 Cook

• 1. Heat 50 ml sesame oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the grated ginger and sauté for 2 minutes on medium until fragrant.
• 4. Add the chopped gooseberry pieces and toss to coat with oil, cooking for 3 minutes on medium.
• 5. Sprinkle 2 tbsp red chili powder and 2 tbsp salt over the mixture, stirring well to distribute evenly.
• 6. Continue to cook on low heat for 5-7 minutes, stirring occasionally, until the amla softens slightly and the oil starts to separate.
• 7. Remove from heat and let the pickle cool to room temperature before transferring to a clean, dry jar.
• 8. Store the jar in a cool, dark place; the flavors will develop after 24 hours.

🔥 Serve

• Serve the amla-ginger mixed pickle as a condiment with rice, dal, or South Indian breakfast items like idli, dosa, or uttapam.
• Pair with curd rice or lemon rice for a tangy contrast.
• Use a small spoon to serve; keep the jar refrigerated after opening for longer shelf life.