Athela Amla | Turmeric Marinated Gooseberries

" Athela Amla " as we call it in Gujarati. Snacking this AS IS is my refreshing childhood memory. I remember my Mom and GrandMom pickling this. Grab n Go is this thing and the tangy tongue tacking taste it bears on every bite we take is just amazing.

During our summer vacations I recall snacking this as is RAW and also this pickled version, we used to come tired playing in the harsh summer sun and grab this Athela Amla which was fermented and ready on our kitchen counter. We were also told to give the bottle a whirl from within after taking the amla each time with a clean dry spoon which we loved as we get to see all the amla's swirling in the water. Simple things are such fun to do. 

For fun we used to give an amla lick/taste to the youngest kid in the house OR a small kid around and see them winking their eyes and making terrible funny faces due to that tangy taste which I still do sometimes if I get hold of them. I bet you won't miss out on that fun. 

We even get these on a laari / food cart in summer's along with keri/rawmango, peru/rawguava, imli/tamarind, kotha, various jeera golis, gola/flavored ice shavings and what not. Gosh, just these memories too refreshes me and these laari goodies makes my mouth water.

My Mom and my GrandMom used to get these fresh whenever in season. Any version of Amla OR gooseberries Raw, Dried or preserved have ample medicinal and health benefits due to its peculiar tangy taste. You can read more here. Pickles, Murrabas, Jams, Marmalades, Chyavanprash, Trifala, a natural ayurvedic hair dye and many more are the recipes you can make. We used to get boris / boxes of these from the local market vendor. During my childhood times we had a vegetable vendor who used to come and sell fresh seasonal produce at our door step, just like a family Doctor we had a family vegetable vendor then. Nowadays they are fast vanishing and long gone due to the commercialization of markets. 

This is a easy, quick, One Pot recipe and can be made by anyone. It bears Probiotic properties due to it's fermented nature, Diabetic Friendly, and Gluten free too. Kids relish this. Vitamin C booster. Good for health, good for hair, good for anti ageing and the list may go on n on. 

This recipe is forgiving as to the measurements and proportions as it is made fresh and in small quantities as required.

Some call this Pickled Amla, some Probiotic potion...well I call it names disguise ;) 

JUST MAKE IT AND RELISH IT. 

INGREDIENTS

Fresh amla OR Forzen Amla

1/4 tsp - Turmeric powder 

salt as needed

water 

STORAGE 

Earthen Clay Pot OR Glass OR Plastic container only. 

Store over the kitchen counter in a cool dry place. No refrigeration required.

PROCESS   

A 2 step process MIX - FERMENT

- Wash the amla thoroughly and fill them in a glass jar.

- Add turmeric powder, salt and water. Do give it a taste at this time. The flavor you taste should be salty and turmeric. Mix well and let it sit over the kitchen counter OR in a cool dry place for 3-4 days to marinate and ferment.

- Add double the level of water as to the level of amla in the jar. You can discard this water once all the amla is consumed and start over a fresh batch in the same manner. More water does no harm.

- After 3-4 days the amla will change color from fresh bright green to a puffed up yellow tint amla. It will soak up all the flavors of the salt, turmeric and water, tangy, flavorful and ready to snack on.

- If you like amla, then this just vanishes in a jiffy. 

NOTES 

- Use fresh amla if available. I am using Frozen amla packet as we get these here in USA. 

- You can also wash and freeze fresh amla bought during season in freezer safe ziploc bags to preserve them and use all year round.

- Make these fresh in small batches of 5-10 amla each time to get a good taste and avoid spoiling of the amla. Follow the same PROCESS for the next batch.

* This amla water can sometimes form a thin film over the surface of the water due to its acidic and tangy nature. Nothing to worry. Just open the container and scoop this layer and throw it away, you are good to go.

- Traditionally this was made, stored and consumed in Earthen Clay Pot. If you get hold of it do give it try, it surely has that earthen cooling property to it.

- Always make and store in a Earthen Clay Pot OR Glass container only, as metal interacts with the acidic nature of amla and is a health hazard. 

Woah, I can't just wait long to have these goodies fermented and ready to eat.