ACHAR of AMLAKI

Ingredients

• 500 grams Ripe and fresh amlaki fruits (Indian gooseberries) (Choose firm, ripe fruits with no blemishes. Amlaki is also known as amla or Indian gooseberry and can be found in South Asian grocery stores.)
• 2 litres Water (Used for the initial boiling of the fruits. Use plenty — the fruits should be fully submerged.)
• 1 cup Syrup of sugar (A thick sugar syrup. To make it, dissolve sugar in an equal amount of water and bring to a boil until slightly thickened. The original recipe specifies sugar syrup without giving exact quantities — use enough to submerge the fruits.)
• 1 teaspoon Chilli powder (Adjust to your heat preference. The original calls for an adequate quantity.)
• 0.5 teaspoon Black pepper (Freshly ground or pre-ground. The original calls for an adequate quantity.)
• 0.5 teaspoon Aniseed (Also known as anise seeds. Lightly crush before using if whole. The original calls for an adequate quantity.)
• 0.5 teaspoon Cardamom seeds (Use seeds only, not the pods. Remove seeds from green cardamom pods and crush lightly. The original calls for an adequate quantity.)
• 1 teaspoon Ginger, pasted or powdered (You may use freshly made ginger paste (grate or blend fresh ginger) or dry ginger powder. The original specifies either form.)
• 1 teaspoon Mustard oil (Use a small amount — just enough to bring the spices together into a paste. Mustard oil has a sharp, pungent flavour typical in Indian pickles.)

Instructions

1. 1Wash the ripe, fresh amlaki fruits thoroughly under cold running water. Using a sharp knife, make 4 to 6 deep cuts into each fruit, cutting down towards the stone. Try to pop out and remove the hard central seed from each fruit if possible — you can use the tip of your knife or a small spoon to help. It is fine if some seeds do not come out cleanly; the cuts are still important for the spice paste to penetrate the fruit later.
2. 2Place the scored amlaki fruits into a large pot and cover with plenty of water — approximately 2 litres, ensuring the fruits are fully submerged. Bring the water to a boil over high heat, then reduce to a medium boil. Continue boiling until the fruits are soft and can be easily pierced with a fork or skewer. This will take approximately 10 to 15 minutes, though it may vary depending on the size and ripeness of the fruits.
3. 3Once the fruits are soft, carefully pour the contents of the pot through a colander or sieve to drain away the boiling water. Rinse the drained fruits thoroughly under fresh, cold running water. This stops the cooking process and removes any excess starch or bitterness from the boiling water. Set the rinsed fruits aside in the colander to drain.
4. 4Prepare your sugar syrup if you have not already done so (dissolve sugar in an equal volume of water in a saucepan and bring to a boil, stirring until the sugar is fully dissolved and the syrup is slightly thickened). Bring the sugar syrup to a boil in a medium saucepan over medium-high heat. Carefully drop the drained amlaki fruits into the boiling syrup. Boil the fruits in the syrup for 20 to 25 minutes, stirring gently from time to time to ensure the fruits are evenly coated and do not stick to the bottom of the pan. The fruits should absorb the syrup and become glossy. Remove from the heat once done.
5. 5While the fruits cool slightly, prepare the spice paste. In a small bowl, combine the chilli powder, black pepper, aniseed, cardamom seeds, and pasted or powdered ginger. Add the mustard oil — just a small amount, approximately one teaspoon — and mix everything together with a spoon or the back of a fork until a thick, cohesive paste forms. The mustard oil binds the dry spices and adds a classic pungent flavour typical of Indian pickles. If the paste seems too dry, add just a few extra drops of mustard oil.
6. 6Allow the syrup-boiled fruits to cool enough to handle comfortably. Using a spoon or your fingers (you may wish to wear gloves to avoid staining from the chilli), take each fruit and smear it generously with the spice paste, working the paste into the cuts you made earlier so the flavour penetrates the fruit. Ensure every fruit is evenly coated all over.
7. 7Transfer all the spice-coated amlaki fruits into a clean, dry, airtight jar. Make sure the jar has been washed thoroughly and is completely dry before use — any moisture can cause spoilage. Pack the fruits in firmly and seal the jar tightly. Store in a cool, dry place. The pickle will keep well and the flavours will deepen over time as it matures.