All parts of the Amla plant are used in various Ayurvedic Medicine /herbal preparations, including the fruit, seed, leaves, root, bark and flowers.According to Ayurveda, amla fruit is sour and astringent in taste , with sweet , bitter and pungent secondary tastes . Its qualities are light and dry, the post-digestive effect is sweet , and its energy is cooling.
According to Ayurveda, amla is specific to its sweet taste and cooling energy.However, amla is thought to balance by virtue of its sour taste, and its astringent taste and drying action. It may be used as a rejuvenate to promote longevity, and traditionally to enhance digestion , treat constipation reduce fever , purify the blood , reduce cough , alleviate asthma , strengthen the heart , benefit the eyes , stimulate hair growth , enliven the body , and enhance intellect. (Source Wikipedia.org).
Here is a recipe of an easy pickle :
Ingredients:
Amla -- Frozen 1 packet
Oil -- 6tbsp
Mustard seeds-- 2tbsp
Methi powder -- 1/4tsp
Turmeric powder -- 1/4tsp
Chilly powder -- 2tbsp (or according to taste)
Salt -- according to taste
Method :
Bring water to boil in a pan and add the amlas to it and let boil till the amlas are soft. drain the water and allow to cool. when cool cut the amla into small pieces and deseed them.
In an another pan heat oil and when hot add the mustard seeds.. when it starts to splutter turn off the stove and add all the dry powders and mix well finally add the amla pieces and mix well.. allow to cool and transfer..
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Method -2
Gooseberry chutney that can be dried and stored for a long time.
Time Required: 20 Minutes
Ingredients:
10 Gooseberries
10 – 12 Green Chilies
1” Ginger
1/2 tsp Hing / Asafoedita
1 tsp Roasted Fenugreek Seeds Powder
Salt to taste
To Serve:
4 Dried Chut pieces
2tbsp Fresh grated Coconut
3tbsp Curds / Yogurt (Optional)
2tsp Oil
½ tsp Kadalebele / Bengal Gram
½ tsp Uddinabele / Split black Gram
½ tsp Mustard Seeds
Few Curry leaves
Method:
Cook Gooseberries and remove the seeds. Grind with Green Chilies, Hing, Fenugreek Seeds Powder, Ginger and Salt to a paste.
On a plate put a spoonful of this mixture many times to fill up the plate.
Sun dry them on both sides. Store the Chut pieces in airtight containers. This can be stored up to a year.
To Serve:
Soak 4 Chut pieces in water for an hour. Drain excess water. Grind it with Coconut. Remove to a serving bowl.
Heat Oil and add Kadalebele, Uddinabele and when they turn pink add Mustard Seeds and when they splutter add Curry leaves. Pour this over the Chut and mix well.
Serve with hot Rice and Ghee / Clarified butter.
