Relish means to savour or enjoy to the full and is also a spicy, sweet or savoury condiment or appetizer.
In the world of cooking a relish is used to enhance a staple. Having originated in India, relish is now a rage everywhere.
One of the gems of Winters various produce is Amla/Indian Gooseberry.
This wonder fruit is enriched with Vitamin C which is said to be 10 times more than orange. Being a rich source of Vitamin C, minerals and polyphenols, it provides resistance to our bodies to fight several diseases and works as a coolant. It is also believed to have anti-ageing and anti-stress properties.
Amla is used in various preparations from chutney, pickles to murabba. My favorite of all is this preparation which gives a tangy, sweet and sour taste.
- 150 gm (6-7) Amla/Indian Gooseberry
- 1 medium size onion, chopped
- 1 medium sized tomato, chopped
- 4-5 green chillies, chopped
- little gur/jaggery(about the size of a lemon)
- 1/4 cup vinegar
- 1 tbsp oil
- 1 tsp kalaunji/onion seeds
- 1 tsp saunf/fennel seeds
- 1/4 tsp haldi/turmeric powder
- salt to taste
Put amla's in a pressure cooker with just a splash of water and cook till 1 whistle. Take them out and let them cool. Remove the seeds and chop them. Keep aside.
Heat oil in a pan and add kalaunji and saunf. Add chopped onion. As it turns pink, add chopped tomato and green chillies. When the tomato gets mashed, add the chopped amla. Add salt and haldi powder. Add vinegar and jaggery. Mix well and add little water(about 1/4 cup) Cook on medium flame for 5-10 mins or till the mixture becomes thick and the water reduces. Adjust the seasoning to your liking.
Enjoy it with hot chappatis and sabji or with rice and dal or better find your own excuse to enjoy this relish.
Sending this recipe to Bon Vivant #11-Healthy Apetite
Cook like a celebrity chef, New U 2013 and Foodabulous fest event organized by Preeti's Kitchen life