Ingredients:
• 1 kg. fresh big or small Amla (gooseberry)
• 1/4 cup – salt
Method:
- Wipe gooseberries clean on a dry kitchen towel.
- Cut them into thick slices, discarding the stones.
- Toss in salt and mix.
- Place in a porcelain, china or glass container.
- Cover and keep aside for 3-4 hours.
- Drain in a colander for 1 hour till all the liquid has drained out.
- Sun-dry on a thick clean cloth till the pieces are dry and crisp.
- This may take 6 to 8 days in summer and more in winter.
- Store in an airtight container. Eat after meals.
Recipe courtesy of Sify Bawarchi