As winter arrives, the markets are flooded with fresh and juicy gooseberries (amla). We all know that amla is a treasure trove of Vitamin C and a boon for our skin, hair, and stomach. However, people often shy away from pickles because they contain a lot of oil and strong spices.

If you are also health-conscious, then today we bring you a "secret recipe" that uses neither a single drop of oil nor any strong spices. Yet, its taste will be so delicious that you'll be licking your fingers. Let's find out how to make it.

Ingredients:
You will need very few ingredients to make this pickle:

Gooseberries (Amla): 500 grams
Green chilies: 4-5 (sliced lengthwise)
Ginger: 2-inch piece (thinly sliced) - Optional
Salt: To taste (use a little extra so the pickle doesn't spoil)
Turmeric powder: Half a teaspoon
Lemon juice: 2 tablespoons
Water: For boiling

Instructions:
First, wash the gooseberries thoroughly. Now, heat water in a pot and add the gooseberries. Boil them for about 10 minutes until they become slightly soft. Be careful not to overcook them; just enough so that the segments (lobes) start to separate slightly.
After that, remove the boiled gooseberries from the water and let them cool. Once cooled, press them with your hands to separate the segments and remove the seeds.

Now, put these gooseberry segments in a large glass bowl. Add the chopped green chilies and ginger. Now add turmeric and salt. If you want a little more tanginess, add lemon juice.
Fill this mixture into a clean and dry glass jar. You can also add a little of the water in which the gooseberries were boiled (provided the water has cooled down); this will keep the pickle juicy for longer.

Close the jar lid and place it in the sun or a warm place for 2-3 days. On the third day, your delicious oil-free gooseberry pickle is ready to eat. Serve it with dal-rice or parathas and enjoy the taste along with the health benefits.

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