Amla / Indian Gooseberry (Aavla)

Amla from our own trees, picked in season between October and February. The fruit is hard, pale green and sour enough to make your jaw tighten, and it is naturally rich in vitamin C. Aavla in Marathi, Indian gooseberry on an English label.

No wax and no polish, and it never goes into cold storage. Some pieces carry brown speckles on the skin, which is ordinary on tree ripened amla and says nothing about what is inside.

Most homes here turn it into murabba with jaggery, or salted amla supari dried on the terrace over a few afternoons. Grate it into a chutney with green chilli and coriander, boil and press it for juice, or chop it into pickle with mustard and methi. Steam the fruit for a few minutes and the segments come apart cleanly along their natural lines.

Sold in 500g, 1kg and 2kg. It holds two weeks in a closed box in the fridge, and grated amla freezes well. More in fresh fruits.