Ingredients

• 1 kg - fresh plump gooseberries
• 2 kg - sugar
• 1 tsp - lime (choona, calcium carbonate)
• 2 to 3 tbsp - milk

How to Make Amla (Indian Gooseberry) Marmalade

• Wash gooseberries under running tap water. Prick each one all over with a sharp toothpick, fork or thick needle.
• Dissolve lime in 2 litres of water, strain. Add amlas to it, allow to stand for 7-8 hours. Stir in between a couple of times.
• Wash them well in fresh running water, remove all traces of lime.
• Put sugar to heat with 3 cups water. Bring to a boil, dissolve sugar completely.
• Add milk, allow to simmer, skimming off scum from top with strainer.
• Boil till 1.5 thread consistency is reached.
• Strain, add amla, cook further, till syrup becomes very thick. Take off fire, cool to room temp.
• Transfer to wide mouthed jar, close lid, keep aside for 24 hours.
• The syrup will have become thin again.
• Drain amlas, boil syrup again, add amlas, boil till syrup gets thick.
• Return to jar, cool completely before storing in airtight jar.
• Occasionally, toss amlas in syrup. To serve:
• Remove from syrup, serve.