Amla Pickle Recipe
Indian Pickles, Chutneys And Jams
Ingredients
Indian gooseberry or amla (500gms), asafoetida (1tsp), mustard powder (3tbsp), red chilli powder (1 ½), sesame oil (1 1/2c), turmeric powder (1tsp), sea salt (1 1/2c).
Method of preparation:-
Take amla, cut it into thin segments. Add one cup of salt and half teaspoon of turmeric powder into the amla. Mix it and then put it in the glass bottle. Keep it for two or three days. Toss the bottle twice a day. Donot mix it with hands or do not use the spoon to mix it. Take a pan, heat oil in it to smoking point and then keep it to cool. Take a bowl, put the remaining sea salt in it and then crush it slightly. Add remaining turmeric powder, mustard powder and red chilli powder and then mix it well. Add amla and mix them well. There is no need to throw liquid which is collected in the glass bottle. –When the oil gets slightly cooled then adds the asafoetida. Keep it to cool some more and then add the amla mixture. Now transfer the pickle from the pan to the sterilized glass jar. Cover the jar tightly. The pickle will get ready in 3 or 4 days and it will keep for 3 or 4 months.
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