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Amla Pickle
| Ingredients | Qty |
| Amla (Indian Gooseberry) | 1 kg |
| Mustard oil | 250 ml |
| Salt | 150 g |
| Red chilli powder | 2 tsp |
| Turmeric powder | 2 tsp |
| Black cumin seed (Kala Jeera) | 2 tsp |
| Fenugreek seeds (Methi) | 25 g |
| Mustard seeds (Rai/Sarson) | 50 g |
| Fennel seeds (Saunf) | 25 g |
Method
- Select fully mature, healthy amlas. Wash them thoroughly under running water.
- Blanch in boiling water for 5-6 min.
- Drain away the water and spread on a muslin cloth till the moisture evaporates.
- Roast fenugreek seeds, black cumin seeds, fennel seeds slightly and grind separately to a fine powder.
- Put mustard oil in a pan. Allow it to heat. Add a pinch of salt and a few drops of water to produce foam. This evaporates the raw flavor of mustard oil.
- Add all the spices and fry for 2-3 min.
- Add amlas and salt; mix them thoroughly and fry for 2-3 min.
- Allow it to cool.
- Fill in the dry and sterilized jar.
- Keep the jar under the sun for 5-6 days. Shake the jar occasionally.
Try this Amla Pickle recipe a tangy taste of wellness, naturally rich in antioxidants.
(Garden to Kitchen, Vigyan Prasar)
