Amla Pickle

Name: Amla Pickle
Total time: 1200 s
Yield: Multiple servings
Cuisine: Indian
Ingredients: 500 gm amla; 150 ml mustard oil; 1/2 tsp Asafoetida; 2 tbsp Fenugreek seeds; 2 tbsp fennel seeds; 1 tbsp mustard seeds; 1 tbsp yellow mustard seeds; 1 tsp red chilli powder (degi); 1/2 tsp turmeric powder; 3 tbsp salt

Aruna Thapar @Arunathapar27

New Delhi

#CFF
The Amla pickle can be stored for 1 year. Because of its anti-cancer, anti-inflammatory and anti-diabetic properties, amla is a popular health fruit. Amla is also a rich source of Vitamin C.

Aruna Thapar @Arunathapar27

New Delhi

#CFF
The Amla pickle can be stored for 1 year. Because of its anti-cancer, anti-inflammatory and anti-diabetic properties, amla is a popular health fruit. Amla is also a rich source of Vitamin C.

Saved

Ingredients

20 minutes

Multiple servings

500 gmamla
150 mlmustard oil
1/2 tspAsafoetida
2 tbsp Fenugreek seeds
2 tbsp fennel seeds
1 tbsp mustard seeds
1 tbsp yellow mustard seeds
1 tspred chilli powder (degi)
1/2 tspturmeric powder
3 tbsp salt

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Steps

20 minutes

1

Wash amla in water thoroughly. Then soak it in warm water for 5 minutes and then remove from water and wipe and keep for some time to dry completely.
2

Grind fennel seeds, Fenugreek seeds, mustard seeds coarsely in a mixer and remove it in a bowl. Measure salt, turmeric and Red chilli powder and mix some in grinded masala.
3

Heat mustard oil in a heavy bottomed karahi. Add asafoetida and saute for 30 seconds. Now add amla and saute for 5-6 minutes till golden.
4

Add turmeric and Red chilli powder and mix. Now add grinded masala ingredients and saute for 2 minutes.
5

Switch off the flame and transfer it in a glass bowl and let it cool completely.
6

Then transfer it in a jar. Keep it in the sun for 3 days for 2 hours daily. Heat remaining mustard oil and cool it and add in the amla jar and mix. Healthy vitamin C rich pickle is ready to serve.