Amla pickle

Name: Amla pickle
Cuisine: Indian
Ingredients: 3 cups Amla/Gooseberry (medium sized) sliced; 1&1/2 tbsp Mustard seeds; 2&1/2 tbsp Red chilli powder; 1/2 tbsp Fenugreek seeds; 1 tsp Turmeric powder; 1/4 tsp Asafoetida/Hing; 2&1/2 to 3 tbsp Salt (I normally use 3 tbsp); For tempering; 2 tbsp (adjust) Oil; 1/2 tsp Mustard seeds; 1/8 tsp Hing

Divya Suresh @cook_8942971

#Anniversary

This is the dry/instant (bisi uppinakayi) version of pickle using Indian gooseberry/amla/bettada nellikayi.

#Anniversary

This is the dry/instant (bisi uppinakayi) version of pickle using Indian gooseberry/amla/bettada nellikayi.

Divya Suresh @cook_8942971

#Anniversary

This is the dry/instant (bisi uppinakayi) version of pickle using Indian gooseberry/amla/bettada nellikayi.

#Anniversary

This is the dry/instant (bisi uppinakayi) version of pickle using Indian gooseberry/amla/bettada nellikayi.

Saved

Ingredients

3 cupsAmla/Gooseberry (medium sized) sliced
1&1/2 tbspMustard seeds
2&1/2 tbspRed chilli powder
1/2 tbspFenugreek seeds
1 tspTurmeric powder
1/4 tspAsafoetida/Hing
2&1/2 to 3 tbspSalt (I normally use 3 tbsp)
For tempering
2 tbsp (adjust)Oil
1/2 tspMustard seeds
1/8 tspHing

Saved

Steps

1

Dry roast mustard seeds & fenugreek seeds separately and allow it to cool, gather roasted mustard seeds, fenugreek seeds, red chilli powder, turmeric powder, hing and salt in a mixie jar and grind it into a fine powder
2

Heat oil in the pan, add in 1/2 tsp mustard seeds, when it splutter add 1/8 tsp hing and sliced amla, saute everything well for 2 minutes continuously on high flame
3

Simmer the flame and now add in ground powder, combine everything well and remove from the heat, but allow it to stay the pan only (do not cover the pan) till it gets cooled completely
4

Transfer it to a jar/container and let it sit for a day, after that it is ready to consume