Amla pickle

Name: Amla pickle
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gms Indian Gooseberry /amla; 3 tbsp Fennel Seeds / Saunf; 1 tbsp fenugreek seeds; 2 tbsp Mustard Seeds / Rai; 1 tsp red chilli powder; to taste salt; 1 tsp Turmeric Powder; 1 1/2 cup Mustard Oil; 1 tsp asafoetida

Nidhi Tyagi(Dipti) @cook_12200302

#GA4
#Week 11

Nidhi Tyagi(Dipti) @cook_12200302

#GA4
#Week 11

Saved

Ingredients

30 minutes

4 servings

400 gmsIndian Gooseberry /amla
3 tbspFennel Seeds / Saunf
1 tbspfenugreek seeds
2 tbspMustard Seeds / Rai
1 tspred chilli powder
to tastesalt
1 tspTurmeric Powder
1 1/2 cupMustard Oil
1 tspasafoetida

Saved

Steps

30 minutes

1

Wash and wipe amla properly.
Steam cook them for about 5-7 minutes.
Separate the segments and remove the seed from amla.
2

Dry roast mustard seeds,fenugreek and fennel seeds for 2-3 minutes and then grind coarsly
Heat 1/2 cup mustard oil to a smoking point and then let it come to normal temperature
3

Add the ground spices and all the other powdered spices in the oil
Now add the amla segments in it and mix well.
4

Fill the pickle in a sterlized glass jar and keep it in sun light for 2 days.
Now heat about 1 cup of mustard oil and let it cool down completely
5

Pour this oil in the jar and rest for 4-5 days.
Enjoy the pickle