Open in Cookpad AppSteps
- 1
Boil the amla and cut it into small pieces.
- 2
Add salt and turmeric powder to it.
- 3
Now add red chilli powder.
- 4
Add some mustard oil and mix it well.
- 5
Transfer it to a jar and cover it with muslin cloth and keep it for under sunlight for at least 2 days.
- 6
After 2 days our amla pickle/achar is ready to eat.
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