Amla Pickle
Amla - 1/2 Kg
Salt - 150 Gms
Jeera (cumin seeds) - 2 Tsp
Saunf( fennel seeds) - 2 Tsp
Methi daana (fenugreek seeds) - 1-2 Tsp
Red chilli powder - 1-2 Tsp
Haldi - 1-2 Tsp
Mustard oil - 1/2 cup
Method:
Boil the amlas in water for 5 miniutes.
Remove from water.
Apply 100 Gms salt.
Keep aside for 5-6 hours for the water to drain out.
Deseed the amlas and cut into half or leave them whole.
Heat oil.
Shut off the gas.
Add jeera, saunf, methi daana, red chilli powder, haldi and 50 Gms salt.
Add the dried amlas.
Cook for 1-2 miniutes.
Cool.
The pickle is ready for use the next day.
Consume within 2 weeks.
