Amla pickle

Amla pickle

1 kg large amla

1 cup til oil

5 tbsp red chilly powder

5-6 green chillies (chopped)

2” ginger (chopped)

2 pods Garlic (chopped lengthwise)

1 tsp turmeric powder

1 cup vinegar

1 tbsp mustard

½ tbsp methi seeds

1 sprig curry leaves

1 tbsp methi-hing powder

Salt

Heat water in a bowl (enough to soak the amlas), add the amla and stir for 1-2 minutes, so that its slightly blanched. Drain water and let it cool. Then chop it into pieces; discard the seed. Add on 1 tbsp salt and keep aside for 4-5 hours.

In a kadai, heat Til oil, add methi seeds, mustard seeds, when it crackles, add garlic and saute till its slightly brown, now add the ginger and green chillies and saute for some time. Add curry leaves. Lower the heat and add the red chilly powder and saute. Add vinegar, methi-hing powder, turmeric pdr, salt and saute. Now add the amla and saute for 1-2 minutes. Take it off the heat. Let it rest for a day or two for the masalas to blend well into the pickle. Check salt. Add more salt / vinegar if needed.

Take a glass bottle for storage of the pickle. First add 1 tsp of vinegar and 1 tsp oil in the bottle and spread it inside the bottle. Now add pickle. Add some vinegar on top also. This will keep the pickle well preserved for months.