Prep Time: 15 minutes

Cook Time: No Cooking Involved

Servings: 12-15 Servings

This Homemade Amla Pickle is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal. It has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida. Unlike the commercially available pickles this one is totally oil free, additives and preservatives free!

Ingredients

• Amla (Gooseberry) – 250 gms (start small)

For achaar mix (all portions to taste) – will yield approx. ½ cup

• Fennel seeds: 2 tbsps
• Kalonji (onion seeds): 2 tbsps
• Black / Yellow mustard seeds (rye): 2 tbsps
• Methi (Fenugreek seeds): 1 tbsp
• Saunf (fennel seeds): 1 tbsp
• Turmeric powder: 1 tsp
• Asafoetida powder (Hing): 1/2 tsp
• Ajwain seeds: 1 tsp
• Sendha namak (salt): 1tsp or to taste

Method

Preparing the mix:

• Grind all ingredients except Amla in the your mixer to powdered form.
• Store in a jar for later use if excess.

Preparing the pickle:

• Wash the Amla well. Dry it.
• Cut wedges of the amla (by cutting on the lines and pulling out wedges).
• Add the masala (powders).
• Mix very well and taste.
• Add more of what you like.
• Keep in fridge in a glass jar. Ready to eat.

Eating Guide:

Food group: Vegetable
Can be eaten with other food groups (except fruits) and with meals
Amla can be added to vegetable juices or raw salad.

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