Ingredients
500 g amla
2 tp mustard seeds - roast it slightly and grind it to powder
2 tp fenugreek seeds - roast it slightly and grind it to powder
half tp hing
a pinch of asafoetida
10 -15 garlic cloves
10 tp chilly powder
2 tp haldi powder
1 cup sesame oil and salt as per the requirement
Procedure
Wash all the amlas in tap water.
Boil it with little amount of water
cook boil it till the amla becomes soft. and there shouldn't be any water left.
with the help of knife just press the amla, it will just open up like a flower, with the help to spoon remove all the seeds.
Heat the oil in a kadaicool it, when it is slightly warm add hing and the amlas
when the oil is completely cool add the mustard and fenugreek powder, garlic cloves, chilly powder, haldi powder, asafoetida , salt and mix it thoroughly.
do not touch it with hand
transfer it in a clean dry glass bottle.
After three to four days, the pickle is ready to relish
500 g amla
2 tp mustard seeds - roast it slightly and grind it to powder
2 tp fenugreek seeds - roast it slightly and grind it to powder
half tp hing
a pinch of asafoetida
10 -15 garlic cloves
10 tp chilly powder
2 tp haldi powder
1 cup sesame oil and salt as per the requirement
Procedure
Wash all the amlas in tap water.
Boil it with little amount of water
cook boil it till the amla becomes soft. and there shouldn't be any water left.
with the help of knife just press the amla, it will just open up like a flower, with the help to spoon remove all the seeds.
Heat the oil in a kadaicool it, when it is slightly warm add hing and the amlas
when the oil is completely cool add the mustard and fenugreek powder, garlic cloves, chilly powder, haldi powder, asafoetida , salt and mix it thoroughly.
do not touch it with hand
transfer it in a clean dry glass bottle.
After three to four days, the pickle is ready to relish
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