Amla Pickle Or Gooseberry Pickle.

Put amla in a utensil, add almost 1 1/2 cup water.

Then put on the gas for 10 minutes.

When water comes to boil, we will lower the flame and boil till get soft.

After 10 minutes, Amla has to be soft enough to remove the stems from them.

Turn off the gas.

Then take off amlas to cool off.

Press amlas with hand and the stems will come off easily.

Heat mustard oil in a pan till it emits smoke.

Then turn off the gas.

Let the oil cool a bit then add spices.

We heat the oil excessively to remove its bitterness and also kills impurities.

Once smoke stops coming out from the oil.

Add heeng, fenugreek seeds and ajwain to it.

Lightly fry the spices.

Then put amla pieces in the oil followed by saunf powder, turmeric powder, red chilli powder, mustard seeds and salt.

Mix all of these ingredients properly that the amla are coated with spices, pickle is almost ready.

We will wait till it cools down.

Then we will store it in a container.

Amla achaar is prepared.

We can eat it after 3-4 hours.