Amla Pickle

Course: Side Dish
Cuisine: Indian
  • 500 gm Amla
  • 350 ml Oil
  • 20 grms fennel powder
  • 50 grms mustard powder
  • 20 grms fenugreek seeds
  • 250 grms chilli powder
  • 150 grms Salt
  • 100 grms fresh ginger-garlic paste
  • 1/4 cup garlic pieces
  • 2-3 tsp turmeric
  1. Wash and dry the amla and keep aside.

  2. Heat oil (50ml) in a pan; fry Amla for 5min and remove from oil keep in a plate.

  3. In a bowl mix the fennel powder, mustard powder, and fenugreek seeds, chilli powder, Salt, ginger-garlic paste, garlic pieces (1/4cup) and turmeric (3-4sp). Mix the fried amla with this mixture.

  4. Heat oil (300ml) to boil in another pan; remove from the flame allow to cool while it is warm add red chillies (10), jeera, Mustered seeds, curry leaves and keep a side to cool completely.

  5. Now pour the oil into the amla mixture and mix well. Transfer this into a clean container. 

Recipe Notes

Serve this after 2-3 days. This pickle can be stored for 6-12 months.