Tasty Amla (Indian Gooseberry) Pickle Recipe

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Directions

• In a nonstick pan add Amla with enough water and cook on a medium flame for 6 minutes and stir it occasionally and drain the water from the Amla and Keep it aside to cool completely.
• Cut the Amla into wedges and discard the seeds.
• Heat oil in a small non-stick pan on a medium flame for 2 minutes or till it is smoky, switch off the flame and allow it cool slightly.
• Add nigella seeds and fennel seeds in a mortar and pestle, and crush it till coarse.
• In a bowl add coarse mixture, fenugreek seeds, chili powder, turmeric powder, asafoetida, mustard oil, and salt and mix it well.
• Add the Amla wedges to the mustard oil mixture, mix it well and keep aside for 2 hours.
• Serve immediately or store it in an air-tight container and keep it refrigerated and use as required.

• Energy 225 cal
• Protein 0 g
• Carbohydrates 0 g
• Fiber 0 g
• Fat 25 g
• Cholesterol 0 mg
• Vitamin A 225 mcg
• Vitamin B1 0 mg
• Vitamin B2 0 mg
• Vitamin B3 0 mg
• Vitamin C 0 mg
• Calcium 0 mg
• Iron 0 mg
• Folic Acid 0 mcg
• Sodium 0 mg
• Potassium 0 mg

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Meghna Nath