Spicy Amla Pickle Recipe

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Directions

• In a deep non-stick pan add enough water and also add amla and cook on a medium flame for 6 min and stir it occasionally and switch off the flame.
• Drain the water from the amla and keep it aside to and cut the amla into wedges and discard the seeds.
• Heat the 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.
• In a mortar and pestle add the nigella seeds and fennel seeds and crush it until coarse.
• In a bowl add the coarse mixture, fenugreek seeds, chili powder, turmeric powder, asafoetida, hot 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.
• After 2 hours, store it in an airtight container and keep it in the refrigerator and use as required.

This pickle tastes best with any Indian bread.

• 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 C0 mg
• Calcium 0 mg
• Iron 0 mg
• Folic Acid 0 mcg
• Sodium 0 mg
• Potassium 0 mg
• Zinc 0 mg

Meghna Nath