Amla is known as one of the healthiest fruits. It is also called as Indian gooseberry. It has a lot of health benefits, consuming it regularly in any form is good for you. Amla has been widely used in ayurvedic medicines as well.

It is freshly available in India, but here in US, we mostly get the frozen ones. The frozen amla slices are available in our nearby Indian grocery store, so I am using them to make this pickle. In my family everyone likes this pickle and it will run out quickly, so I added less salt and less chili powder. If you want to keep it longer you can add more salt and add chili powder as per your spice level.

Ingredients

• Sliced amla ———————————- about 200 gm (10 ounce)
• Cold pressed gingelly oil ———— 5 tbsp
• Indian chili powder ——————— 1/2 tsp
• Turmeric powder ————————– 1/8 tsp
• Roasted fenugreek powder ——— 1/4 tsp
• Hing ———————————————– 1/4 tsp
• Salt to taste
• For Tempering
  • Mustard seeds ———————— 1 tsp

How To Make

• Take a steamer and add the amla pieces into the steaming plate
• Cook it for 10 minutes, turn off the stove and keep it to cool down
• In a heavy pan heat the oil, add the mustard seeds and wait until it crackles
• Now add the chili powder, turmeric powder and salt, and stir it for few seconds
• Then add the steamed amla pieces and stir it well for about 2 minutes
• Now add the hing and the roasted fenugreek powder, mix it all together and turn off the stove
• Once it gets room temperature, store it in a glass jar and keep it in the refrigerator
• It will stay up to 10 days

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Notes

• I usually make a small quantity of it and once it is over, I will make again, so this way I don’t have to worry about the pickle getting spoiled
• I used Deep brand frozen amla slices