- ½ kg Amla deseeded and cut into 4 slices 4 green chillies (peppers) chopped ¼ cup (vati) mustard dal (this yellow coloured dal is used for pickles) ½ teaspoon turmeric powder (haldi) ¼ teaspoon asafoetida (hing) 1 cup oil 2 tablespoon salt
A tangy pickle rich in vitamin C that is an excellent accompaniment to any type of rice or parathas. Amlas are a seasonal crop and should be purchased in bulk and pickled to make a stock.
- Par-boil (should not get too soft) the amla/avla/gooseberries in 1 cup/vati water with ½ tablespoon salt.
- Strain out the amla and in the remaining water add the mustard dal and soak it for 2 hours.
- Take a little oil in a pan, add hing, green chillies, ginger, haldi, and fry for 1 minute.
- At the end of 2 hours wisk the dal until it froths.
- Now mix all the ingredients together , add remaining salt, mix it together and keep it in a bowl.
- Heat the oil, cool it and add to the pickle and mix thouroughly.
- Now you can preserve this pickle in a bottle for 2 days at room temperatures of about 30-40C. Beyond 2 days it should be refrigerated and can be stored upto about a fortnight to a month.