Amla/ Nellikai is rich in vitamin C. One small piece of Amla a day gives enough vitamin c.
Ingredients:
Amla - 1/2kg
Gingely oil - 2 tbsp.
Chili powder - 1tbs
Mustard seeds - 1 tsp
Hinge - 1/2tsp
Methi seeds - 1tsp
Turmeric powder - 1/2 tsp
Method
- Clean amla well and wipe it with a cloth.
- Dry roast methi seeds, dry grind it and keep it aside.
- Add gingely oil to the pan and add mustard seeds.
- Add hinge after the mustard seeds splutter.
- Add amla, turmeric powder, salt and methi powder.
- Stir well and close it with a lid. Keep stirring now and then.
- Amla gets cooked in 10mins. If you smash with the ladle it splits on its lines.
- Finally add chili powder. Now the pickle is ready.
- Store it in a dry glass/ plastic container.
- It has shelf life of more than 6months. If refrigerated, stays very long period. Sometimes if the salt is excess, it sediments on the pickle. If you mix thoroughly it will be fine.
