Amla Pickle - Side Dish

INGREDIENTS

• Shana Amla
• Dried Red Chilli
• Fenugreek seeds – 1/8 teaspoon
• Turmeric powder – a pinch
• Salt to taste
• Sesame Oil – 1 tablespoon
• Mustard seeds – 1/2 teaspoon
• Asafoetida – a pinch

HOW TO PREPARE

1. Heat water with a pinch of salt and turmeric in a saucepan. Add amla to the boiling water for 5 minutes. Then drain and allow the amla to cool.
2. Once cooled, cut amla into wedges.
3. Dry roast the dried red chilli and fenugreek seed. And crush it into a powder.
4. Heat sesame oil in a pan. Once hot add asafoetida and mustard seeds.
5. Add amla wedges, and mix well. Let it cook for 3-5 minutes on low flame.
6. Add the dry red chilli and fenugreek seed powder. Then add turmeric and salt. Mix well.
7. Cook for 2-3 minutes and turn the flame off.
8. Cool to room temperature and store in a dry container. Keep refrigerated for a longer shelf life.