[ingredients title=”Ingredients”]

• ½ kg Amla (gooseberry)
• 250 gms grated Jaggery (gud) / Sugar
• 6 teaspoon salt
• 2 tablespoon yellow / black mustard seeds(you can also use rai dal i.e split mustard seeds/ rain a kuria)
• 12 tablespoon badi saunf (fennel seeds)
• ¾ cup mustard (sarson , rai )/peanut oil
• 1 teapoon Black pepper (kali mirch / miri)
• 1 teaspoon Hing (Asafoetida)

[/ingredients]

[directions title=”Directions”]

1. Wash amla with clean water and wipe it dry with towel.
2. Cut it into pieces and remove seeds from it. Add 3 teaspoon salt and keep it covered for 1 day.

   

3. Remove the water diffused by amlas
4. Roast mustard seeds and badi saunf (fennel seeds) and grind it into powder.
5. Add this roasted mustard –saunf powder in amlas . Add 3 teaspoon salt and jaggery to it & mix it nicely.
6. Heat the oil in a pan and add black pepper / kali mirch/ miri to it, fry it for few seconds until it swells, turn the heat off and add hing to it. Let the oil cool down.
7. Now add this oil in amla pickle. Mix it and keep it in sun for 10 –15 days.  Mix the pickle once everyday.

   

8. You can store this pickle for 4- 5 months.

[/directions]

[box]Also check- Amla ki khati mithi Chutney | Gooseberry chutney recipe[/box]