Amla pickle

Certainly! Here's a recipe for homemade amla (Indian gooseberry) pickle:

Ingredients:

• 250 grams fresh amla (Indian gooseberries)
• 2 tablespoons mustard oil (or any other vegetable oil)
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to your spice preference)
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon nigella seeds (kalonji)
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• 2 tablespoons lemon juice (optional)
  

Instructions:

1. Wash the amla thoroughly and pat them dry using a kitchen towel. Cut each amla into small pieces, discarding the seeds.
2. Heat the mustard oil (or vegetable oil) in a pan over medium heat.
3. Add mustard seeds and fenugreek seeds to the hot oil and let them splutter.
4. Reduce the heat to low and add turmeric powder, red chili powder, fennel seeds, nigella seeds, and asafoetida to the pan. Stir well to combine the spices.
5. Add the chopped amla pieces to the pan and mix them with the spices until they are well coated.
6. Add salt to taste and continue cooking the mixture on low heat for about 10 to 15 minutes. Stir occasionally to ensure the amla pieces are evenly cooked.
7. Turn off the heat and let the pickle cool down to room temperature.
8. If desired, you can add lemon juice to the pickle and mix well. This will add a tangy flavor to the pickle.
9. Transfer the amla pickle to a clean, sterilized jar with an airtight lid.
10. Allow the pickle to mature for a few days in a cool, dark place. This will allow the flavors to meld and develop. You can start consuming the pickle after about a week.
11. Once opened, store the pickle in the refrigerator to maintain its freshness.

Enjoy your homemade amla pickle as a condiment with meals, alongside rice, roti, or any other Indian bread. The tangy and spicy flavors of this pickle make it a delicious accompaniment to your meals.