Amla Achar (Indian Gooseberry Pickle)

Instructions

1. 1

   Wash the amla thoroughly and steam them for about 5-7 minutes until they become soft.

2. 2

   Allow the steamed amla to cool, then cut them into small pieces and remove the seeds.

3. 3

   Heat mustard oil in a pan until it starts to smoke, then let it cool slightly.

4. 4

   Add fennel seeds and mustard seeds to the oil and let them splutter.

5. 5

   Add turmeric powder, red chili powder, and salt to the pan and mix well.

6. 6

   Add the amla pieces to the pan and stir to coat them with the spice mixture.

7. 7

   Add jaggery to the pan and mix until it melts and combines with the spices and amla.

8. 8

   Cook the mixture on low heat for about 5-10 minutes, stirring occasionally, until the oil starts to separate.

9. 9

   Remove from heat and let the pickle cool completely before storing it in a clean, dry jar.

10. 10

    Allow the pickle to mature for a few days before serving to enhance the flavors.