Amla Achar (Indian Gooseberry Pickle)

Instructions

1. 1

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

2. 2

   Once cooled, cut the amla into small pieces and remove the seeds.

3. 3

   Heat the mustard oil in a pan until it reaches its smoking point, then let it cool slightly.

4. 4

   In a separate pan, dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they release their aroma. Let them cool and then grind them coarsely.

5. 5

   In a large mixing bowl, combine the amla pieces, ground spice mixture, turmeric powder, red chili powder, salt, and asafoetida.

6. 6

   Pour the cooled mustard oil over the amla and spice mixture. Mix everything thoroughly to ensure the amla pieces are well coated.

7. 7

   Transfer the pickle to a clean, dry glass jar. Seal the jar tightly and let it sit in a cool, dry place for at least a week to allow the flavors to develop.

8. 8

   Shake the jar gently every day to ensure even mixing of the spices.