Ingredients:
1. amla 1kg
3.asafoetida(heeng) 1\4 table spoon
4.cumin seeds (jeera) 50 gram.
5. fenugreek seeds 50 gram.
6. nigella (kalonji) 25 gram.
7. mustard seeds 25 gram.
8. turmeric powder 2-3 table spoon
9. salt 50 gram.
10. mustard oil 250 gram.
How to make achar
Wash the amla properly and remove any remains of stems. Then you need put a pot with water on the stove and heat up some water. When it is boiling, add the amla and let them boil in there for five to six minutes.
You can check whether they are ready to be taken out by testing how hard they are. They need to be soft enough for you to open them easily with the fingers. Once you can do this, take them out of the water and open them for taking out the stone. In that time you can also break or cut the Amla into pieces. Make four or six pieces out of each fruit.
Now, to let the amla pieces dry a bit until the water in which you boiled them is dry
.
Put a pan on your stove and put the fenugreek seeds on top of it. Roast them for two minutes until they have slightly changed their colour. Put them into a grinder or mortar now, together with the mustard seeds, and grind both spices to a fine powder. Mix turmeric and salt and finally add the spice mixture into the bowl of amla pieces. In the end, you only need to add mustard oil.
Your pickles is ready to eat right away now but it tastes even better if you let the amla soak the oil in a little bit. The quantity of both, oil and salt, depends on your taste and you can vary it just as you like!
