Ingredients :-
- Fresh Amla (Indian gooseberries) - 1 kg
- Mustard oil - 3/4 kg
- Rai (mustard seeds small) - 2 table spoon
- Mustard seeds (Sarson) - 100 gm
- Salt - as per taste
- Fenugreek seeds - 50 gm
- Red chilli powder - 2 tbsp
- Jaggary - 250 gm
- Asafoetida - a pinch of
- Wash amla properly.
- Now boil water in a broad vessel.
- Keep strainer above the vessel and put amla on strainer. When amla half cooked, switch off the flame.
- When amlas have cooled, separate the seeds from them. Keep the amlas in sunlight for 1/2 an hour till they become little dry (without water).
- Roast rai (small mustard seeds), sarson (mustard seeds) and fenugreek seeds in a fry pan (kadai). Grind them in mixer (not too finely)
- Mix grinded (heeng) asafodia in above prepared masala.
- Now heat oil in fry pan. Add grinded masalas, red chilli and salt. Then add amla and mix them properly. Switch off the flame.
- Add jaggary in this mixture and mix well so that jaggary melts properly and mixes well.
- Now put this pickle in sunlight for some time an then fill it in the glass jar and cover it with cotton cloth tightly.
- Keep pickle in sunlight for 4 to 5 days and keep turning it at regular intervals.
- After 4 to 5 days your tasty and healthy sweet amla (gooseberries) pickle will be ready to eat.
