Prep Time: 15min
Cook Time: 5min
Total Time: 20min
Yield: 1 Cup Amla Pickle
Ingredients
1 1/2 Cup Small Sized Usirikaya/Amla
1 Tspn Salt (adjust according to your taste)
3-4 Garlic Cloves, peeled
1 Tspn Cumin Seeds
6-8 Dry Red Chillies
For Tempering
1/4 Tspn Cumin(Jeera) Seeds
1/4 Tspn Mustard(Avaalu) Seeds
3-4 Garlic Cloves, peeled
1/2 Tspn Urad Dal
3/4 Tspn Chana Dal
2-3 Dry Red Chillies
1/8 Tspn Turmeric Powder
Few Curry Leaves
2 Tblspn Oil
Directions
- Wash amla under running water & pat dry them.
- Discard the amla seeds & cut them into small pieces.
- Heat oil in a sauce pan on medium-low flame, add 6-8 dry red chillies & saute until light golden. Transfer red chillies to a plate & allow it to cool at room temperature.
- For tempering, add all the ingredients into the same oil & saute for 1-2 minutes on medium flame.
- Add turmeric powder & mix everything well. Turn off the flame & keep aside.
- Add sauteed dry red chillies, salt, cumin seeds, garlic cloves & blend into a coarse mixture.
- Add amla pieces to the same mixie jar & blend into a coarse paste.
- Add prepared amla paste to the tempering & mix everything well.
Note: Transfer to an airtight container & stays fresh for 3-6 days at room temperature.
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