Nellikai pickle - Amla Pickle

Ingridients

• Big Amla or nellikai (cut and scoop the seed out) - 2 cups
• Salt - 2 tablespoons
• Turmeric - 1/2 tea spoon
• Red chilly powder - 4 teaspoons
• Asaefoetida - 3/4 teaspoon
• Fenugreek powder - 1/4 teaspoon
• Mustard - 1 teaspoon
• Gingelly oil - 1/2 cup

Procedure

1. Wash, wipe and cut the amla. Scoop the seeds out
2. Heat the oil in a pan and drop in the mustard seeds
3. When the mustard seeds splutter, add the cut amlas, salt, turmeric powder and stir well
4. Allow it to cook in low flame while covered with a lid for 15 minutes.
5. Keep stirring periodically
6. When amla is cooked soft, add asaefoetida, chilly powder, fenugreek powder and mix well. Keep the low flame going for 5 minutes and store it in an air tight container.