Ingredients

• 1 kg - amla
• 3 to 4 tbsp - oil
• 3 tsp - chilli powder
• 1 tsp - methi (roasted and ground coarsely)
• 1 tsp - hing
• 1 tsp - turmeric powder
• salt to taste

How to Make Amla Pickle

• Deseed amla and cut into small pieces.
• Heat oil in a pan and add the amla and turmeric.
• Cook for six to eight minutes till soft.
• Add chilly powder, hing, methi and salt.
• Mix well.
• This pickle is ready for use the following day and can be preserved for 10 to 15 days.