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Amla Pickle
Method
- 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.
Ingredients:
1 kg - amla
3 to 4 tbsp - oil
3 tsp - chilly powder
1 tsp - methi (roasted and ground coarsely)
1 tsp - hing
1 tsp - turmeric powder
salt to taste
1 kg - amla
3 to 4 tbsp - oil
3 tsp - chilly powder
1 tsp - methi (roasted and ground coarsely)
1 tsp - hing
1 tsp - turmeric powder
salt to taste
RECIPES BY ANITA RAHEJA
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