As you all know Amlas are a good source of vitamin C. It’s compulsory at my place to eat a few pieces of it whenever it is available in the market. It used to be a punishment for me to eat them. Milo started making fresh amla juice on the weekend. That was again a pain to drink. Last time when my parents visited me they got amlas from the market and my mom made this pickle. It tasted superb and we all liked it. It’s a good way to consume amlas if you are fond of pickles. This pickle gets spoilt if kept out, so always store under refrigeration.
½ Kg Amla (Indian Goose Berries),
1 cup lime juice,
2 tsp turmeric powder,
4 to 5 tsp red chili powder,
3 tsp mustard seeds,
½ tsp asafetida,
2 tsp oil,
Salt approx 2 to 3 tsp
Deseed amlas and slice them. Apply salt, turmeric and lime juice and let it marinate for 7 to 8 hours at room temperature.
Keep tossing the pieces after every hour.
After 7 to 8 hours mix in the red chili powder with the amla pieces.
Heat oil and splutter mustard seeds and add asafetida.
Remove from oil, allow it to cool. Pour the oil in the amla mix.
Coarsely crush the mustard seeds with a mortar and pestle and mix it well with the amla pieces.
Mix the pickle well, store it in airtight clean jars under refrigeration.