Vitamin C rich Recipe.

Ingredients

• 500 g Amla (Indian Gooseberry) (washed, stems trimmed, cut into 1‑inch pieces)
• 2 Tbsp Mustard Seeds (whole, raw)
• 1 tsp Fenugreek Seeds (whole, raw)
• 1 tsp Turmeric Powder (ground, bright yellow)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 2 Tbsp Salt (fine sea salt)
• 1/2 cup Oil (neutral oil such as mustard oil or vegetable oil)
• 2 Tbsp White Vinegar (optional, for extra tang)

Instructions

1. Prepare the Amla

   Wash the amla thoroughly, trim off the stems, and cut each fruit into roughly 1‑inch pieces. Place the pieces in a large mixing bowl.

   Time: PT10M

2. Season the Amla

   Add salt, turmeric powder, and red chili powder to the bowl. Toss well so the spices coat every piece evenly.

   Time: PT5M

3. Toast the Seeds

   In a saucepan over medium heat, add mustard seeds and fenugreek seeds. Toast for about 1‑2 minutes until they become fragrant and the mustard seeds start to pop.

   Time: PT3M

   Temperature: Medium heat

4. Add Oil and Combine

   Pour the oil into the saucepan with the toasted seeds, stir for 30 seconds, then turn off the heat. Immediately pour the hot oil‑seed mixture over the spiced amla in the mixing bowl.

   Time: PT2M

5. Add Vinegar (Optional)

   Stir in white vinegar for an extra tangy note. Mix thoroughly.

   Time: PT1M

6. Pack the Pickle

   Transfer the pickle into a sterilized glass jar, press down gently to remove air pockets, and seal tightly.

   Time: PT5M

7. Maturation

   Let the jar sit at room temperature for 24‑48 hours, shaking gently once a day. After this period, store the pickle in the refrigerator.

   Time: PT48H

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

8 g

Fat

9 g

Fiber

2 g