By Devi Poojari
June 24, 2024
Indian gooseberry or amla is a fruit that is replete with vitamin C, offering immense health benefits when consumed during the monsoon season. Whether you eat them raw or prefer to enjoy them in a pickle, the tart fruit works wonders to boost the flavour of your everyday meals.
250 grams amla 4-5 tablespoons mustard oil 1 teaspoon mustard seeds ½ teaspoon fenugreek seeds 1 teaspoon turmeric powder 2 teaspoons red chili powder Salt, to taste 1 teaspoon mustard powder 1 pinch asafoetida
Cut each amla into small pieces, discarding the seeds.
Heat 2 tablespoons of mustard oil in a pan and fry the amla over medium heat for about 5-7 minutes until they start to change colour and soften.
Add the mustard powder and seeds, fenugreek seeds and spice powders to mix well and combine.
Season with salt and cool completely before transferring to a sterilised glass jar and storing refrigerated for up to 3 weeks.