By Devi Poojari
7-8 amlas 3 tablespoons chilli powder 1.5 teaspoons turmeric 2 tablespoons salt 2 tablespoons black mustard seeds 1 teaspoon fenugreek seeds (methi dana) ½ teaspoon asafoetida ½ cup sesame oil or vegetable oil
Wash and dice the amlas according to your preferred bite size. Sprinkle the turmeric and salt and coat everything thoroughly and set aside. In a dry pan, toast the mustard and fenugreek seeds and grind to a fine powder once cooled. Add it to the chopped amlas along with the chilli powder and asafoetida and mix well.
Heat the oil in a pan and once it reaches smoking point, cool slightly and add to the spiced amlas. Combine everything together and spoon into a jar. Note: The pickle stays fresh for up to a month if kept in the fridge. Ensure that you transfer the pickle to a jar once it has completely cooled.