Amla Pickle

Nice accompaniment to Dal-Rice, Curd-Rice or even Parathas.





Ingredients:
Amla - about 8 , boiled in salt water (about 1/2 tsp salt)
Mustard. Oil - about a cup
Lime - 1/2
Ginger, grated finely - 1/2 tsp
Salt - 1/2 tsp or as per taste
Red Chili powder - 4 tsp (as per taste)
Turmeric powder - 1/8 tsp
Hing - pinch

Cumin seeds - 1/8 tsp
Meethi seeds - 1/8 tsp
Mustard seeds- 1/2 tsp
Black Peppercorns - 1/8 tsp


Method:

• Drain water and pat dry Amla. Seperate amla segments and discard the seeds.
• Dry roast Cumin, Meethi, Mustard seeds and black peppercorns and grind
• Sprinkle salt and ground powder over amla segments. Squeeze lime juice and mix in rest of the ingredients except oil.
• Allow to marinate for 2 hours then mix in 4-5 tsp of oil. Add more salt if required.
• Set aside for atleast a day
• Transfer to a airtight glass jar. Heat the rest of the oil (you may add some mustard and allow it to splutter). Cool down completely and then pour over the pickle. You need to have about 1/2 inch layer of oil over the pickle.
• Pickle will be ready to eat after a week.