Amla Pickle Recipe

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10 amla (large, about 150 grams)

2 teaspoons mustard

1 pinch methi seeds

1 teaspoon salt (+ more)

4 tablespoons oil

1 lemon (large , about 3 tbsps juice)

3 to 4 teaspoons red chilli powder

¼ teaspoon turmeric

1 garlic clove (large, minced (optional, but recommended))

Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly. You can also chop them and use.
Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.
Fry amla in oil until partially cooked. They turn light golden in color when they are done.
Add garlic and switch off. Allow to cool down a bit.
When still hot, add other ingredients except lemon juice.
Once cooled squeeze lemon juice.
Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice.
Serve amla pickle with rice, dosa or paratha.