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Export 8 ingredients for grocery delivery
Step 1
Steam the fresh amla fruits in a steamer for about 10 minutes until they become soft and tender. Allow them to cool completely.
Step 2
Once cooled, gently split each amla fruit into six sections, discarding the seeds.
Step 3
In a dry pan, toast the mustard seeds, cumin seeds, and fenugreek seeds until they become aromatic. This intensifies the flavors of the spices.
Step 4
Using a spice grinder, blender or mortar and pestle, grind the toasted seeds along with the Kashmiri red chili powder, turmeric powder and salt into a coarse powder
Step 5
In a mixing bowl, combine the cooled, sectioned amla with the prepared spice blend.
Step 6
Add the chosen oil (olive, canola, sunflower, or peanut oil) to the bowl, coating the amla evenly with the fragrant spice-infused oil.
Step 7
Squeeze fresh lemon juice over the spiced amla mixture.
Step 8
Mix all the ingredients thoroughly, ensuring the amla sections are well-coated with the spices, oil, and lemon juice.
Step 9
Transfer the Amla ka Achar into clean, dry glass jars with airtight lids, to preserve it.
Step 10
Store the pickle under refrigeration, and use it within a couple of months.
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