Time: 15 minutes
Makes: 1 cup Pickle
6 to 7 Amla (Indian Gooseberry)
2 tbsp Pickle Masala (I used Kepra brand)
1 tsp red chili powder
4 tbsp oil (Tip 2)
1/2 tsp mustard seeds, 1/4 tsp hing, 1/4 tsp turmeric
1 tbsp salt
1) Wash and pat dry amla. Make thin slices (around 15 slices of each one). Add pickle masala, salt and chili powder. Mix with a spoon.
2) Heat oil into a tadka pan. Add mustard seeds, hing and turmeric. Transfer this tadka to a glass bowl.
3) Once tadka cools down, pour it over the pickle. Mix well and transfer it to a clean jar with an airtight lid.
1) After a few weeks, color of amla turns brownish if kept at room temp. It wouldn't change the taste. To keep the color intact, refrigerate.
2) Amla doesn't release too much of water after coming in contact with salt like raw mango does. Hence you may want to add little more oil to get the required consistency of masala.
Nutritional Info: per serving (considering 15 servings)
Calories: 38 | Carbs: 1 g | Fat: 4 g | Protein: 0 | Sat. Fat: 0 | Sugar: 0