Traditional Homemade Amla PickleVeg

1

Wash and rinse the amlas thoroughly and place them in a strainer to dry completely.

2

Once dry, steam cook the amlas in a steamer on low heat for about five to seven minutes until they naturally open up. Turn off the heat and allow them to cool down.

3

After cooling, open the amlas further to remove and discard the seeds.

4

Place the seeded amlas in a bowl. Add the crushed or powdered pink Himalayan salt and apple cider vinegar (or organic coconut vinegar). Use a wooden spoon to mix everything well.

5

Cover the bowl and let the mixture sit overnight. You will notice that liquid has naturally released from the amlas the following day.

6

Give the mixture a toss, cover it again, and let it rest for another 8 to 10 hours.

7

Heat a pan with wood-pressed sesame oil. Add fenugreek seeds, cumin seeds, and mustard seeds. Once the seeds splutter, turn off the flame.

8

Add the Kashmiri chili powder, turmeric powder, and freshly ground black pepper to the oil. Stir well and let the spices roast in the residual heat of the pan.

9

Transfer the spice mixture to a separate plate and stir in the organic jaggery powder to balance the flavors

10

Once the masala has cooled down completely, add it to the marinated amlas and stir well to combine

11

Cover the bowl and let the mixture sit overnight to allow the flavors to meld.

12

Finally, transfer the pickle into a clean, airtight glass bottle. The pickle can be stored at room temperature for several months.