Amla Pickle For One Year Shelf Life | Amla Achar | Gooseberry Pickle | Usirikaya Pachadi

Ingredients:
Amla – 500 gms
Groundnut oil—150 gms
Pickle red chilli powder – 60 gms
Table salt – 100 gms
Fenugreek powder – 1 tsp (roasted and powdered)
Mustard powder – 25 gms (dried and powdered, no need of frying)
Garlic cloves – 40 (peel removed)

Ingredients for tempering:
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp

Preparations:
1) One day before, clean all the vessels and ladles used for pickle and sun dry them
2) Dry roast 1 tsp fenugreek seeds and powder it
3) Sun dry 25 gms mustard seeds and powder it (no need of roasting)
4) Remove peel of 40 garlic cloves.

Procedure:
1) Heat oil in a thick bottomed kadai, fry amla in batches
2) Fry on low flame till the amla color changes and you can see the cracks on amla (keep on stirring)
3) Keep the fried amla aside, the left out oil can be used while mixing the pickle
4) Take a bowl and add red chilli powder, table salt, fenugreek powder, mustard powder and garlic cloves. Mix them well
5) Now heat the left out oil (oil left after frying amla) and add mustard seeds and cumin seeds. Once they splutter, switch off the flame and allow it to lukewarm
6) Now add the lukewarm oil into amla pieces. Mix well
7) Keep aside for 3 days
8) After 3 days, oil comes up, mix it well again and it can be stored for 1 year.

Note: If you don’t have a measuring cup, regular teacup will be approximately 100 ml

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