- 1 kg – amla
- 3 to 4 tbsp – oil
- 3 tsp – chilli powder
- 1 tsp – methi (roasted and ground coarsely)
- 1 tsp – hing
- 1 tsp – turmeric powder
- salt to taste
How to Make Amla Pickle
- Deseed amla and cut into small pieces.
- Heat oil in a pan and add the amla and turmeric.
- Cook for six to eight minutes till soft.
- Add chilly powder, hing, methi and salt.
- Mix well.
- This pickle is ready for use the following day and can be preserved for 10 to 15 days.