How to cook Whole Amla Pickle

Ingredients needed for preparing Whole Amla Pickle

Big Amla – 10 pieces

Oil – 1 Table Spoons

Mustard Seeds– 1 Tea Spoon

Fenugreek Seeds – 1 Tea Spoon

Salt – To Taste

Chlli Powder – 1 Tea Spoon

Preparing Whole Amla Pickle by boiling it

First take an empty pan and add mustard and fenugreek seeds to it. Then fry until the mustard seeds pop up and the fenugreek seeds turn to golden brown. After frying, keep this aside for some time and once the heat has subsided powder it using a mixer jar.

Now take a Idly cooker and add water to its bottom part. In this Idly cooker, place all the whole amla and let it to boil for some time. It will take only about 5 to 10 minutes to cook. After these amla boils, it will split open into 6 slices automatically. It would have bloomed like a flower inside the cooker itself.

Next take the same emptied pan and add oil to it. Let the oil to heat for 2 or 3 minutes.

Then put the mustard seeds and let it to pop up. After the mustards seeds pop up add the powder that we have made previously into this.

Soon after adding the powder you can also add the boiled amlas into this pan and sauté for some time.

Lastly add salt and chilli powder and further sauté it for 3 to 5 minutes and that’s all for this amla pickle.

Finally Whole Amla Pickle is now ready. You can preserve this for about a month.