Pickles are the durable than chutneys. The pickle I'm sharing with you today is one of those ones, that can be stored & used refrigerated for months. You can enjoy it the same way or add a little fresh tempering /seasoning before serving for a fresh feel.
There are many ways of making amla pickle, but this one is the healthier way of making it.
1 Cup chopped amla
1 Tbs. mustard seeds
1 Tbs. jeera
1 Tsp. methi seeds
3 Red chilis
3 Green chili's ( Adjust acc. to taste)
Less than 1/2 tsp. of turmeric
1 Tsp. asafoetida / hing
2 Tbs. Oil
1/4 Cup cilantro leaves
- Heat a pan with oil. Add mustard, methi & jeera to it.
- Later add the red chilis to pan. Once the mustard starts jumping add hing & turmeric to pan & switch off heat.
- Allow the seasoning to cool before you grind.
- Coarse grind the seasoning & to the blender add green chili's, cilantro & salt. Adjust the taste & the pickle is ready to serve.
Serve with rice & a little ghee.