Recipe Credit: Darshana Muzumdar
Lasts 6 months
- 500 gm Amla or Indian Gooseberry (12-15 numbers depending on the size)
- 4 tsp rock salt or other unrefined salt
- 1 cup mustard oil
- ¼ tsp hing (asafoetida)
- 2 tsp methi (fenugreek) seeds (use 1 tsp if you don’t enjoy the bitterness of the seeds)
- 1 tsp ajwain (carom seeds/ajowan caraway/bishop’s weed)
- 4 tsp yellow mustard dal or seeds
- 2 tsp saunf (fennel) powder (+ 2-3 tsp whole fennel if you enjoy the taste of fennel)
- 2 tsp turmeric powder
- 4 tsp Kashmiri chilli powder or 1 tsp if you use a spicier variety
Wash all the amla and place them in a thick bottomed steel pot. Add 1 cup water and bring to a boil. Turn down the heat and cover the pot. Cook for around 10 minutes or enough till they are soft enough to remove the ‘petals’ or ‘wedges’ of each. Remove the amla onto a plate and let them cool enough for you to handle them. Remove all the pits and separate each petal of the amlas. Add the salt to these pieces to let it dissolve as rock salt takes long to dissolve in oil. Heat the mustard oil till smoking point and immediately turn off the heat. Cool the oil enough to ensure that there is no more smoke rising from it. Add the hing, methi seeds, and ajwain to the relatively hot oil. Sauté for about 5-10 seconds. Add the amla petals into the oil. The oil will sizzle a little when you do that. Mix well and add the rest of the ingredients: yellow mustard dal, saunf powder, whole saunf if you are using it, turmeric, and red chilli powder. Mix well so that all the amla pieces are coated with all the spices. Cool it completely before filling it in a completely dry airtight jar. This pickle is ready to eat but it is tastier if you let it rest for at least 3 to 4 days for the amla to absorb the flavours.
Note: The oil is brought to smoking point to remove the strong pungent flavour.
Always use a fresh dry spoon to remove pickle from the jar. Any kind of moisture will spoil the pickle.
Though mustard oil has some benefits, it is still an oil and should be consumed in small quantities.
This dish is not Whole-Food Plant-Based because of the use of oil.