Amla (gooseberry) - 1/2 KgSalt - to tasteJeera (cumin seeds) - 2 TspSaunf (fennel seeds) - 2 TspMethi daana (fenugreek seeds) - 1-2 TspRed chilli powder - 1-2 TspHaldi (turmeric) - 1-2 TspMustard oil - 1/2 cupBoil the amlas in water for 5 minutes. Remove from water. Add liberal salt. Set aside for 5-6 hours for the water to drain out. De-seed the amlas and cut into half or leave them whole. Heat oil fairly hot, then turn off heat. Add to pan the jeera, saunf, methi daana, red chilli powder, haldi and a little more salt. Add the dried amlas. Cook for 1-2 minutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.
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