Amla Pickle

Hot Hot Amla Pickle in Cool Cool Winter season…
Amla Pickle / Usirikaya Uragaya

mustard powder-60gm
chilli powder-40 gm
salt-60 gm
amla-250 gms (10 to 12 amlas)

For popu / Tadka/ Tampering:
Oil-2 tablespoons
Red chillies-5
Cumin seeds-1 tea spoon
mustard seeds-1/4 teaspoon
Garlic Flakes-6 cloves

First wash the amlas and clean them with cloth and let them dry. Make sure that there is no moisture.
Place amlas in a pan and pour oil into it. Cover it with lid and switch on the stove. Cook this amlas on low heat for about 15 to 20 minutes. Stir in between or shake the vessel so that amlas get cooked evenly. By this time amlas turn into golden brown color. Remove and let them cool down to room temperature. Remove seeds from amlas with hand if you are using big amlas.

Roast mustard seeds for 10 sec on medium heat , let it cool and grind to fine powder. Mix salt, chilli powder, mustard powder well and add it to the amlas. Make sure amlas and oil is at room temperature.

Cover tightly in a glass jar and let it stew at least for 1 week so that the bitterness of mustard powder is absorbed by amlas. The more you wait, the more  taste it gives.

Just before serving, do tampering. Heat 2 tablespoons of oil in a pan, add cumin, mustard seeds let them splutter, then add garlic flakes , red chillies and remove from the heat. Add it to the pickle, mix thoroughly with clean and dry spoon and serve with hot rice along with dal.