Amla Pickle (Indian Gooseberry Pickle)

Wash the amlas thoroughly and pat them dry with a clean cloth.

Steam or boil the amlas for 5–7 minutes until slightly soft. Allow them to cool.

Separate the segments by gently pressing on each amla to split them along their natural lines. Discard the seeds.

In a dry pan, lightly roast fenugreek seeds, fennel seeds, and mustard seeds until aromatic.

Let them cool, then grind them coarsely or leave them whole for a rustic texture.

Heat mustard oil in a pan until it reaches its smoking point. This step reduces the raw flavor of the oil.

Turn off the heat and allow it to cool slightly before proceeding.

Add asafoetida, turmeric powder, and red chili powder to the warm oil. Stir well to combine.

Add the boiled amla segments to the spiced oil.

Mix in the roasted spice mixture and salt. Toss everything gently to coat the amlas evenly.

If you prefer a tangier pickle, add lemon juice at this stage and mix thoroughly.

Transfer the pickle to a clean, dry, airtight glass jar.

Allow it to rest at room temperature for 2-3 days, stirring with a clean spoon daily to ensure even marination.