amla pickle

INGREDIENTS:
main ingredients:
•400 gms amla or gooseberry (small or bigger)
•¼ cup red chili powder
•1 tsp turmeric powder
•½ cup rock salt
for tempering:
•½ cup + 3 tbsp sesame oil(til ka tel)
•1 tsp mustard seeds
•1 tsp fenugreek seeds
•1 tsp asafoetida
INSTRUCTIONS:
1.first rinse the amla in water. dry them with a kitchen napkin. there should be no trace of moisture.
2.if small amla, keep whole, since seeds are very small.
3.if big sized, then chop and remove the seeds. discard the seeds.
4.take the amla in a large bowl.
5.add the red chilli powder, turmeric powder and rock salt. mix very well.
6.in another pan, heat the sesame oil first.
7.then add the mustard seeds & fenugreek seeds and allow them to splutter.
8.then add the asafoetida. stir and switch off the flame.
9.let the oil cool completely and then pour it over the amla marinated with the spices. mix very well.
10.spoon the pickle in a sterilized jar.
11.close tightly with a lid and keep the pickle in a dry corner of your kitchen for 7 days.
12.after every 2 to 3 days, give the pickle bottle or jar a good shake or a stir with a clean dry spoon.
13.the amla pickle will be ready after 7 days.
14.once the amla pickle is ready, keep in the fridge or at room temperature.
15.in cold climates, you can keep outside. in a hot and humid climate, keep in the fridge. serve amla pickle with any indian meal of your choice.