| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Kilogram | Amla - (Avale) | |
| A | Pinch | Asafetida (Hing) | |
| 100 | Grammes | Chilly Powder, Red | |
| As Required | Cooking Oil | ||
| 200 | Grammes | Jaggery | |
| 100 | Grammes | Methi - Fenugreek | Powdered |
| 1/2 | Teaspoon | Mustard Powder | |
| 100 | Grammes | Salt | for mixing |
| 100 | Grammes | Salt | |
| 1 | Teaspoon | Turmeric Powder |
1) Cut Hog Plums (Amla) into 2 halves. Remove the seeds. Mix a little salt
and set aside overnight.
2) The next day dry the plums with a clean dry cloth. Make a thin powder out of
the dry fenugreek by mixing. And put it in a big bowl.
3) Add the same amount of red chilli powder, salt to taste, turmeric powder and
a pinch of Asafoetida. Put a little oil in a fry pan, add mustard seeds, a pinch
of Asafoetida, two whole green or red chillies. Prepare seasoning. Let it
cool.
4) Cut jaggery into thin pieces, mix it well with the above ingredients. Take
the hog plum pieces in a plate, add a little oil and mix them well. Then add
masala prepared with jaggery and mix well. Store it in a airtight jar. Let the
pickle settle for a day or two.
5) Put some oil in a pan and let it cool. Pour the oil on the hog plum pieces
until they get immersed.