Ingredients
| 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 |
Method
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.
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