How to make Andhra-style tangy amla pickle that keeps for a year

Amla is selling briskly in the market these days. It is considered a boon for the body. It contains vitamin C, which is very beneficial, and its antioxidants may help reduce skin problems.

Many people want pickle on their plate, and a meal does not taste right without it. If you are tired of mango pickle, chilli pickle and sweet pickle, try making a sour and spicy amla pickle in the Andhra style. Pickle made this way keeps well for a year.

Many people do not like raw amla. This zesty pickle is one way to eat it. It can be had with hot rice, rice rotis, chapatis and the like. Here is the recipe.

Ingredients: amla, garlic, salt, oil, red chilli powder, fenugreek seeds, fennel seeds, tamarind and jaggery.

First, wash the amla in clean water. Peel the garlic cloves. Cut the amla into medium-sized pieces.

Now heat a pan on the gas and dry-roast the fenugreek seeds, fennel seeds and mustard on a low flame until lightly red. Set them aside to cool. Once cool, put everything in a mixer jar and grind to a fine powder.

Soak the tamarind in a bowl of water and squeeze it by hand to extract the pulp. Heat the pan, add the tamarind pulp and keep stirring with a spoon on a low flame. The tamarind water should dry up completely.

Then heat oil in the pan, add the garlic cloves and amla, and fry on a low flame. After that, in a large vessel, add the amla, garlic, tamarind pulp, the prepared spice powder, red chilli powder and salt, and mix well.

Finally, add the oil in which the amla was fried to the pickle and mix everything well. Your tangy Andhra-style amla pickle is ready. It keeps well through the year.