Nellika ( amla / gooseberry) - 3 kg
Sea Salt - 2 cups
Water - 4 ½ cups
Sesame seed oil - ¾ cup
Asafoetida - 1 big piece (3 inch)
De-seeded dry red chilli - 12
Mustard - ¾ cup
Fenugreek - 3tsp
Crushed black pepper - 4 tbsp
Turmeric powder - 1tsp
Red chilli powder - 3 tbsp
Sugar - 2 tbsp
Garlic - 1 cup heap
Julienned ginger - 1 tbsp
New earthen pot
In a saucepan , boil water and add sea salt , stir and let it cool.
Wash and clean the new pot and put the amla in.
Pour salt water and close the pot with banana leaf.
Keep the pot on wood fire.
(as salt water might drip from the pot, the metal burner stove is likely to
Let it boil . Stir in between.
As the fire settles, the red hot wood will give steady low heat.
Preferably, next day, repeat the same process till the water is fully dried and the amla turns black .
Heat sesame seed oil in a wok ; fry asafoetida piece. Take it out and powder it.
(readymade asafoetida powder lacks sharp flavour)
In the same oil, fry red chilli, garlic and ginger and keep aside;
Add turmeric powder in the remaining oil. Now, add mustard and
fenugreek, as it splutters ,add crushed black pepper and chilli powder.
Finally add fried chilli and all remaining ingredients and sugar.
Take the pot from fire and let it cool and then mix in the black amla.
Store in clean glass jars or (barani).
As it ages, it is really YUM.
Even the seed of the amla tastes good.
This pickle is worth all the effort put in it.
The fire, the smoke, pepper, asafoetida, mustard ,garlic all add taste to the
Sour, sweet amla.