Tamilnadu Amla Pickle

by KarthikaRajendran
Fresh amlas are abundantly available in the winter and like raw mangoes, they can be preserved in several ways to provide a whole year's supply of amla pickles
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 1 hours
Servings
people
Ingredients
  • Amla 10 no. -
  • oil 6 tsp -
  • asafoetida 1/2 tsp -
  • cumin seed 1/2 tsp -
  • coriander seed 1/2 tsp -
  • fenugreek seed 1/2 tsp -
  • Red chili powder : 1 tsp -
  • Salt : 1 tsp -
Cuisine Tamil
Prep Time 1 hours
Servings
people
Ingredients
  • Amla 10 no. -
  • oil 6 tsp -
  • asafoetida 1/2 tsp -
  • cumin seed 1/2 tsp -
  • coriander seed 1/2 tsp -
  • fenugreek seed 1/2 tsp -
  • Red chili powder : 1 tsp -
  • Salt : 1 tsp -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. wash and clean the amla and remove the seed and cut into small pieces
  2. heat the oil
  3. add amla and allow to cook for 1 minute
  4. add red chili powder, salt and asafoetida and mix well
  5. dry roast the cumin seed, coriander seed and fenugreek seed and make as powder
  6. add this powder into the amla, and mix well
  7. allow to cook for 10 minutes in medium flame
  8. amla pickle is ready
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