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1 kilogram Hog Plums (Amla)
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200 grams Jaggery (Gur)
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100 grams of Dry Fenugreek Powder
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100 grams of Salt
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Additional 50 grams of Salt (for mixing)
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100 grams of Red Chilli Powder (Pisi Lal Mirch)
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1 tsp. Turmeric Powder (Pisi Haldi)
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½ tsp. Mustard Seed Powder
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Asafoetida (Heeng)
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Cooking Oil (as needed)
- Cut Hog Plums (Amla) into 2 halves. Remove the seeds. Mix a little salt and set aside overnight.
- The next day dry plums with a clean dry cloth. Make a thin powder out of the dry fenugreek by mixing. And put it in a big bowl.
- 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 chillies. Prepare seasoning. Let it cool.
- 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.
- 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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