Spicy Amla Pickle

1: Wash and steam or boil amla for 5–7 minutes until slightly soft. Let cool and separate into segments along the seed lines.

2: Spread the amla segments on a clean towel to remove moisture. Let them air dry for 1–2 hours.

3: Dry roast mustard seeds and fenugreek seeds for a minute and crush them coarsely.

4: Mix the roasted spices with Everest Tikhalal, turmeric, salt, fennel seeds (if using), and asafoetida.

5: In a large bowl, mix the amla pieces with the spice mix.

6: Heat mustard oil till it smokes, then let it cool slightly. Pour the warm oil over the amla-spice mix and stir well.

7: Add lemon juice if you like extra tang.

8: Transfer to a clean, dry glass jar. Let it sit in a sunny place for 1-2 days, shaking the jar once daily to mix.

9: Taste after a few days – flavors will deepen over time.