Recipe

Instructions:
Take amla. Clean them with water.
Use a knife to cut into the place that looks like the veins.
Follow the same process for the rest of the amlas.
Cut the center for even pieces after separating them.
Take a kadai and heat the oil. Adjust the gas flame to slow down
Add cumin seeds and let it splutter. Add asafoetida and turmeric powder. Mix it properly.
Add the chopped amlas to the pan. Stir it properly.
Add salt. Mix it properly.
Cover the pan and let it sit for a few minutes.
In between, stir them properly.
Add jaggery. Mix it well.
Add fennel seeds, Methi masala, and Kashmiri red chilli powder. Mix it properly.
Final Cooking:
Let it be for a few minutes.
After some time, the consistency will be thicker.
It lasts for a year when kept in the freezer.
Our Amla Pickle is ready to be served.
Tips:
To cook the items properly, ensure the gas flame stays at a slow temperature.
To guarantee that the spices and flavours are distributed evenly throughout the mixture, stir it well as it cooks.
Cautions:
Be cautious while handling the knife during the cutting process to avoid accidents.
To preserve its freshness for an extended period, store the Amla nu Athanu correctly in the freezer.