I have learnt this recipe from my mother. This pickle is very easy to make and requires no standard pickle masala. Instead we will use mustard seeds, fenugreek seeds and pepper for seasoning.
You can make this pickle with just amla, ginger and lemon. Optionally you can add fresh turmeric (oli halad), green chillies and/or raw black pepper spikes to it for added flavor.
Ingredients:
8-10 amlas,
5-6 lemons
1/2 cup of finely cut ginger
1/2 cup of finely chopped green chillies (optional)
1/2 cup of fresh turmeric, peeled and finely chopped (optional)
For pickle masala:
2 tbsp of mustard
1/2 tbsp of fenugreek seeds
1 tbsp of freshly ground pepper (or as per taste)
2-3 tbsp salt
For seasoning:
1 cup of vegetable oil
2-3 tsp of mustard seeds
1/2 tsp of asafoetida
Servings:
Makes about 1/2 kg of pickle
Wash all the ingredients thoroughly and dry them. Cut amlas into small chunks, take the seed out. Next squeeze the juice out of lemons and keep it aside. Cut the squeezed lemons into small pieces. Similarly cut ginger and fresh turmeric (oli halad) into fine pieces. Slit and cut chillies into small pieces, lengthwise. Chillies and fresh turmeric enhance the taste of the pickle, however they are optional ingredients and can be skipped.
Take a clean and dry jar and transfer all the cut ingredients into the jar. Add the lemon juice that was kept aside while cutting lemons. Add about 2-3 tbsp of salt and mix well. Instead of regular table salt, you can use rock salt and table salt combination. Leave it overnight. This will release juices from the ingredients and the volume of the mixture will be slightly compressed.
In a kadhai, dry roast pickle masala ingredients, one by one. In case you are using chillies, adjust the quantity of the pepper to avoid making the pickle extra hot. After cooling down the roasted ingredients, grind it in a mixer. Make sure the mixer is dry and no trace of water is present in the mixer. Add this dry powder to the jar and mix well.
In a seasoning pan, add about 1 cup of vegetable oil and once it is hot, add mustard seeds and asafoetida. Once the mustard seeds start popping, turn the heat off and let it cool. Once the oil is completely cooled down, pour it into the jar and mix well.
This pickle is ready to serve. Refrigerate the pickle. It can last for over a month in the refrigerator.
Note:
You can add 8-10 raw black pepper spikes to the pickle optionally. The pepper is very hot, hence adjust the chillies and pepper powder in the pickle masala.
You can make this pickle with just amla, ginger and lemon. Optionally you can add fresh turmeric (oli halad), green chillies and/or raw black pepper spikes to it for added flavor.
Ingredients:
8-10 amlas,
5-6 lemons
1/2 cup of finely cut ginger
1/2 cup of finely chopped green chillies (optional)
1/2 cup of fresh turmeric, peeled and finely chopped (optional)
For pickle masala:
2 tbsp of mustard
1/2 tbsp of fenugreek seeds
1 tbsp of freshly ground pepper (or as per taste)
2-3 tbsp salt
For seasoning:
1 cup of vegetable oil
2-3 tsp of mustard seeds
1/2 tsp of asafoetida
Servings:
Makes about 1/2 kg of pickle
Wash all the ingredients thoroughly and dry them. Cut amlas into small chunks, take the seed out. Next squeeze the juice out of lemons and keep it aside. Cut the squeezed lemons into small pieces. Similarly cut ginger and fresh turmeric (oli halad) into fine pieces. Slit and cut chillies into small pieces, lengthwise. Chillies and fresh turmeric enhance the taste of the pickle, however they are optional ingredients and can be skipped.
Take a clean and dry jar and transfer all the cut ingredients into the jar. Add the lemon juice that was kept aside while cutting lemons. Add about 2-3 tbsp of salt and mix well. Instead of regular table salt, you can use rock salt and table salt combination. Leave it overnight. This will release juices from the ingredients and the volume of the mixture will be slightly compressed.
In a kadhai, dry roast pickle masala ingredients, one by one. In case you are using chillies, adjust the quantity of the pepper to avoid making the pickle extra hot. After cooling down the roasted ingredients, grind it in a mixer. Make sure the mixer is dry and no trace of water is present in the mixer. Add this dry powder to the jar and mix well.
In a seasoning pan, add about 1 cup of vegetable oil and once it is hot, add mustard seeds and asafoetida. Once the mustard seeds start popping, turn the heat off and let it cool. Once the oil is completely cooled down, pour it into the jar and mix well.
This pickle is ready to serve. Refrigerate the pickle. It can last for over a month in the refrigerator.
Note:
You can add 8-10 raw black pepper spikes to the pickle optionally. The pepper is very hot, hence adjust the chillies and pepper powder in the pickle masala.
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