This mouth-watering pickle is sour, sweet, spicy, slightly bitter and salty and absolutely divine. AMLA PICKLEIngredients7-8 Indian gooseberries (amla)¾ tsp Tata Sampann Turmeric PowderSalt to taste3 tsps fennel seeds (saunf)2 tsps cumin seeds2 tsps fenugreek seeds (methi dana)10-12 black peppercorns2 tsps yellow mustard seeds¼ cup mustard oil1 tsp mustard seeds2 tbsps red chilli powderMethod1. Make vertical incisions on amla, add ½ tsp Tata Sampann Turmeric Powder, salt, and 2 cups water and cook under pressure till 2-3 whistles are given out. 2. Open the cooker once the pressure has reduced completely, drain the amla and discard the seeds.3. Dry roast fennel seeds, cumin seeds, fenugreek seeds, black peppercorns, yellow mustard seeds and dry roast till fragrant. Take the pan off the heat, transfer into a blender jar and blend to a fine powder.4. Heat ¼ cup mustard oil in a non-stick pan, add 1 tsp mustard seeds and let them splutter. Add red chilli powder and remaining Tata Sampann Turmeric Powder, blended powder and saute for a minute. Adjust salt and mix, add cooked amla and mix well and allow ro cool to room temperature. 5. Transfer into air tight container and serve asrequired. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
