Kabita Singh's Secret Recipe: Amla and Green Chilli Pickle to Spice Up Your Meals

Amla and green chilli pickle is a flavorful and tangy treat that's easy to make. Kabita Singh's recipe uses simple ingredients and steps to create a delicious homemade pickle that can be enjoyed for months.

Ingredients-

• Amla (Indian gooseberries)
• Green chilies (optional)
• Yellow mustard seeds
• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Fennel seeds
• Black cumin seeds
• Carom seeds
• Turmeric powder
• Red chili powder
• Mustard oil
• Salt to taste

Instructions-

Prepare the Amla: Wash the amla thoroughly and steam it for 10 to 12 minutes on high flame until it begins to open up. Avoid boiling the amla.
Prepare the Green Chilies: If using, wash, clean, and cut the green chilies into small pieces.
Cool the Amla: Once the amla is steamed, allow it to cool and then separate the pieces.
Sun-Dry (Optional): To store the pickle for longer, dry the amla pieces in the sun for 3 to 4 hours.
Roast the Spices: In a pan, roast yellow mustard seeds, coriander seeds, cumin seeds, fenugreek seeds, and fennel seeds. Grind them coarsely—this texture is key to the pickle's flavor.
Prepare the Tempering: In a pan, heat mustard oil and add black cumin seeds, carom seeds, turmeric powder, red chili powder, and the roasted masala.
Mix Everything: Add the green chilies, salt, and the cooled amla pieces to the pan. Mix everything well and cook for a couple of minutes.
Storage: Store the pickle in an airtight jar or glass container.

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This tangy and spicy amla pickle can be perfectly enjoyed with meals and lasts for months when stored properly.

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