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Amlas are considered to be the elixir of good health and are packed with vitamin C. Fresh amlas are abundantly available in the winter and like raw mangoes, they can be preserved in several ways to provide a whole year's supply of amla pickles or murabbas. This piquant amla delicacy is spiced with chilli, fenugreek, fennel and nigella seeds. I have boiled the amlas to remove their bitter juices. Also I have reduced the quantity of mustard oil, but you can add more if you wish to preserve the pickle for a longer period at room temperature. Choose refrigeration instead to increase the shelf life. It takes about 3 to 4 days for this pickle to mature in the sun before you are ready to eat it.
Storage upto 1 month : In a cool dry place.Preparation Time: 15 mins.Maturing Time : 3 to 4 days.Cooking Time: 10 mins.
Makes 2 cups.
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If you like Amla, you will love this pickle.
Putting the Excitement Back Into Upmas
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