Amla Pickle

Ingredients

1. Remove seeds and fibre from tamarind and pour hot water over it. (Just enough to cover it)
2. Wash gooseberries and spread over a cloth to remove excess moisture.
3. Slit or pierce with a sharp needle all over the gooseberries.
4. Heat little oil in a kadai add gooseberries, close with a lid and cook in reduced flame.
5. Open and stir in between for even cooking.
6. When gooseberries becomes soft, open the lid and fry for few more minutes for the moisture to evaporate. Take the gooseberry pieces from kadai and spread over a plate, to cool.
7. Grind tamarind into paste, add salt, red chilly powder and mix well.
8. Take ground paste in a dry bowl. Add mustard powder, fenugreek powder, crushed garlic and fried gooseberries. Mix well.
9. Heat remaining oil in a pan add mustard, fenugreek, asafoetida powder and pour on top of the pickle. Allow to cool and store it in a dry jar or bottle.