Amla Ki Launji Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 2.Add chopped amla, jaggery, red chili powder, turmeric powder, and salt. Mix well.
• STEP 3.Cook on low heat until the amla softens and the jaggery melts, stirring occasionally.
• STEP 4.Add roasted cumin powder and mix well.
• STEP 5.Allow the pickle to cool completely before transferring it to a clean, dry jar.
• STEP 6.Store in a cool, dark place for a few days to allow the flavors to develop.

Cooking Tips

• You can adjust the sweetness and spiciness according to your taste preferences.
• Make sure to remove the seeds from the amla before chopping.
• Use a dry spoon to take out the pickle to prevent spoilage.

Storage and Serving

• Amla Ki Launji can be stored in an airtight jar in a cool, dark place for up to 2 months.
• Serve as a side dish with Indian meals or as a condiment with snacks.
• Mix a spoonful of the pickle with yogurt to make a delicious dip.