Amle Ki launji (gooseberry pickle)

Wash & boil amla in deep pan until tender/soft.

Remove seeds & separate amla segments.

Assemble all ingredients. Grind all in coarsely.

Heat mustard oil in pan. Once it smoked add grinded spices.

Mix all properly. Saute it for 1 minute.

Add amla segments. Mix properly so that masalas coated with them. Remove from gas.

Once cooled. Store in glass jar. You can eat it immediately or after 2-3 days.

Amla launji can be stored for more than one year.