Firstly dry roast the cumin, fennel,fenugreek and nigella seeds..make a powder with the help of a mixture grinder.. Keep aside few seeds of fenugreek and Nigella seeds (klaunji)i befo' roasting
Wash the amlas and keep dry with a cotton kitchen napkin
Take a heavy bottom pan and heat mustard oil till smoky stage..flame off and let the oil slightly cool,now splatter fenugreek seeds and nigella seeds..Add amlas,roasted ground masala, salt,red pepper powder turmeric powder and let to cook it on slow heat without covering with lid.. Keep stirring in between
Cook till amlas get soft and cracks on amlas shown..check by piercing a fork in amlas..flame off and let the amlas cool down
Yo'r amla pickle is ready store in an airtight clean and dry glass jar and consume with in one weak
Enjoy yo'r amla pickle with paratha, aloo poori or chapati -dal..serve in 56 bhoga
Tip_if u want to keep pickle fo' little longer period then first boil the amlas and cook with masalas(don't drain the water after boiling and consume it in other purposes as lot of vitamin C is present in this water)..in this process lot of vitamin C drain out in water, so I recommend the without boiling method..fo' good shelf life keep this pickle in fridge and don't touch with wet hands
