1/2 tsp turmeric powder
Salt to taste
2 tsp red chilli powder
1 tsp mustard seeds
Heat oil and add mustard seeds. When it splutters, add the turmeric powder, asafoetida and gooseberry pieces (cut into pieces leaving out the seed). Fry for a minute and add some water and cook till soft. Add salt and red chilli powder and mix well till the water almost dries up.
Instant amla pickle ready to serve..For storing you can use an airtight container and refrigerate it by adding more oil.
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