Spiced Amla Pickle

1Wash the Amla (Indian gooseberries) (500 g) thoroughly and pat them dry. Cut them into small pieces, discarding the seeds.

2In a pan, dry roast the cumin seeds (1 tsp) until fragrant. Remove from heat and allow them to cool completely.

3In the same pan, roast the curry leaves (10-15) until they turn crispy. Let them cool down.

4Grate the ginger and keep it aside.

5In a mixing bowl, combine the chopped Amla pieces, pepper (2 tbsp), salt (1 tbsp), roasted cumin seeds (1 tsp), roasted curry leaves (10-15), and grated ginger.

6Mix everything well until the spices coat the Amla pieces evenly.

7Transfer the mixture to a clean, airtight glass jar and seal tightly.

8Allow the pickle to sit at room temperature for 2-3 days to let the flavors meld together before serving.

9Enjoy the tangy and spicy Spiced Amla Pickle with your favorite dishes!