Ingredients
Directions
- 1
Wash amla well, add to a pot of water and cover. Once boiling, put a timer on for 15 min and then check to see if they’ve split open and are fork tender. If not, continue to boil for another 5 or so min!
- 2
Drain and separate the wedges and discard the seed. You can also save the water the amla was boiling in to water your plants or drink by adding some salt, roasted cumin powder, lemon juice, and sugar!
- 3
Dry all of the wedges and put them to the side
- 4
Make your masala for the achaar to taste - for our 1.5lb of amla, we added a generous amount of mustard oil, dried red chilies, 1tsp of hing aka asafoetida (or can use garlic), salt, and a mix of a couple achaar spice blends to taste. Add a sprinkle of jaggery if you want I guess
- 5
Gently cook all the spices for 30 seconds on low to med heat (careful not to burn them!) and then add your amla wedges and coat well and turn off heat
Notes
They’ll keep outside for a couple days or in the fridge for about a month!
