Ingredients:

• 1 kg. Amla (Indian Gooseberry)
• 4 Red Chillies
• 2 Green chillies
• ¼ kg. salt
• ½ tsp. Turmeric
• ½ tsp. peeled black gram
• ½ tsp. Mustard Seeds
• 1 tbsp. oil
• A pinch of Asafoetida
• 1 spring coriander leaves

Method:

1. Clean amlas and dry. Chop to remove seeds and grind the fresh amla lightly. Store for 3 days in a jar.
2. On day 4, add salt and turmeric. Grind.
3. Whenever required, you can use this to make ready to eat amla pickle.
4. For one cup chutney:
5. Fry black gram, red chillies, mustard seeds and asafoetida. Grind.
6. Add amla mixture. Whip. Garnish with coriander leaves.