Amla Anchar Recipe

• ½ Kg (2.2 pounds) Amla
• 6 tbsp Vegetable Oil
• 200 gms (7 oz) Red Chilli Powder
• 200 gms (Salt)
• ¼ tsp Rai (Sesame Seeds)
• ¼ Jeera( Cumin Seeds)
• ¼ tsp Methi Seeds ( Fenugreek)
• ¼ tsp Udad Dhal
• 1 tsp full of Asafetida Powder
• 6 nos Dried Red Chillies
• 10 to 15 Curry Leaves (Karepaku)

• Clean and dry Amla.
• Take a non- stick pan and put oil in it.
• Once the oil is heated add red chillies to it.
• Once they turn brown, add rai, jeera, udad dal, methi seeds, curry leaves, asafetida.
• When the rai pops out , its time to add salt.
• Heat the amla on a low flame.
• If required you can sprinkle little amount of water to the Amlas.
• Heat until the amla divides leaving the seeds.
• Once cooked set them aside to become cool.
• Add chilli powder and stir them well.
• Your Amla achar is now ready for use.