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Ingredients for Aamla Launji
Indian Gooseberry - आंवला - 250 gms
Mustard Oil - सरसों का तेल - 2 tbsp
Fenugreek Seeds - मेथी दाना - 1 tsp
Fennel Seeds - सौंफ - 1 tsp
Asafoetida - हींग - 1 pinch
Ginger - अदरक - 1 tbsp, grated
Turmeric Powder - हल्दी पाउडर - 1 tsp
Coriander Powder - धनिया पाउडर - 1 tsp
Fennel Powder - सौंफ पाउडर - 3 tsp
Cumin Powder - जीरा पाउडर - 1/2 tsp
Red Chilli Powder - लाल मिर्च पाउडर - 1 tsp
Garam Masala - गरम मसाला - 1/2 tsp
Salt - नमक - 1 tsp
Black Salt - काला नमक - 3/4 tsp
Jaggery - गुड़ - 3/4 Cup (150 grams)

How to prepare amla Launji pickle?
1. Boil 2 cups of water and add 250 grams of medium size amla in the water after a boil.
2. Cook the amla till they turn firm. Cover them to speed up boiling.
3. Insert a knife inside an amla, if it goes in easily then they have turned firm.
4. Once the amlas cools, break them into pieces.
5. Take a Kadai and heat 2 tbsp of mustard oil in it.
6. Add 1 tsp fennel seeds, 1 tsp of fenugreek seeds to the Kadai, and roast lightly.
7. Now, add 1 tbsp of grated ginger, amla pieces, 1 tsp turmeric powder, 1 tsp turmeric powder, 3 tsp fennel powder, 1/2 tsp jeera powder, 1/2 tsp garam masala, and 1 tsp red chili powder.
8. Add 1 tsp salt, 3/4 tsp black salt, 3/4 cup of jaggery, and mix everything well.
9. Cook the pickle over low heat over low heat. Ensure to stir it at intervals.
10. As jaggery melts and amla releases the juice, cook the mixture a little more till it turns thicker.
11. Take the amla pickle out and leave it for 2 days.
12. Amla Ka khatta-meetha pickle is ready.

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