Amla pickle is a common condiment found in most of the Indian household during the winters. This is a dairy free recipe and a perfect side dish with creamy curd rice.
Wash and clean amla, see that no water remains. Crush the amla into pieces and remove the seeds.
Add salt to the amla pieces and keep this aside for a day. This helps in releasing the water and softens the amla pieces.
After resting the amla for a day, mix them gently.
For pickle masala, heat half teaspoon coconut oil, roast red chilies, cumin and methi. Cool them and grind into dry powder.
Now mix this masala powder with the salted crushed amla. Keep this aside for tempering.
Heat coconut oil, add asafoetida, let this oil cool down and pour this on pickle.
Gently mix everything and store this in airtight clean moisture free glass jar. Use the pickle after 2 to 3 hours or may be a day. This is a great accompaniment to hot rice, curd rice.