The Indian wonderberry, Amla, now pickled according to Ammiji’s strict instructions…

Everyone, and we literally mean everyone, is aware of the tremendous powerhouse that our indigenous amla is. It is one of the richest sources of vitamin C. And the best part – none of that vitamin C is lost while we turn it into delicious food! Here at Ammiji’s, we use amla in our Chyawanprash, we make a superb chutney out of it, we dry it up to make powder for our kaadha, and now, we’ve gone on and pickled it up!

Ammiji was very choosy about the amlas that she would put into her pickle. None of those big, fat juicy amlas were chosen – they were put away for other things. She chose the tiniest, tartest amlas – babies, almost – because she felt that they would taste best in the pickle. And like always, we bow down to Ammiji’s wisdom.

So here’s Ammiji’s Amla Pickle, pickled her way, with the tiny bite-sized amlas she would have chosen.

P.S: did you know that this pickle will provide you a good dose of Vitamin C AND good gut bacteria?

Ingredients: Baby Amla, Salt, Red Chilli, Fenugreek seeds, Mustard seeds, Fennel seeds, Nigella seeds, Mustard Oil

Weight: 300 gms, Good for: 8 months, Refrigerate after opening. (This pickle contains no preservatives.) Always use a clean, dry spoon while scooping out Ammiji’s delicious pickles!