Name: Banarasi Amle ka Achar Banarasi Mango Pickle (Indian Gooseberry Pickle from Benaras)
Ingredients: 4 tsp Mustard seeds (rai dana); 2 tsp Fenugreek seeds (methi dana); 2 tsp Fennel seeds (Saunf); 1 cup small Indian Gooseberry or about 14 large ones (amla); 1/2 cup Raw mustard oil (sarson ka tel)/ or other cooking oil; 2 tsp Mustard seeds (rai dana); 2 pinches Asafoetida (hing); 4 tsp Kashmiri chilli powder (kashmiri mirch powder); 2 tsp turmeric powder (haldi); 2 tsp salt (add as required)

Ingredients

4 tsp Mustard seeds (rai dana)
2 tsp Fenugreek seeds (methi dana)
2 tsp Fennel seeds (Saunf)
1 cup small Indian Gooseberry or about 14 large ones (amla)
1/2 cup Raw mustard oil (sarson ka tel)/ or other cooking oil
2 tsp Mustard seeds (rai dana)
2 pinches Asafoetida (hing)
4 tsp Kashmiri chilli powder (kashmiri mirch powder)
2 tsp turmeric powder (haldi)
2 tsp salt (add as required)

Steps

Wash the Amlas well and air dry completely on a kitchen towel.
When dr, steam for 8-10 minutes. Cool completely.
If using small amlas, leave whole. If using large amlas, open up segments and remove the stones.
Meanwhile, prepare the pickle spice blend. Heat a pan on a low flame and dry roast the mustard, fenugreek and fennel seeds individually until they darken and get aromatic. Do not burn. Cool and transfer to a grinder. Blend to a fine powder and keep aside.
To make the pickle, heat the mustard oil in a pan. Once hot, add the mustard seeds and asafoetida and allow to splutter, do not burn. Take pan off the flame.
Add the steamed amlas. Stir fry for 1-2 minutes or until the amlas absorb the flavoured oil a little. Add the chilli and turmeric powders, salt pickle spice blend and mix well. The pickle can be eaten immediately but flavours develop over time. Will last upto a month in the refrigerator.