Awalyache lonche ( amla pickle)

Awalyache lonche: ( amla pickle)

Awale as called out in goan language for amla are rich in vitamin c and lonche which means pickle is a taste bud tickling side dish served not only in goa but around the whole India.

I have given here the receipe of goan pickles preparation which my mother used to prepare and I have actually learnt from her to do the same.

Ingredients:
Amla 5-6
Mustard seeds(saswa)-2 tsp
Methi seeds-1 tsp
Peppercorns(miria)-2tsp
Red chilli powder-approx. 4-5 tsp
Hot oil-1 cup
Asafotedia(hing)- small piece of khada hung or 1 tsp of powder hing.
Salt as required

Method:

First wash amla(awale) and make slit cuts, apply salt and keep in refrigerator overnight. Next day throw away water of salt and make small small pieces and apply more salt and keep aside for 10 mins.
Meanwhile dry roast all above masala till nice aroma except red chilli powder and hing. Then powder the masalas fine in a dry mixer. Add red chilli and hing powder to it. Mix well, add more salt to the masala. Now heat a cup of oil and let it cool. Add salted amla pieces to this masala and mix nicely. Pour cooled oil little by little and mix nicely. Keep the pickle in a jar or a bowl and pour remaining oil on top and let it remain for 1-2 hours for amla juice and flavour to get mixed up in the pickle masala. After 2 hrs serve with rice as a side dish.

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