Pickle made from indian gooseberry
- 5 cups grated nellikai / amala (around 15 amlas)
- 5 cups powdered jaggery
- Cook grated amla with 1.5 cups of water. mix
- Make jaggery syrup by heating it with 0.5 cup water and bring syrup to boil.
- Add melted jaggery to cooked amla. Mix.
- Continue to cook until thick leha is obtained.
- Turn off heat till syrup has one string consistency.
- Cool and store in container.