pickled Amla 2 or 3
grated coconut ¼ cup
gandari/green chilly 8 to 10 (if green chilly 5-8)
garlic 3 to 4 flakes
salt to taste
For making pickled amla:- wash Amla and dry them with cloth. Then put into airtight jar pour water till its soak. Add salt (for 1kg amla ½ cup salt). Close the lid and keep aside. After few days its ready to use. We can keep this for 6 months to 1yr.
You can use this for making pickles, chutneys, rasams etc
For chutney:- grind grated coconut, salted amla chopped, chilly and little salt into fine paste do not add much water while grinding. Careful when adding salt because amla already is salted.
Serve this with rice or dosa.