Grandma's Secret: Make Amla Pickle That Lasts Years! Easy Winter Recipe Revealed

• 80-year-old Keshkali from Chhatarpur shares her traditional amla pickle recipe, passed down through generations, ensuring it lasts for years.
• Amla is prepared by washing, cutting (Amkatna), and sun-drying to remove bitterness, or by boiling before cutting.
• A special spice mix includes ground fenugreek, mustard, turmeric, salt, and chili; 1.5 'paav' (350g) for 1kg amla.
• Mustard oil is added at the end and mixed thoroughly; higher oil and salt content prevents spoilage.
• Store in earthen pots for up to 2 years; amla pickle boosts immunity, aids digestion, and is rich in Vitamin C.

Why It Matters: Learn Keshkali's traditional amla pickle recipe for a long-lasting, immunity-boosting winter treat.