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Spicy
- Base: 250g fresh, firm amlas (Indian gooseberries).
- Oil: ¼ cup mustard oil (or sesame/gingelly oil).
- Spices: 1 tsp mustard seeds, 1 tsp turmeric powder, and 1-2 tbsp red chili powder (or Kashmiri chili for color).
- Pickle Masala Blend: A roasted and ground mixture of 1 tsp mustard seeds, 1 tsp fenugreek seeds (methi), and 1 tsp fennel seeds (saunf).
- Flavorings: Pinch of asafoetida (hing) and 1 tsp salt (adjust to taste).
- Acidity (Optional): 1-2 tbsp of lemon juice or vinegar to balance the sourness and act as a natural preservative.