Usirikaaya Ooragaaya (Aamla Pickle)

Aamla - Big ones- 25
Oil - 5 tbspns
Salt
Chillie powder
turmeric
Lime - 3 big ones
1. Fry Aamla in oil in slow flame till cooked as in a curry. They change color nd become translucent and soft.
2. Switch off and let the aamla cool
3. Now prepare masala with 2/3 measure salt with 1 measure chillie powder and pich of turmeric. You have to change the proportion of salt based on how sour the aamla is
3. Now mix the aamla and the masala in correct proportion (you shaould have experience to make picles for this:-)!)
4. Add pinch of turmeric to this and add freshly squeezed lemon juice
5. Let this pickly sit for 3 days so that aamla absorbs all this masala
6. After 10-15 days this pickle is so ready to eat and very tasty with daal and rice.
This can be stored for 1 year.

Another variation to this is you can add jaggery to make it a little bit sweeter and this would need to used quickly.