Step 1

Firstly, rinse the amla very well in water. Then, wipe them dry with a clean kitchen towel. Or you can spread them on a cotton napkin or a plate and let them dry naturally.

Step 2

Add mustard seeds and fenugreek seeds in a grinder.

Step 3

Grind to a semi-fine powder. Set aside.

Step 4

Chop the amla and remove the seeds. Discard the seeds.

Step 5

Heat ⅓ cup sesame oil (gingelly oil) in a kadai or pan.

Step 6

Add the chopped amla pieces. Mix well.

Step 7

Cover the pan and let the amla pieces cook in oil. Keep checking in between.

Step 8

You don't need to cook the amla pieces till golden. They should be cooked till soft. Slid a knife through a few pieces and it should slid easily. This cooking on a medium-low heat takes about 6 to 7 minutes.

Step 9

Once the amla pieces are cooked, switch off the heat. Add 2 to 3 medium garlic cloves (crushed). Mix well and let this mixture become warm.

Step 10

Set aside for about 10 minutes and let the amla pieces be in the pan only. Do not remove them.

Step 11

When the amla and oil mixture becomes warm, add red chili powder, turmeric powder, salt as required and the ground mustard seeds and fenugreek powder.

Step 12

First, add 1 tablespoon salt. Mix very well. Check the taste. If you feel it's less, then add some more salt. If the pickle tastes salty, then it's fine as when it matures, the extra salty taste goes away.

Step 13

Mix thoroughly. Let this mixture cool at room temperature.

Step 14

Add 1 tablespoon lemon juice when the pickle mixture has cooled. Mix again.

Step 15

Spoon the pickle in a clean sterilized glass jar. Cover with a lid and set aside.

Step 16

Heat ¼ cup sesame oil in a small pan. This step is optional and can be skipped.

Step 17

Keep the heat to a low and add ¼ teaspoon asafoetida (hing).

Step 18

Mix well and switch off the heat. Let this oil cool at room temperature.

Step 19

Then, pour this tempering in the pickle jar. Some oil will float on top and that's fine. Cover the jar with a lid and let the pickle mature for 3 to 4 days. Keep in a dry place.

Step 20

Serve Amla Pickle or Amla ka Achar with your everyday meal. After you begin to use the pickle, refrigerate it.