Step 1

Steam the fresh amla fruits in a steamer for about 10 minutes until they become soft and tender. Allow them to cool completely.

Step 2

Once cooled, gently split each amla fruit into six sections, discarding the seeds.

Step 3

In a dry pan, toast the mustard seeds, cumin seeds, and fenugreek seeds until they become aromatic. This intensifies the flavors of the spices.

Step 4

Using a spice grinder, blender or mortar and pestle, grind the toasted seeds along with the Kashmiri red chili powder, turmeric powder and salt into a coarse powder

Step 5

In a mixing bowl, combine the cooled, sectioned amla with the prepared spice blend.

Step 6

Add the chosen oil (olive, canola, sunflower, or peanut oil) to the bowl, coating the amla evenly with the fragrant spice-infused oil.

Step 7

Squeeze fresh lemon juice over the spiced amla mixture.

Step 8

Mix all the ingredients thoroughly, ensuring the amla sections are well-coated with the spices, oil, and lemon juice.

Step 9

Transfer the Amla ka Achar into clean, dry glass jars with airtight lids, to preserve it.

Step 10

Store the pickle under refrigeration, and use it within a couple of months.