Step 1

Wash and dry amla well. Wipe them with a clean tissue or cloth. Make few incisions with knife randomly. You can also chop them and use.

Step 2

Powder 2 tsps mustard and generous pinch of methi seeds in a small blender jar. It has to be a fine powder.

Step 3

Fry amla in oil until partially cooked. They turn light golden in color when they are done.

Step 4

Add garlic and switch off. Allow to cool down a bit.

Step 5

When still hot, add other ingredients except lemon juice.

Step 6

Once cooled squeeze lemon juice.

Step 7

Mix well and taste it. Add more salt if needed. Store in a glass jar. Rest for at least 2 to 3 days before using. Mix well with a dry spoon. Check salt and sourness. If needed add more salt and lemon juice.

Step 8

Serve amla pickle with rice, dosa or paratha.