Amla Pickle

Wash and dry the amla completely. Steam or boil them for 5–7 minutes until slightly soft. Separate into segments and remove seeds.

Dry roast fennel and fenugreek seeds, then coarsely crush them. Heat mustard oil until smoky, then cool slightly.

Add mustard seeds and hing. Mix in turmeric, chilli powder, salt, crushed spices, and nigella seeds.

Add amla pieces and coat well with the spice mix. Let the pickle cool completely and store in a clean glass jar.

Keep in sunlight for 1–2 days for better flavor. It stays good for weeks if handled with a dry spoon.