Preparation of Amla

Wash the amla thoroughly. After washing, pat them dry with a towel.
Lay the amla on a tray and dry under the fan for a few hours to ensure no residual moisture.
Once dry, cut the amla into small pieces, and remove the seeds.

Preparing the Oil:

Heat sesame oil in a pan, add mustard seeds. Once the mustard seeds start to splutter, add fenugreek seeds and asafoetida, and then allow it to cool completely. Add this to the jar.

Mixing Spices and Tamarind:

Using Tamarind:

Use seedless tamarind pulp for the best texture. Soak tamarind in warm water to extract the pulp, and strain it to remove any impurities before using.
In a broad vessel add all ingredients.
Combine the amla pieces with salt, turmeric powder, and tamarind pulp in a bowl. Keep aside.
Add ½ litre oil, Combine the tempered mustard seeds, fenugreek, and hing.
100 gm of red chilli powder,

Marination Time

Allow the mixture to marinate for a few hours for the flavours to infuse.

Mixing

Combine the oil mixture with the marinated amla. Ensure the amla pieces are well coated with all the spices.

Storage

Transfer the pickle to a clean, dry glass or ceramic jar.

Tips

Drying Amla:

Ensuring the amla is completely dry is crucial, as moisture can lead to spoilage of the pickle.

Balancing Flavors:

Adjust the amount of chilli powder, salt, and tamarind to suit your taste preference.

Resting Period:

Let the pickle sit for a few days before consuming it for the flavours to blend together correctly.