Wash and wipe amla properly.
Steam cook them for about 5-7 minutes.
Separate the segments and remove the seed from amla.
Dry roast mustard seeds,fenugreek and fennel seeds for 2-3 minutes and then grind coarsly
Heat 1/2 cup mustard oil to a smoking point and then let it come to normal temperature
Add the ground spices and all the other powdered spices in the oil
Now add the amla segments in it and mix well.
Fill the pickle in a sterlized glass jar and keep it in sun light for 2 days.
Now heat about 1 cup of mustard oil and let it cool down completely
Pour this oil in the jar and rest for 4-5 days.
Enjoy the pickle
