Select green, unblemished amla (gooseberry) for this pickle.

Wash the Amla, pat dry, and prick all over with a fork.

Keep the amla in a colander.

Heat 4-5 cups of water in a big saucepan.

Keep the colander of Amla over the saucepan and cover it.

Let the Amla cook on the steam for about 20 minutes.

Dry roast the fenugreek seeds on a heated skillet until fragrant.

Cool and grind the fenugreek seeds to a powder.

Let the amla cool down after steaming.

Once cooled, remove the seed and make small wedges of the cooked amla using a knife. Wear hand gloves while doing so.

In a big mixing bowl, spread the Amla wedges.

Sprinkle the Turmeric powder all over, followed by the Fenugreek powder, Asafoetida, Mustard Seed dal, Salt, and Red Chili powder.

Mix it nicely with a spatula.

Add in the grated Jaggery and mix again.

Heat the Peanut Oil in a kadai on low to medium heat until heated but not fuming.

Put off the heat and let the oil cool down a bit.

Add the oil to the pickle masala and mix very well.

Keep the pickle covered overnight.

Next day, oil will float up. Stir it again and fill in clean and dry glass jars.

The oil layer should always cover the pickle in the jar.

This pickle stays good at room temperature for about 2-3 months. But color may darken slightly, hence you can refrigerate.

Serve Amla Achaar as an accompaniment.