To make amla Pickle, combine the amlas in enough water in a deep Pan and cook on a medium flame for 5-6 minutes

Drain the water and cool completely

Now cut the amlas into wedges and discard the seeds

Heat the oil in a non-stick pan for 2 minutes or till it is smoky, switch of the flame and allow it cool slightly.

Combine the fennel seeds and nigella seeds in a mortar and pestle, and crush it.

Combine the coarse mixture, Chilli powder, turmeric powder, asafoetida, mustard oil and salt and mix well.

Add the amlas wedges to the mustard oil mixture, mix well and keep aside for 2 hours.

Now serve the amlas Pickle immediately or store it in an airtight container and use as required.