Meanwhile dry roast the fenugreek kuria on a heated skillet until fragrant. Cool and grind to powder.

Let the amla cool down after steaming. Once it is cooled, remove seed and make small wedges of the cooked amla using a knife. Wear hand gloves while doing so as handling amla for a long time make cause blackening of nails in few cases.

In a big mixing bowl, first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing, Mustard Seed dal, Salt and Red Chili powder.

Mix it nicely with a spatula. Now add in the grated Jaggery and mix again.

Heat up the Oil in a kadai, on a low to medium heat until heated but not fuming. Put off the heat and let the oil cool down a bit. Now add this 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/ pickle.