In a mixer grinder, put the chopped amla pieces. Add mustard seeds, cumin seeds, salt, ginger and chillies. Grind it into a course mixture. Transfer into the vessel in which you want to keep it.
Next prepare for tempering.
In a tadka pan put rye, cumin seeds, fennel seeds, fenugreek seeds and dry red chillies.

Add mustard oil. Switch on the flame. Let the oil become hot and seeds splutter. Then add curry leaves and hing.

Add a pinch of turmeric powder. Switch off. Let the tadka become warm.

Transfer the warm tadka into the amla mixture. Add red chilli powder. Give a nice mix.
Our instant amla pickle is ready!!
You can have it instantly or else store it in an airtight container for a week.

NB: You can increase amount of green chillies and avoid adding red chilli powder.