At first wash and rinse the 600 grams amla and keep it on a strainer.

Steam cook the amlas, so for that add the amlas into a steamer.

Cover it & let it steam. Once it starts steaming, lower the flame and let cook for 5 to 7 mins.

After 7 mins, the amlas are nicely cooked. Turn off the flame as the amla opens up while steaming and allow it to cool down.

Once the amlas are cooled, transfer them to a bowl.

Remove the seeds from amla and break it into pieces.

Add 3 tbsp of salt or as per taste into the amlas.

Add ½ cup of Apple cider vinegar. (Pro tip: You can also use organic homemade vinegar.)

Mix everything with a wooden spoon.

Once it is mixed cover and let it sit for 1 night.

Next day morning, open it; you can see water oozed out from the amlas.

Give it a toss.

Cover it for another 8 to 10 hours.

Uncover the lid after 8 hours.

Again, with a dry wooden spoon mix it.

Take a wide pan and heat it to make the masalas for the pickle.

Add 2 tsp wood pressed sesame oil in it.

Then add 1/3rd tsp fenugreek seeds.

Then add 1/4th tsp cumin seeds.

Then add ½ tsp mustard seeds and once it starts splattering turn off the flame.

Add 4 tbsp of Kashmiri chili powder.

Add 1 tsp of turmeric powder.

Add 1 tsp of freshly ground black pepper powder.

Give all this a nice mix. (Pro tip: Remember the flame has been turned off, so chili powder will get roasted in the residual heat.)

Transfer these masalas to a plate.

To balance the flavors and spices, add 1 tbsp of organic jaggery powder.

Give it a mix. (Pro tip: You can add garlic, ginger green, curry leaves if you prefer.)

Let it cool down completely and add into the amla.

Give it a stir. (Pro tip: Increase or decrease chili powder & salt as per taste.)

Once nicely mixed, cover it and let it sit for overnight.

Next day morning, open it, and with a wooden spoon, give it a nice mix.

Transfer Amla Pickle into a sun-dried jar and keep it airtight.