firstly, wash and steam the amlas (gooseberry / nellikayi) for 10 minutes.

cook till the amlas open up by itself. allow it to cool completely.

further, open the amla by separating the segments and removing the seeds from centre.

spread it on the plate and allow to cool completely.

meanwhile, prepare the pickle masala by heating the pan.

dry roast 2 tsp mustard, 1 tsp methi and 1 tsp fennel seeds till they turn golden.

transfer to the blender and blend to fine powder. keep aside.

furthermore, heat ¼ cup mustard oil or any cooking oil.

once the oil is hot, add in 1 tsp mustard and pinch of hing. allow to splutter.

additionally, switch off the stove and add in steamed amlas.

saute for a minute or till the amlas absorb flavour.

further add in 2 tsp chilli powder, 1 tsp turmeric and 1 tsp salt. mix well.

also add prepared pickle masala and mix well.

finally, instant amla pickle is ready to be served.