Here's how to make amla achaar at home in 6 steps.

Prepare the Amla, wash 500g of fresh amla and steam or boil them for 5-7 minutes until slightly soft. let them cool and deseed the amla by separating them into segments.

Dry the Amla, spread the amla pieces on a clean cloth or plate and let them air-dry for an hour to remove excess moisture.

Roast the Spices, in a pan, dry roast 2 tbsp fennel seeds, 1 tbsp mustard seeds, 1 tbsp fenugreek seeds, and 1 tsp nigella seeds. cool and grind coarsely.

Add Oil, heat 1/2 cup mustard oil until it smokes, then let it cool slightly. pour the oil over the amla-spice mixture and mix well.

Mix with Spices, in a bowl, combine the dried amla with the roasted spices, 1 tsp turmeric powder, 2 tsp red chili powder, and 1 tbsp salt.

Store the Achaar, transfer the amla achaar into a clean, dry glass jar. keep the jar in sunlight for 2-3 days to allow the flavors to develop. store at room temperature and enjoy.