Heat 1/3 cup mustard oil in a pan. Once it reaches its boiling point, switch off the flame and allow it to cool.
Wash and dry the amla. Peel off black marks. Cut the amla into small pieces and discard the seeds.
In a mixer jar, take 1 tablespoon methi seeds (fenugreek seeds) and blend to a coarse powder. Grind in pulse mode.
To prepare amla pickle
Heat 2 tablespoons of oil in a pan. Add dry red chillies, hing and amla wedges. Mix well and cook for about 4-5 minutes or till amla pieces become slightly soft. Check with a knife. Cook on a medium flame and keep stirring continuously.
Then add turmeric powder and salt. Mix well and cook for about a minute. Switch off the flame.
Now add methi seeds powder, rai na kuriya (split mustard seeds), amchur and red chilli powder. Mix well. Do not switch on the flame. Let this cool down completely.
Once this cools down, pour 1/3 cup of cooled oil on it. Mix.
Transfer the pickle to a sterilized bottle.
You can consume the pickle after 2-3 days.
Serve this lip-smacking pickle with your daily lunch/dinner menu or for your breakfast with parathas and puris.
Video
Notes
Adjust the spices to your preference.
Ensure the pickle’s oil level is enough to cover the top portion.
If you feel that the oil level is less or over the period it is used, then again add a little quantity of mustard oil. Follow the same process - heat mustard oil in a pan till it reaches its boiling point, switch off the flame and allow it to cool. Then add to the pickle container.
Do not over-cook the amlas. Just saute them for 4-5 minutes. To check insert a knife in 1-2 pieces of amla to check. The amlas should be soft enough that the knife can be inserted without difficulty, but the pieces should not break.
If you don’t have split mustard seeds, then you can use regular mustard seeds. For that, add mustard seeds to the mixer jar along with fenugreek seeds to blend to a powder.