Now switch on the stove and heat a pan 
Now pour a cup of peanut oil and heat it 
In the meanwhile slit the Amla with a knife on four sides
Such that it will absorb the fenugreek and mustard powders 
Repeat the same method and place them on a plate 
Now wash the tamarind and soak it in water for some time 
After soaking mash the tamarind and extract the juice using a slotted plate in order to discard the impurities 
Now pour enough water and dilute the thick tamarind paste 
Now add the Amla into the oil and fry them 
Fry them under low flame and after frying scoop them using a slotted spoon and transfer them to a bowl 
Now switch on the stove and heat the same pan 
Now add the tamarind juice 
Cook it until reaches to the thick paste 
After cooking switch off the stove and transfer it to a bowl 
This prepared tamarind pulp is used for the pickle preparation 
Now add enough salt to the fried amla 
Add red chili powder, turmeric powder, mustard powder, fenugreek powder, garlic pods, and tamarind pulp
Mix all the ingredients well until combined 
Pour oil into the Amla pickle which is used for frying the Amla 
Mix it well 
Amla Pickle is ready now. Rest it for 3 days for good taste 
After 3 days check the taste of the pickle and add salt if required 
Store it in an airtight glass jar and pour enough oil 
It stays good for a year. serve it with rice. 
