Wash and pat dry each amla with a soft cotton cloth.
Make a few incisions vertically on each amla using a sharp knife.
Heat a little oil in a pan over medium heat, add the amlas, simmer and fry till the amlas starts to change colour.
Turn off the heat, remove to a bowl and let them cool down.
Mixing the pickle:
To the cooled down amlas in a bowl, add red chilli powder, salt, turmeric powder, mustard powder, fenugreek powder, tamarind pulp and mix well.
Seasoning the pickle:
Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, channa dal, whole dry red chillies and peeled garlic pods. Once the mustard seeds start to splutter add asafoetida and curry leaves. Turn off the heat and let it cool down.
Transfer the seasoning to the pickle and mix well.
Transfer the pickle to a dry clean glass bottle.
Let the pickle marinates for about 2 to 3 days before using.
Serve with rice and ghee.