Steam the fresh amla fruits in a steamer for about 10 minutes until they become soft and tender. Allow them to cool completely.

Once cooled, gently split each amla fruit into six sections, discarding the seeds. 

In a dry pan, toast the mustard seeds, cumin seeds, and fenugreek seeds until they become aromatic. This intensifies the flavors of the spices.

Using a spice grinder, blender or mortar and pestle, grind the toasted seeds along with the Kashmiri red chili powder, turmeric powder and salt into a coarse powder

In a mixing bowl, combine the cooled, sectioned amla with the prepared spice blend.

Add the chosen oil (olive, canola, sunflower, or peanut oil) to the bowl, coating the amla evenly with the fragrant spice-infused oil.

Squeeze fresh lemon juice over the spiced amla mixture.

Mix all the ingredients thoroughly, ensuring the amla sections are well-coated with the spices, oil, and lemon juice.

Transfer the Amla ka Achar into clean, dry glass jars with airtight lids, to preserve it.

Store the pickle under refrigeration, and use it within a couple of months.