Amla Pickle Ingredients Shana Amla Dried Red Chilli Fenugreek seeds – 1/8 teaspoon Turmeric powder – a pinch Salt to taste Sesame Oil – 1 tablespoon Mustard seeds – 1/2 teaspoon Asafoetida – a pinch Method Heat water with a pinch of salt and turmeric in a sauce pan. Add amla into the boiling water for 5 minutes. Then drain and allow the amla to cool. Once cooled, cut amla into wedges. Dry roast the dried red chilli and fenugreek seed. And crush into a powder. Heat sesame oil in a pan. Once hot add asafoetida and mustard seeds. Add amla wedges, mix well. Let it cook for 3-5 minutes in low flame. Add the dry red chilli and fenugreek seed powder. Then add turmeric and salt. Mix well Cook for 2-3 minutes and turn the flame off. Cool to room temperature and store in a dry container. Keep refrigerated for longer shelf life.