For preparing the pickle dish, first boil the amlas in water, till the colour changes to yellow and becomes tender.
Keep it aside to cool and then cut into 4 - 5 pieces.
Add salt and mix well.
:- Do not discard the boiled water.
Heat gingelly oil in a pan or a kadai.
Splutter mustard seeds.
Saute garlic, chilly, curry leaves and spice powders.
:- Add the powders on a low flame to avoid them getting burnt.
:- Can add more chilly powder if you want it more spicy.
Mix in the cut amla and saute for 2 mins.
Add the boiled water and allow it to boil.
Once it starts to boil, switch off the stove.
Wait for the pickle mix to be of luke warm temperature.
Add 2 tsp of vinegar.
Take a clean and dry bottle for storing the pickle with vinegar.
:- This pickle can be used from the next day itself and can be stored for a month and more, if refrigerated. Enjoy the healthy pickle.